Memorial Day Weekend is the unofficial kickoff to backyard grilling season and Stew Leonard’s has heaps of fresh-from-the-farm food to make it a memorable – and tasty – start to summer! The average American family will grill outdoors more than 20 times from mid-May through mid-September, so having a go-to menu of freshly ground burgers will keep your grilling fresh and easy.

Build A Better Burger

Tired of the same old burger? Transform your next burger from drab to FAB with these delicious and easy recipes.

Triple BBQ Potato Chip Burger

6 Stew Leonard’s Cowboy Ribeye Patties
3 Tbsp. Canola Oil
6 slices Monterey Jack Cheese
4 Brioche Rolls, sliced
3/4 cup Stew Leonard’s BBQ Sauce
Kosher Salt
Pepper
Stew’s Ripple Chips, for topping

Directions

Heat a gas grill to high.

Press the center of each burger patty with your thumb or back of a small spoon so they don’t puff up while cooking. Season both sides of each patty with salt and pepper.

Brush the patties with the oil and grill until golden brown and slightly charred, about 3-5 minutes per side. Be sure to add a slice of cheese to each patty during the last minute of cooking. Close the grill cover to melt the cheese.

Place a burger on a bottom half bun. Drizzle with BBQ sauce and top with a few potato chips. Place a bottom half bun on top of the potato chips. Place the second burger on top, drizzle with BBQ sauce, and top with potato chips. Repeat the process with the third burger, finishing with a top half of a brioche bun.

Fire Up The Grill

Burgers, Seafood or Veggies...whatever you are planning on throwing on the grill this summer Stew's has you covered with the only freshest ingredients sure to make you a grill master.

Father's Day Grilling Tips

Nothing says Happy Father's Day like a homemade meal prepared by Stew Jr. on the grill! If you have barbecue fans in your house, Father's Day is a great occasion to grill up hearty cuts of meat, kebobs, lobster tails (with lots of garlic butter, of course), and fresh corn on the cob. Watch as Stew Jr. grills up a great family meal with a couple of wine suggestions from his daughter, Blake.

Burgers

Stew’s burgers are ground fresh every day by our in-house team of butchers, resulting in a fresh and juicy patty. For added WOW, serve your burger on pretzel roll, quinoa bread, or a soft, buttery brioche roll, topped with a slice of our aged Wisconsin cheddar cheese or fresh

Stew's Cowboy Ribeye Steak Burger

A freshly ground blend of beef ribeye and chuck, this rich and juicy burger might just call for a fork, a knife, and a stack of napkins! Serve on a toasted brioche bun.

Grilling The Best Ever Cheeseburger

As Stew shows us, the best cheeseburger starts with good quality beef. See why a good burger on the grill doesn't' have to look perfect, it just needs to taste good! Watch as he grills ribeye burgers, filet mignon burgers, and our ground chuck burgers, and shares a few great tips that will help you cook the best cheeseburger throughout the grilling season.

Gourmet Beef Burgers

Our gourmet beef burgers are made fresh daily with only the finest ground beef and the freshest ingredients. Choose from:
• Bacon & Cheddar
• Gorgonzola & Parsley

More Than Just Beef

Bored with beef, or just looking for a healthier alternative? Stew's has a wide variety of alternatives to traditional beef burgers. From salmon and gourmet chicken burgers to sausage patties and plant based burgers we have something for everyone.

Gourmet Chicken Burgers

Looking for a change? You'll love our freshly made gourmet chicken burgers. We use only the freshest ingredients including our local Amish Country chicken. Choose from:
• BBQ Bacon & Cheddar
• Buffalo Style
• Peppers & Onions
• Cilantro & Sundried Tomato

Don't Forget The Bun!

No burger is complete without a great bun. This grilling season try something new. Our fresh baked brioche buns, pretzel rolls or potato buns will bring your burger to the next level.

