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It’s been a weird summer, hasn’t it?

Traditional Memorial Day programs were few and far between. Father’s Day was observed with proper “social distancing.” Fourth of July celebrations were canceled and most of the fireworks we saw were on TV. “Back to school” for many students across the country meant “back to the kitchen table.”

And as for fall, I’m still trying to wrap my head around September, October and November with no Husker football or volleyball. And even the sporting events that are continuing, are doing so (at least to start the season) with fans limited to immediate family.

But in between, we have Labor Day. The traditional “end-of-summer” celebration usually spent with one last blast at the local lake or state park with family or friends. But even that is taking on a new look this year.

What doesn’t have to break tradition is the menu: grilled steaks or burgers, pasta or potato salad and an assortment of other sides, brownies or cupcakes for dessert, and treats including watermelon and lemonade. Or maybe an adult beverage here or there.

Enjoy your long weekend and stay safe!

Argentine Burger

This burger, created by Bobby Flay, is topped with chimichurri sauce, a zesty sauce of parsley, garlic, red wine vinegar and olive oil that is used to garnish grilled meats in Argentina. Slices of red onion and slightly salty Spanish manchego cheese give the burger a strong, savory finish.

Start to finish: 45 minutes (15 minutes active)

For the chimichurri sauce:

2 cups packed fresh flat-leaf parsley

1 tablespoon fresh oregano leaves

4 cloves garlic

1 teaspoon smoked sweet Spanish paprika

3 tablespoons red wine vinegar

1/2 cup extra-virgin olive oil

Kosher salt and ground black pepper, to taste

For the burgers:

1-1/2 pounds 80% lean ground chuck

Kosher salt and ground black pepper, to taste

1-1/2 tablespoons canola oil

4 slices manchego cheese (4 to 6 ounces)

4 hamburger buns, split and toasted

1/2 medium red onion, sliced 1/4 inch thick

To make the chimichurri, in a food processor, combine the parsley, oregano and garlic. Pulse until coarsely chopped.

Add the paprika, vinegar, oil, salt and pepper. Process until smooth. Transfer to a bowl. Let sit at room temperature for 30 minutes before serving. The sauce can be made eight hours in advance, tightly covered and refrigerated. Bring to room temperature before serving.

Heat a gas grill to high or burn coals in a charcoal grill until they glow bright orange and ash over.

Divide the meat into four portions. Form each portion into a 3/4-inch patty and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

Brush the burgers with the oil. Grill the burgers, with the grill covered, until golden brown and slightly charred on the first side, about 3 minutes. Flip the burgers and cook until golden brown and slightly charred on the second side, 4 minutes more for medium rare, or until cooked to desired doneness.

Add the cheese to the tops of the burgers during the last minute of cooking. Serve immediately, on the buns topped with a large dollop of the chimichurri sauce and sliced onions.

Makes four servings.

Recipe from: Bobby Flay

Terri Hahn of Osceola has worked in food media for more than 30 years and has won numerous state and national awards for her writing. Email her at [email protected]

Hickory drumettes with bourbon-molasses glaze

For the rub:

1 tablespoon smoked paprika

2 teaspoons dry mustard

1 teaspoon kosher salt

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

1/4 teaspoon ground chipotle chili

20 chicken wing drumettes, about 3 pounds

For the glaze:

2 tablespoons soy sauce

2 tablespoons bourbon

1 tablespoon unsulfured (light) molasses

1 tablespoon unsalted butter

2 handfuls hickory wood chips, soaked in water for at least 30 minutes

In a large bowl, mix smoked paprika, mustard, salt, garlic, onion and chipotle chili. Add the drumettes and toss to coat them evenly.

Prepare the grill for indirect cooking over medium heat.

In a small, heavy-bottomed saucepan, bring the soy sauce, bourbon, molasses and butter to a boil over high heat and cook just until the butter melts. Transfer to a small bowl and let cool.

Drain and scatter the wood chips over lit charcoal or put them in the smoker box of a gas grill, following manufacturer’s instructions. Brush the cooking grates clean. Grill the wings over indirect medium heat, with the lid closed as much as possible, until the meat is no longer pink at the bone, 20 to 30 minutes, turning and basting with the glaze once or twice. Serve warm.

Makes 6 to 8 appetizer servings.

Recipe from: “Weber’s Way to Grill,” by Jamie Purviance (Sunset Books, $24.95)