Grilling Recipes with Chef Jamie Gwen

Earlier this week Twin Eagles partner Chef Jamie Gwen dropped by the top-rated KTLA morning show to talk 4th of July grilling tips and recipes. She cooked up some unique takes on summer classics on a top-of-the-line Twin Eagles grill; from mouthwatering desserts to her tantalizing spin on the classic bacon cheeseburger, you’ll find something to appeal to every guest on your summer party invite list. Chef Jamie even grilled up a salad and served up refreshing family-friendly drinks. If you missed the morning show segments, you can still give your menu a little boost by checking out the KTLA segments on their website.

Here are three of our favorite recipes to keep the celebration going all summer long:

Grilled Caesar Salad-on-a-Stick


  • 16 croutons
  • 16 (1-inch) wedges romaine lettuce
  • 16 cherry tomatoes
  • 8 strips bacon, cooked and cut into 2-inch pieces
  • 8 soaked wooden skewers
  • Caesar salad dressing


  1. Thread a crouton, romaine lettuce wedge, cherry tomato and a piece of bacon onto each skewer, then repeat the process to fill the skewer.
  2. Drizzle with olive oil and grill for 2 minutes, turning often.
  3. Drizzle with Caesar salad dressing and serve.

Awesome Blue Cheese and Bacon-Stuffed Burgers

Says Chef Jamie: “I like to stuff my hamburgers with the cheese inside for a delicious ‘surprise’!  As a hamburger purist, I only season my ground beef with salt and pepper. If you like, add your own additions to this recipe, such as grated onion, herbs, hot sauce, etc. You can also substitute feta cheese or even goat cheese if you prefer. Serve the burgers on warm grilled buns with pungent red onion slices or grilled onions, crisp lettuce and juicy slices of tomato.”


  • 2 pounds ground beef
  • Salt and freshly ground pepper
  • 6 hamburger buns, split
  • 1 1/2 cups crumbled blue cheese
  • 12 strips bacon, cooked until crisp and crumbled
  • For Garnish:  Lettuce, tomato, onion, ketchup, mayonnaise, mustard, etc.


  1. Preheat your grill to high heat.
  2. Divide the meat into 6 equal portions and shape each into a ball.
  3. Poke a deep hole in the center of each burger. Fill the hole with two tablespoons of blue cheese and 1 tablespoon of crumbled bacon.
  4. Mold the meat around the cheese to enclose tightly.
  5. Gently flatten each filled burger to a 1-inch-thick patty.
  6. Season the burgers liberally with salt and pepper
  7. When the grill is hot, place the burgers on the grill and cook to the desired doneness (about 5 minutes per side for medium-rare).
  8. Place the buns on the grill, cut-side down, for 1 minute, to lightly toast them. Serve with traditional garnishes.

Grilled Strawberry Shortcake Skewers


  • Sixteen 2-by-1-inch chunks pound cake
  • 16 medium strawberries, hulled
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 16 soaked wooden skewers


  1. Preheat your grill to high heat.
  2. Thread a piece of cake and a strawberry onto a skewer; repeat 3 times on the skewer. Repeat with the remaining skewers and ingredients.
  3. Combine the cream, sugar, and vanilla in a stand mixer and beat until soft peaks form.
  4. Lightly oil the grill grates. Put the skewers on the grill and grill until they are lightly marked (about 1 minute). Turn the skewers over and continue to grill 1 minute more.
  5. Serve with the whipped cream.

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