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New York Times

Gochujang Burgers, Salmon Burgers, Black Bean Burgers, Cheeseburgers

Good morning. The flags are up, bunting secured to porticos. There's big cookout energy wherever you look. People are staging grills, piling briquettes into kettles or lifting heavy new propane tanks into position. Here's a California roller splitting oak for a tri-tip feast, a cat in Tucson, Ariz., piling mesquite for carne asada just so. In Westport, Mass., I'm hoping Chris Schlesinger's getting his big, big skillet going for an outdoor fish fry to serve with mango coleslaw. Me, I'm getting burgers together: porky gochujang patties with a spicy slaw (above) for some of my set, and salmon burgers for others, a nod to the Alaskan harvest. (The sauce used in the gochujang burgers, by the way? You can use it to dress grilled vegetables, to daub on grilled steaks, to marinate chicken. You'll use it all summer long.) I'll make some traditional cheeseburgers, too, because it's not Independence Day without them, and some hot dogs and barbecued chicken as well, same reason. Featured Recipe View Recipe → I'll put a cast-iron pan on the grill to sear black bean burgers for the vegetarians, and set a big pot into the coals afterward, to heat water, wine or beer for steamed clams. I'll grill romaine, carrots, corn. My intention is to be outside for most of the day. Want all of The Times? Subscribe.