Smoky burger night with garlic dip and roasted vegetables

Burger night is easy to customize, which makes it great for families. Some people want cheese and pickles. Some want grilled onions. Some want no bun at all. The base can stay simple while everyone builds their own plate.

Smoking Blue Bonnet gives the burgers a barbecue-style flavor without needing a heavy sauce. Mountain Top Garlic turns a quick dip and a tray of vegetables into sides that taste finished.

All American Seasoning and Mountain Top Garlic Seasoning

What you need

For the burgers:

• 1 1/2 pounds ground beef, turkey, or chicken

• Smoking Blue Bonnet to taste

• Burger buns or lettuce wraps

• Cheese, pickles, lettuce, tomato, onion, and your favorite toppings

  
  

For the garlic dip:

• 1 cup sour cream or plain Greek yogurt

• 1 to 2 teaspoons Mountain Top Garlic

• Squeeze of lemon juice, optional

• Chopped green onion or parsley, optional

  
  

For the vegetables:

• 3 to 4 cups sliced vegetables

• 1 to 2 tablespoons olive oil

• Mountain Top Garlic

  
  

How to make it

Gently form the meat into patties. Try not to pack them too tightly, since that can make burgers tough. Season the outside with Smoking Blue Bonnet right before cooking.

Grill the burgers over medium-high heat, flipping once if possible. Ground beef should reach 160°F. Ground turkey and chicken should reach 165°F.

While the burgers cook, stir together the garlic dip. Start with a small amount of Mountain Top Garlic, taste, then add more if needed. Letting it sit for 10 minutes helps the flavor spread through the dip.

For the vegetables, toss them with olive oil and Mountain Top Garlic. Roast at 425°F or grill in a basket until browned at the edges. Zucchini, peppers, onions, mushrooms, and asparagus all work well.

Set everything out family-style. Burgers become more fun when the table has options, and the garlic dip can go on almost anything: buns, vegetables, chips, baked potatoes, or even leftover chicken.

Easy oven version

No grill needed. Cook the burgers in a cast iron skillet or under the broiler. Roast the vegetables on a sheet pan. Toast the buns in the oven for a few minutes so they hold up better to toppings and sauce.