How to make double-stack chicken cheeseburgers, ribs 2 ways and tiramisu icebox cake

It’s still summer, so fire up the grill, grab these ingredients and get ready for a delicious late dinner.

Bon Appetit and Epicurious associate food editor Kendra Vaculin shared two recipes with “Good Morning America” that any fans of burgers and ribs will love.

Plus, chef Anna Gass shared a sweet, creamy spin on a classic Italian treat that sets up in the freezer and is served perfectly chilled for a late summer dessert.

Double-Stack Mushroom and Chicken Cheeseburgers

PHOTO: Double-stack mushroom and chicken cheeseburgers.

Ingredients

1 pound crimini mushrooms, halved if large

1/2 teaspoon Diamond Crystal or 1/4 teaspoon Morton kosher salt, plus more

1 pound ground chicken or turkey, preferably dark meat

Vegetable oil (for grill and drizzling)

1 small onion, trimmed, sliced crosswise into 4 rounds

Freshly ground black pepper

8 thin slices Muenster

4 potato buns

4 tablespoons mayonnaise

4 tablespoons curry mustard (such as Brooklyn Delhi) or other mustard

Bread-and-butter pickles and shredded iceberg lettuce (for serving)

Directions

Pulse mushrooms with half teaspoon Diamond Crystal or a quarter teaspoon Morton kosher salt in a food processor until very finely chopped. (Alternatively, finely chop mushrooms by hand, then toss with salt in a medium bowl and let sit 2 minutes.) Transfer mushrooms to a clean kitchen towel, gather ends together, and wring over bowl to remove as much moisture as possible. Reserve liquid for another use.

Mix mushrooms and chicken in a large bowl with your hands until well combined. Divide mixture into 8 balls and gently form into patties about 1/4-inch thick. Transfer to a parchment-lined baking sheet.

Prepare a grill for high heat; lightly oil grate. Drizzle onion with oil and season with salt. Grill on cooler edges of grill, turning occasionally, until slightly softened and charred, about 8 minutes. Transfer onion to a platter.

Season tops of patties with salt and pepper. Place, seasoned side down, on grate and season second side with salt and pepper. Grill until edges are browned, about 2 minutes. Flip and top with cheese. Grill until patties are cooked through and cheese is melted, about 2 minutes. Transfer patties to platter with onion.

Grill buns, cut side down, until lightly charred, about 30 seconds. Spread cut sides of bottom buns with mayonnaise and top buns with mustard. Layer pickles, grilled onion, 2 patties, and lettuce on bottom buns, then close up burgers.

Grilled Pork Spareribs With Soda Bottle Barbecue Sauce

PHOTO: Spicy cola barbecue sauce over grilled ribs.

Ingredients
1/4 cup Diamond Crystal or 2 tablespoons Morton kosher salt
2 teaspoon dark brown sugar
1 teaspoon coarsely ground black pepper
1 teaspoon granulated garlic
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 rack St. Louis–style pork spareribs (2 1/2 to 3 1/2 pounds)
1/2 cup Spicy Cola Barbecue Sauce or Ginger-Mustard Barbecue Sauce, plus more for serving
Vegetable oil (for grill)

Directions

Mix salt, brown sugar, black pepper, granulated garlic, paprika and cayenne in a small bowl.

Place spareribs on a rimmed baking sheet; pat dry with paper towels. Using a paring knife, remove silver skin from underside. (It should come off in a single sheet; start to separate it with the tip of your knife, then pull away with your hand. Removing the silver skin allows the dry rub and barbecue sauce to penetrate the meat; if you purchased ribs from a butcher, the silver skin may have already been removed.) Sprinkle dry rub all over ribs, patting to adhere. Using your hands, spread a thin layer of barbecue sauce all over ribs. Wrap in foil and chill at least 2 hours and up to one day.

Make the barbecue sauce. Get the full recipe for this ginger-mustard sauce here or a spicy cola version here.

PHOTO: Pork spareribs with ginger-mustard barbecue sauce.

Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Strive to maintain a grill temperature between 280 degrees and 300 degrees. Place foil-wrapped ribs, bone side up, on grate over indirect heat. Cover and grill 30 minutes. Uncover grill and turn ribs over. Cover and grill until a meat thermometer inserted into the thickest part of ribs registers 145 degrees to 160 degrees (peel back foil as needed to check), 20 to 30 minutes.

Unwrap ribs and brush on both sides with more barbecue sauce. Grill, bone side up, uncovered, until sauce darkens and meat very tender and falling off the bones, 10 to 12 minutes. Using large tongs, carefully transfer ribs to a cutting board. Let rest 5 to 7 minutes before cutting between bones into individual ribs.

Serve ribs with remaining barbecue sauce on the side.

Recipes reprinted courtesy of Epicurious.

Anna’s Italian Cannoli Icebox Cake

PHOTO: A slice of cannoli icebox cake.

Ingredients
8 ounces mascarpone cheese
12 ounces whole milk ricotta cheese
1 cup confectioners sugar, divided
1 cup heavy cream
2 teaspoons ground cinnamon, divided
1 box cinnamon graham crackers
1/2 cup mini chocolate chips

Directions

In a large bowl, add the two cheeses, sugar and cinnamon and mix until light and creamy with a handheld mixer.

In a medium bowl, whip the heavy cream until firm and fluffy.

Add 1/2 cup of the whipped cream to the cheese mixture and fold in.

Spread a thin layer of the cannoli mixture on the bottom of the baking dish.

Line with graham crackers and add dollops of the cheese mixture on top.

Carefully spread the cheese mixture all over the graham crackers. Try to have about a 1/4-inch layer of cheese.

Place graham crackers on top, but do not press down. Continue until all the cheese spread is finished. Top with one final of graham crackers.

Spread reserved whipped cream on top and sprinkle with chocolate chips and cinnamon.

Place in the fridge for 8 hours minimum.

For tiramisu version, omit cinnamon and chocolate chips. Lightly dip graham crackers in cold coffee. Add 1 teaspoon coffee liquor to the filling and top with cocoa powder.

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