Stew Leonard's Top 5 Grilling Questions

1. What’s the best way to cook steaks on the grill?

When buying steaks for the grill, ask for a custom cut and trim. Too much fat can cause flare-ups on the grill and give food a burned flavor, so be sure to ask your Stew’s butcher to trim away any excess fat. The best thickness for grilling is 1” or 1 ½” – anything less will cook too quickly and dry out the meat. We recommend a bone-in steak for extra flavor, like a ribeye or NY Strip.

Make sure the grill is very hot (500 - 550° F). Rub the steaks with a little oil and season both sides with salt and pepper. Let the steaks sit at room temperature while the grill heats up.

To sear and make those iconic grill marks (a diamond crisscross effect) on your steak, place the steaks on the grill with the ends at 10 and 4 o’clock. Let cook without moving and after a minute or two, turn the steaks clockwise with the ends at 2 and 8 o’clock. After a minute or two, flip the steaks over and cook for about 5-6 minutes or until desired doneness. Once done, use tongs to remove the meat so you don’t pierce it and lose any juices. Always allow meats to rest before carving to allow the juices to redistribute into the meat. Individual steaks should rest for about 5 minutes.

When buying steaks for the grill, ask for a custom trim and cut. Too much fat can cause flare-ups on the grill and give food a burned flavor, so be sure to ask your Stew’s butcher to trim away excess fat. The best thickness for grilling is 1”or 1 ½” – anything less will tend to dry out the meat. Make sure the grill is very hot (about 600 degrees) before putting the steak on. The first few minutes on the grill are crucial, since this sears the meat and seals in the juices. To sear, make hash marks (a diamond crisscross effect) by turning meat 90 degrees. To keep filets flavorful, only turn them once during grilling. Cook the filets for about six minutes on each side, or until desired doneness. Do not pierce with a fork, or the juices will seep out. If using the touch method, press the meat with your finger. If it is still very soft, it is rare. If it is slightly firm and elastic to the touch, it is medium rare or medium. If it is tight and firm, it is well done. Always allow meats to stand before carving to allow the juices to redistribute back into the meat. Individual steaks should stand for 5 minutes, and roasts should stand for 10 minutes.
SEE OUR TOP 5 GRILLING STEAKS

2. How can I make fish on the grill without drying it out?

When cooking delicate foods like seafood, it’s best to use indirect heat and to cook them slowly. Grilling shrimp on a skewer is a great trick. They grill up quickly and are great to serve as an appetizer or as part of your main meal with fresh vegetables like corn on the cob. Grilling a delicate fish fillet, such as salmon, can be a challenge as you don’t want it to fall apart on the grill. The trick to grilling fish is to rub the fillet with oil, season with salt and pepper, and place skin side down and diagonal to the grate slats. Lower the flame, cover, and cook the fish until the skin is browned and crisp. Flip the fillet and repeat the process. You can also grill the fish on a cedar plank for more flavor or simply wrap in aluminum foil.
SEE OUR TOP 5 GRILLING SEAFOOD ITEMS

3. I’m keeping it casual and just want to grill some chicken, burgers, and hot dogs. Any tips?

Grill burgers over medium-high heat. Burgers will naturally “puff up” in the middle, so it’s best to create a shallow indent in the center of the burger patty before they hit the grill. For hot dogs, grill them on medium-low heat so that they don’t burst. Roll them frequently on the grill to allow them to cook evenly. Boneless chicken breasts work great on the grill if they are flattened slightly with a meat mallet to ensure that they cook evenly. If you’re planning on serving your chicken with BBQ sauce, brush the sauce on during the last few minutes of cooking so the sauce doesn’t burn.

