• 1/2 cup Hellmann's^® or Best Foods^® Real Mayonnaise
• 1/2 cup plain dry bread crumbs
• 1 envelope Lipton^® Recipe Secrets^® Onion Soup Mix
• 2 lbs. ground beef or ground turkey
• 8 hamburger buns

1. Combine Mayonnaise, bread crumbs and Soup Mix in bowl.
2. Mix mayonnaise mixture into ground beef; shape into 8 patties.
3. Grill or broil until done. Serve burgers on buns.

For the Marinade

• ⅓ cup olive oil
• Juice of 2 lemons
• ½ teaspoon sea salt
• 2 large cloves of garlic, minced
• A large handful of fresh thyme
• ⅓ cup Maille Dijon of your choice (I like to use the Maille Dijon Originale mustard for a simple yet elevated marinade, Old Style mustard for a more rustic version and Honey Dijon mustard for a sweeter taste)

For the Dip

• 2 parts sour cream (approximately ½ cup)
• 1 part mayonnaise (approximately ¼ cup)

1. In a bowl, mix together the Maille Dijon Mustard, lemon juice, olive oil, salt, garlic and fresh thyme.

    

2. Preheat and prepare your grill, then place the vegetables on, baste them generously with marinade and cook to your liking.
   

    

3. While the vegetables are grilling, mix two parts sour cream to one part mayonnaise into the remainder of the marinade. Stir until smooth.
   

    

4. Plate the grilled vegetables and serve with the dip on the side.
   

    

• 4 ears of fresh corn, husks and silks removed
• 2 tablespoons melted butter
• ⅓ cup red onion, finely chopped
• Juice of 1 lime
• 1 cup chopped cilantro
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup crumbled queso fresco
• ⅓ cup Sir Kensington’s Chipotle Mayo
• Tortilla chips, for serving

1. Heat a grill or broiler to medium-hot. Brush ears of corn with melted butter. Place corn on grill or under broiler, turning corn often, until kernels turn golden brown, about 10-15 minutes.
   
2. Remove corn from heat and use a sharp knife to cut kernels from cobs.
3. In a large bowl: add in corn kernels, red onion, lime juice, cilantro, salt/pepper, queso fresco, and chipotle mayo. Stir together to fully combine.
4. Serve with tortilla chips and enjoy!

ZUCCHINI FRIES:

• 1/2 cup all-purpose flour
• 1/2 cup Hellmann's^® or Best Foods^® Garlic Aioli
• 2 Tbsp. water
• 1 1/2 cups panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 Tbsp. butter, melted
• 1 lb. zucchini, cut into 1/2-in thick spears
• GARLIC HERB DIPPING SAUCE:
• 1/2 cup Hellmann's^® or Best Foods^® Garlic Aioli
• 1/2 tsp. grated lemon peel
• 2 tsp. fresh lemon juice
• 2 Tbsp. fresh basil leaves

1. For Zucchini Fries, preheat oven to 400°. Line baking sheet with parchment paper.
2. Place flour in a shallow bowl. In a second shallow bowl, whisk together Garlic Aioli with water until well blended. In a third shallow bowl combine breadcrumbs, cheese and melted butter until well blended.
3. Dredge each zucchini spear in flour shaking off excess. Then thoroughly coat each spear in Garlic Aioli mixture. Then coat well with breadcrumb mixture pressing gently to adhere crumbs.
4. Place breaded spears on prepared baking sheet. Bake 20 minutes or until crumbs are golden brown and zucchini is softened. Remove from oven and sprinkle with salt, if desired.
5. For Dipping Sauce, stir together all ingredients in small bowl until well blended. Serve with Zucchini Fries.