Trending: Are these Summer Recipes Worth the Hype?

With food trends popping up all over our feeds, we decided to put our spin on a few of the season's most viral recipes and find out: are these just fun to try once, or are they good enough to keep in your summer rotation?

First up,

Taco Tuesday Meets Burger Night

We gave the viral smash burger taco trend a spin, using the BBQ and The Gridiron Pro. Crispy beef, melty cheese, and all the fixings, folded onto a tortilla. It’s exactly as indulgent as it sounds.

How we made it:

• Prepare your toppings first (we used sour cream, shredded lettuce, pickled onions, and hot sauce).
• Place tortillas on a hot Gridiron Pro (set over a BBQ).
• Immediately smash pre-measured quarter-pound beef balls onto the tortilla using our burger stamp and parchment paper.
• Flip to cook meat-side down, then flip again and sprinkle shredded cheese on top.
• Once cooked, remove from heat, dress with toppings, and fold.

Products used:

• The Gridiron Pro
• The Burger Stamp (1/2” steel) 

Try it once, or keep in your summer rotation? This is worth trying at least once. If you don't mind getting a little messy, this loaded taco is a fun recipe to keep. Want a neater version? Eat it open-faced with a knife and fork.

Next,

A Sweet and Savoury Fresh Peach Pizza

The sweet peaches, goat cheese, and a honey-balsamic drizzle on this pizza is proof that a few good ingredients go a long way. If summer was a pizza, this might be it.

How we made it:

• Start with our 3-day cold fermented dough (find the recipe here).
• Brush with olive oil and minced garlic.
• Add sliced fresh peaches, dollops of goat cheese, and shredded mozzarella. 
• Bake at 500°F on your Atlas Steel Co. pizza steel for 3–5 minutes.
• Top with a honey-balsamic reduction and fresh basil.

Note: For best results, skip the canned peaches. The syrup can make your crust soggy and prevent it from baking properly.

How we made it: 

We used our three-day fermented dough recipe for this one, brushed it with a very simple drizzle of olive oil and minced garlic, topped it with sliced fresh peaches, dollops of goat cheese, covered in shredded mozzarella cheese and baked at 500 degrees for a few short minutes (3-5), then topped with a honey-and-balsamic drizzle with fresh basil to serve. 

Products used:

• Acacia Wood Pizza Peel
• The Pro (14x16", 3/8")

Try it once, or keep in your summer rotation? 100% keep. This is summer on a crust! The warm peaches and honey-balsamic drizzle really steal the show. The light olive oil base is a perfect complement to the other ingredients. We can't stop thinking about the fluffy golden crust and fresh flavours on this one.

Who says we shouldn't play with our food? 

This is your sign to get creative and try out something new on your steel. The possibilities of what delicious creations you can make are endless. Which of these two recipes would you try?