Recipes: Pimento-Cheese Burgers, Pinto-and-Rice Burgers and more

Our burgers and dips are all you need for some backyard fun this summer.

Prep the following dips in advance, then pull them out of the fridge and let your guests snack while you grill.

Avocado-Jicama Dip

Makes 4 cups

Mix together 1 medium jicama, diced small (2 cups), 3 avocados, diced small, 4 scallions, thinly sliced and 1/4 cup lime juice (from 2 limes). Season with salt and pepper. (To store, squeeze half a lime over top, press plastic wrap against surface of dip, and refrigerate, up to 4 hours.) Serve with tortilla chips.

Nutritional information per 1/2 cup: 104 calories; 8 grams fat (1 gram saturated fat); 1 gram protein; 8 grams carbohydrates; 5 grams fiber

Curried Chickpea-Yogurt Dip

Makes 4 cups

1. In a large skillet, heat 2 tablespoons olive oil over medium-high. Add 1 medium sweet onion, such as Vidalia, diced small, and saute until translucent, about 6 to 7 minutes. Add 2 cloves garlic, sliced, and 2 tablespoons curry powder and cook until fragrant, about 1 minute. Add 1/4 cup water, scraping up browned bits with a wooden spoon.

2. Transfer mixture to a food processor; add 2 cans (15.5 ounces each) chickpeas, rinsed and drained, 1 cup nonfat plain Greek yogurt, 1/4 cup lime juice (from 2 limes) and 2 tablespoons oil. Season with salt and pepper, and purée. Serve with a dollop of yogurt and sliced cucumbers.

Nutritional information per 1/2 cup: 228 calories; 8 grams fat (1 gram saturated fat); 9 grams protein; 31 grams carbohydrates; 6 grams fiber

Sour Cream-Chive Dip

Makes 1 1/2 cups

1. Whisk together 1/2 cup sour cream, 3/4 cup nonfat plain Greek yogurt, 1/4 cup mayonnaise, 1 bunch chives, finely chopped (2/3 cup), 1 clove garlic, minced, and 1 teaspoon grated lemon zest plus 2 tablespoons lemon juice. Season with salt and pepper. Serve with grape tomatoes and celery sticks.

Nutritional information per 3 tablespoons: 73 calories; 5 grams fat (2 grams saturated fat); 3 grams protein; 4 grams carbohydrates; 0 grams fiber

Pimento-Cheese Burgers

Makes 8 servings

The classic Southern mix of cheese, mayo and pimentos brightens a basic burger.

1 jar (4 ounces) diced pimentos, drained

2 cups finely shredded colby or cheddar (8 ounces)

1/2 cup mayonnaise

2 tablespoons chopped fresh chives

Vegetable oil, for grilling

2 pounds ground beef, formed into 8 thin patties

Salt and pepper

8 hamburger buns

Toppings, such as mustard, onion and tomato (optional)

1. Stir together pimentos, cheese, mayonnaise and chives. (To store, cover and refrigerate, up to 2 days.)

2. Clean and lightly oil the grill. Heat a grill or grill pan to medium-high.

3. Season patties with salt and pepper. Grill to the desired doneness, during the last minute of cooking, top each burger with 3 tablespoons pimento cheese and cover grill. Serve burgers on buns with desired toppings.

Nutritional information per serving (without toppings): 422 calories; 21 grams fat (9 grams saturated fat); 34 grams protein; 27 grams carbohydrates; 1 gram fiber

Turkey-Cheddar Burgers

Makes 8 servings

1 tablespoon vegetable oil, plus more for grilling

1 medium sweet onion, such as Vidalia, diced small

2 cloves garlic, minced

2 pounds ground turkey

3 tablespoons plain dried breadcrumbs

2 tablespoons grainy mustard

1/4 cup chopped fresh parsley

Salt and pepper

8 slices sharp cheddar (8 ounces)

8 hamburger buns

Toppings, such as mayonnaise, mustard, tomato and lettuce (optional)

1. In a large skillet, heat oil over medium-high. Add onion and saute until translucent, about 6 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer to a medium bowl and add turkey, breadcrumbs, mustard and parsley. Gently mix until combined and form into 8 thin patties.

2. Clean and lightly oil the grill. Heat a grill or grill pan to medium-high. Season patties with salt and pepper, then brush with oil. Grill, covered, until cooked through and the center of the patties reaches 165 degrees on an instant-read thermometer. During the last minute of cooking, top each burger with cheese and cover grill. Serve burgers on buns with desired toppings.

Nutritional information per serving (without toppings): 459 calories; 23 grams fat (10 grams saturated fat); 34 grams protein; 27 grams carbohydrates; 2 grams fiber

Pinto-and-Rice Burgers

Makes 8 servings

2 cans (15.5 ounces) pinto beans, rinsed and drained

1 3/4 cups cooked long-grain white rice

1/3 cup plain dried breadcrumbs

1 bunch scallions, thinly sliced

1/4 cup chopped fresh cilantro

2 large eggs, lightly beaten

Coarse salt and pepper

1/3 cup olive oil, divided

8 hamburger buns

Toppings, such as mayonnaise, mustard, lettuce, avocado, tomato, cheese and cucumber (optional)

1. In a large bowl, mash beans until a coarse paste forms. Add rice, breadcrumbs, scallions, cilantro, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper; gently fold to combine. Form into eight 3/4-inch patties.

2. In a large skillet, heat half the oil over medium-high; add half the patties and cook until browned and cooked through. Transfer to a wire rack and tent with foil. Repeat with remaining oil and patties. Serve burgers on buns with desired toppings.

Nutritional information per serving (without toppings): 377 calories; 13 grams fat (2 grams saturated fat); 13 grams protein; 52 grams carbohydrates; 7 grams fiber