1 It was a perfect day for our Facebook LIVE grilling chat - out on the driveway of my farm. Here I am with my guests, Jim Raneri, owner of Charles Department Store in Katonah, New York and Chef Bonnie Saran, owner of Little Kabab Station in nearby Mount Kisco, New York. https://www.facebook.com/littlekababstation/
2 Our table is all prepared for a beautiful July 4th celebration, complete with all the fixings for some of my favorite summer dishes.
3 Lots of fresh vegetables and crispy bacon for our burgers, buns and corn on the cob ready to put on the grill, and homemade tortilla chips to go with my special guacamole dish.
5 I've always used this open-faced grill, custom made for me in Argentina.
6 Jim explains the benefits of using the Big Green Egg - it's a complete outdoor cooker that works for both high heat and low heat foods, it's easy to start up, and uses absolutely no gas.
7 And, the Big Green Egg comes in seven different sizes to fit any family's cooking needs. At one time, this large Big Green Egg can cook a 20-pound turkey, or 12-burgers, or six-chickens vertically, or eight-steaks, or seven-racks of ribs vertically.
8 For this Facebook LIVE show, I wanted to share my favorite grilling recipes from my column in the current July/August issue of our magazine, Living. We're making turkey meatloaf burgers, hake burgers, and aged cheddar and Swiss cheese burgers.
9 Chef Bonnie and I are preparing the meat for our special cheeseburgers. Chef Bonnie is grating fresh horseradish from the garden.
10 Everyone loves these Facebook LIVE shows - I am so grateful to Facebook for making this process so easy. Our crew broadcasts the show straight from the iPhone.
11 How do you like to shape your burgers? I like my burgers a bit fat. These patties look so wonderful with all the delicious ingredients inside - watch my Facebook show to get all the details. https://goo.gl/7OOXse
12 I invented this recipe for our turkey burgers. It includes Russian dressing - made out of ketchup, mayonnaise, salt, pepper and a little lime. Here I am brushing the tops with chili sauce.
13 This is hake, a beautiful white fish, that needs to be hand cut when almost frozen. Hake is considered one of the best fish in the whiting family because of its firm, sweet, white meat and medium flake. It makes delicious burgers.
14 You will love the taste of these hake burgers. Egg and mayonnaise are used for binding and I am adding fresh chives right from garden. Just cut the chives with a pair of scissors designated only for food use.
15 This is my Argentinian grill. Here, I am putting the corn, with husks pulled back, onto the grill and brushing it with oil . This is the first corn of the season from Lancaster, Pennsylvania, were I was earlier in the week. It looks so good.
16 The hake burgers look great - these are chilled and ready to be cooked on the open grill in a cast iron pan.
17 GK, Creme Brûlée, and Bete Noire came out to see what was going on. Our doggie matriarch, Francesca, remained in the cool kitchen.
19 it's so great to cook the fish burgers on the grill. I think Bonnie should put my hake burgers on her menu.
20 We cooked the beef burgers and the turkey burgers in the Big Green Egg. They only take about five-minutes on each side.
21 Once the beef burger is done, dress it with any one of these delicious fixings. I put some homemade Russian dressing on my brioche and added some pickles, tomatoes, and bacon.
22 it is so perfectly grilled and so beautiful.
23 And you will love the corn - I do something really special with it. I add secret ingredients, but you need to watch the show to find out what. https://goo.gl/7OOXse
24 On the hake burger, I like to serve it with kale, pickles, red onion and some more of the Russian dressing.
25 Look at the nice grill marks on our turkey burgers. They look great.
26 If you love guacamole, you will love what I add to it to make it even tastier. My housekeeper, Emma, showed me how she makes her guacamole, and it is so good.
27 We also wrapped these giant sugar onions with the parchment paper and the ever-useful Reynolds Wrap aluminum foil before placing them on the grill. Reynolds Wrap aluminum foil has been around since 1947, and can be used for so many, many things. http://www.reynoldskitchens.com/products/aluminum-foil/
28 Once the onions are done, I added salt and pepper, and that's it - ready to eat! I also bought these beautiful onions in Lancaster, Pennsylvania.
29 My outdoor grounds crew is so excited to try the burgers. This is my foreman, Chhiring, with Phurba and Wilmer.
30 My special projects producer, Judy Morris, and director of content marketing, Marci Greenfield, stopped for a quick photo.
31 Director of photography, Tina Weber Carmelich, network administrator, Levi Garia, and our audio operator, Luiz Schiel
32 If you watched the Today show earlier in the week, you saw me stencil these store bought camp stools with Martha Stewart craft paints. These fun stools are from Byer of Maine. https://www.byerofmaine.com
33 The crew loved all the burgers and sides - you will too!
34 I wish you all all a happy Fourth of July. Celebrate all the good of America this weekend!! https://goo.gl/7OOXse