4. What’s the secret to the best corn and veggies on the grill?

Corn on the cob, asparagus, and Portobello mushrooms are Stew Leonard’s chefs’ go-to veggies for grilling! To grill corn, heat the grill to medium-high heat and husk just before grilling so they keep their moisture. Brush with olive oil and season with salt and pepper. Grill, turning often, until tender and charred in spots, about 5 – 8 minutes. For asparagus, trim and lightly coat with olive oil. Sprinkle with salt and pepper. Grill over high, direct heat for 2-3 minutes until lightly charred and fork-tender, turning often so they brown on all sides. To grill Portobella mushrooms, lightly oil the inside of 2 Portobella mushrooms (stems removed) with 1 tablespoon extra-virgin olive oil per mushroom. Splash each with 1 tablespoon balsamic vinegar and season with a pinch of salt and pepper. Place a couple of dollops of goat cheese between the two mushroom caps to make a sandwich, wrap in foil, and grill for about 5 minutes per side. Let cool for 5 minutes, then open. Cut and serve with some grilled ciabatta bread slices that have been brushed with olive oil on both sides!
SEE OUR TOP 5 FRUITS & VEGGIES FOR GRILLING

5. What can I put on the grill for dessert?

Juicy and sweet fruits of summer taste even better when cooked on the grill. Grilling removes water from the fruit and caramelizes the sugar, intensifying the flavors and sweetness without having to add any other ingredients. Stone fruits – such as peaches, nectarines, and plums – should be cut in half and cooked on a clean, well-oiled grill on medium heat for about 2-3 minutes per side. As the fruit comes off the grill, drizzle with honey, sprinkle with brown sugar, and use to top your favorite ice cream or Greek yogurt. You can even serve over a slice of grilled pound cake with a dollop of Crème Fraiche or whipped cream. For the ultimate banana split, cut the bananas in half lengthwise, leaving the peel on. Grill cut side down for about three minutes per side. Peel the bananas and serve immediately with a scoop of ice cream, a healthy drizzle of chocolate sauce, and a sprinkling of chopped nuts.

Grilled Pound Cake With Grilled Fruit and Vanilla Ice Cream

Stunning to look at but much more fun to eat, this dessert could be summer’s best bet for any occasion.

Ingredients
2 Tbsp. Stew Leonard’s Butter
2 Tbsp. Brown Sugar
1/4 tsp. Vanilla
1/8 tsp. Ground Cinnamon
1/4 cup Canola Oil
4 thick slices Pound Cake
4 Honey Glow Pineapple Slices
2 Peaches, sliced
Stew Leonard’s Hand Packed
Vanilla Ice Cream
Caramel Sauce, warmed for drizzling

Directions
• Melt butter over low heat and stir in the brown sugar, vanilla, and cinnamon. Whisk until smooth. Keep warm.

• Heat gas grill to high.

• Brush pineapple rings and peach slices with canola oil on both sides. Grill until golden brown, about 3 minutes per side.

• Grill pound cake slices until lightly golden on each side.

• Brush the cake slices with the butter-brown sugar mixture while still warm.

• Top each cake slice with the pineapple and peach slices.

• Serve each a scoop of ice cream and a drizzle of caramel sauce.

Stew Leonard's Grilling Tips

While backyard grilling practically becomes a way of life during the summer months, even the most accomplished of grill masters can use a refresher on grilling how-to’s at the start of the season. Here are Stew’s Grilling Tips for a delicious and safe summer grilling season!

Prepare the grill. Just before cooking, lightly oil the grilling rack or grates to keep meat and vegetables from sticking to the grill.
Don’t skip cleaning the grill. The best time to clean the grill is when you’ve finished cooking and the grates are still warm. Use the back of your spatula to scrape off any stuck-on food bits. Then use a wire brush to scrub the grates clean. After cleaning, be sure to close the lid and keep the grill dry in-between use.
Cook your food in batches so that you don’t overload the grill. Overloading the grill will make it hard to cook things evenly and will increase your cooking time.
Grill Safely.

Wash hands and surfaces often.
Cook all foods to their proper temperatures using an instant read thermometer. Ground beef should be cooked to 160°F, or until the centers are no longer pink and the juices run clear. Steaks should be cooked to 140°F for medium and 160°F for well-done.
Do not re-use plates and utensils that were once used for raw meats.
Always refrigerate leftovers right away.