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Dinner This Week

Dinner This Week: Grilled Hamburgers

This week’s menus include Grilled Hamburgers with Garlic, Chipotles, and Scallions; Grilled Bone-In Chicken Breasts; and Creamy Gazpacho Andaluz for dinner in about an hour.
By Published July 16, 2021

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

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Dinner 1: Grilled Hamburgers and Boiled Corn

Game Plan: Preheat your grill. While the grill heats, prep the burgers and bring water to a boil for the corn. Place the corn in the water before grilling the burgers.

For moist, juicy Grilled Hamburgers with Garlic, Chipotles, and Scallions with a tender and cohesive texture, we prefer to use 80 percent lean ground chuck. We form the meat into 6-ounce patties with a 1/2-inch depression in the middle to keep the burgers from puffing up when they cook. To produce perfectly crisp, juicy corn every time, we figured out that the ideal doneness range is 150 to 170 degrees. For Foolproof Boiled Corn, we bring a measured amount of water to a boil, shut off the heat, drop in six ears of corn, and let the corn stand for at least 10 minutes. This method brings the corn to the ideal temperature without overcooking. 

Printable Shopping Lists:  Grilled Hamburgers and Boiled Corn

Dinner 2: Grilled Bone-In Chicken Breasts and Tomato Salad

Game Plan: Start by brining the chicken and salting the tomatoes. After the chicken has brined for 15 minutes, heat your grill. Meanwhile, prep the remaining ingredients for the salad. Grill the chicken, then toss the tomato salad right before serving.

Grilled Bone-in Chicken Breasts feature a nicely charred exterior and moist, seasoned interior. The chicken can be grilled plain or with one of the suggested glazes. For our Tomato Salad with Feta and Cumin-Yogurt Dressing, we salt the tomatoes before mixing them into the salad, which brings out their juices and makes a base for the dressing. Sliced scallions and minced oregano add freshness and a sprinkle of feta cheese adds a salty tang. 

Printable Shopping Lists: Grilled Bone-In Chicken Breasts and Tomato Salad

Glazes for Chicken: Orange-Chipotle GlazeCurry-Yogurt Glaze, or Soy-Ginger Glaze

Dinner 3: Gazpacho Andaluz and Goat Cheese Garlic Bread

Game Plan: Start by prepping the soup (steps 1 and 2). While the vegetables sit, prep the garlic bread. Bake the bread while you finish the soup.

Creamy Gazpacho Andaluz is a refreshing soup that highlights summer produce. For ideal flavor, make it a day in advance, but it's also fine to eat it right away. If you don’t have white sandwich bread, other types of bread can be substituted: Use about 1 cup of crustless, torn bread pieces. Goat Cheese Garlic Bread calls for a combination of goat cheese and Parmesan, but the Parmesan can be omitted, or another hard grating cheese can be used. A loaf of supermarket Italian bread, which has a soft, thin crust and a fine crumb, works best here.

Printable Shopping Lists: Gazpacho Andaluz and Goat Cheese Garlic Bread


To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.