Memorial Day unofficially kicks off summer, and that means picnics at the beach and backyard barbecues. One way to enjoy the outdoors and cut down on electricity usage is grilling. Not only is it more efficient than a conventional stove, it also uses no electricity.

Another benefit: If done right, you can cook an entire week’s worth of entrees within a couple of hours.

For more energy tips, visit hawaiianelectric.com. This week we’re featuring burger recipes. Happy grilling!

Cheesy Burgers with Apple

3/4 pound 90-percent lean ground beef
1/3 cup finely chopped red onion
2 ounces sharp cheddar, cut into 1/4-inch cubes
1 tablespoon Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup peeled and shredded Granny Smith apple
4 hamburger buns

Preheat grill to medium-high. Lightly oil grill grate. In large bowl, combine beef, onion, cheese, mustard, salt, pepper and apple.

Form into four patties. Grill over medium heat or broil, flipping once, about 6 to 8 minutes. Serve on hamburger buns. Serves 4.

Approximate nutritional information, per serving: 350 calories, 15 g fat, 6 g saturated fat, 70 mg cholesterol, 800 mg sodium, 28 g carbohydrate, 1 g fiber, 6 g sugar, 25 g protein

BBQ Bacon Sliders with Blue Cheese Spread

» Spread:
1/2 cup reduced-fat mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 clove garlic, pressed or finely minced
1/4 cup crumbled blue cheese

» Burgers:
1-1/2 pounds 85-percent lean ground beef
1/2 cup bottled barbecue sauce, divided
Salt and pepper, to taste
10 Hawaiian sweet bread rolls, sliced in half and lightly grilled if desired
10 crisp lettuce leaves
10 slices bacon, cooked crisp
Crisp shoestring onions for topping (optional)

To make spread: Combine mayonnaise, salt, pepper, vinegar and garlic. Mix well then stir in blue cheese. Store in refrigerator until ready to use.

For burgers, heat grill to medium-high. Lightly oil grill grate. Combine beef, 2 tablespoons barbecue sauce, salt and pepper. Divide and shape mixture into 10 miniature patties 3/4-inch thick. Grill 2 to 3 minutes and then flip.

Brush top of each burger with remaining sauce. Continue grilling another 2 minutes and flip burgers again, brushing other side with sauce. Continue to cook and baste until internal temperature of burger reaches 160 to 165 degrees.

Lightly spread bottom half of each roll with cheese spread and top with lettuce leaf. Break each bacon piece in half and place on lettuce. Place burger on top and drizzle with additional barbecue sauce if desired. Top with optional shoestring onions. Spread remaining cheese spread on top halves of rolls. Serves 5.

Approximate nutritional information, per serving (not including optional crispy onions): 700 calories, 35 g fat, 12 g saturated fat, 125 mg cholesterol, 1500 mg sodium, 52 g carbohydrate, 2 g fiber, 19 g sugar, 43 g protein

Portobello Mushroom Burger

4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh oregano
1 tablespoon minced garlic
Salt and pepper, to taste
4 slices provolone cheese
Roasted red peppers (optional)
4 whole-wheat hamburger buns

Heat grill to medium-high heat. Lightly oil grill grate. Place mushroom caps, smooth side up, in shallow dish.

In small bowl, whisk vinegar, oil, basil, oregano, garlic, salt and pepper. Pour over mushrooms. Let stand at room temperature about 15 minutes, turning twice.

Place mushrooms on grill, reserving marinade for basting. Grill 5 to 8 minutes on each side, or until tender. Brush with marinade frequently.

Top with cheese and optional red peppers during final 2 minutes of grilling. Serve on hamburger buns. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 300 calories, 16 g fat, 5 g saturated fat, no cholesterol, 330 mg sodium, 29 g carbohydrate, 4 g fiber, 8 g sugar, 12 g protein

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More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.