Keep-your-cool summer mmm

It's easy to take dinner outdoors with hot-off-the-grill favorites that are a breeze to put together

Cheddar Burgers

Our quick-pickled tomato topping would be just as delicious spooned on top of chicken, fish or pork- make a double batch and store covered in the fridge for up to 3 days

1/2 cup white vinegar

1/2 cup sugar

12 cherry tomatoes, halved

1½ cups sliced onion

1 Tbs. finely chopped jalapeño pepper

2 lbs. ground chuck

2 tsp. salt-free seasoning blend

1/4 tsp. salt

2 Tbs. oil

6 slices low-fat sharp cheddar

3 leaves green leaf lettuce, torn

1 large tomato, sliced

6 hamburger buns, split

• In pot, combine vinegar, sugar and 1 cup water. Bring to a boil. Remove from heat; transfer to heatproof bowl. Add cherry tomatoes, onion and jalapeño; let cool.

• Prepare grill for medium-high direct-heat cooking. In medium bowl, combine beef, seasoning blend and salt.

• Divide mixture into 6 portions; form each into 3/4"-thick patty. With thumb, make depression in center of each patty. Brush burgers with oil. Grill 3 min.; flip. Cook until no longer pink in centers, about 4 min., or until desired doneness, topping with cheese and covering during last 1 min. cooking time. Place lettuce and sliced tomato on bun bottoms; top with burgers and pickled tomato mixture. Cover with bun tops.

Servings: 6. Active time: 30 min. Total time: 1 hr. + grill prep time Calories: 620 Protein: 37g Fat: 26g (9g sat.) Chol.: 100mg Carbs.: 59g Sodium: 640mg Fiber: 1g Sugar: 22g

Chicken 'n' Veggie Sandwiches