Swap in healthier burgers. Set the table with recycled dishes. And, please, lose the lighter fluid. It's time to get fired up for a leaner, greener grilling season.

Tame the Flame
The higher the heat and the longer the cooking time, the greater the risk of carcinogens forming on such foods as skinless chicken breast, steak, and pork. Avoid cooking until well done, and scrape off potentially harmful burnt bits.

Work the Onion
Gliding the flat side of a halved onion over the grates will help remove cooked-on bits (and prep the surface for vegetarians).

Focus on the Footprint
It's always been a tough one to call: Gas is more convenient, but nothing tops that smoky charcoal flavor. And weighing the environmental impact isn't much easier. The typical gas grill releases a relatively low level of carbon dioxide (5.6 pounds per hour), but it runs on propane, a nonrenewable fossil fuel. meanwhile, an hour of grilling over charcoal produces 11 pounds of carbon dioxide and a fair amount of ash waste. (Fortunately, there are now some clean, renewable charcoals on the market).

Oil Food, Not Grates
"Brushing ingredients with olive oil helps them caramelize and seals in their juices." -- Elizabeth Karmel, executive chef at Hill Country Barbecue, New York City

Quinoa-Feta Burgers

Sharp Cheddar and Tomato Burgers

Salmon Burgers with Yogurt-Tartar Sauce

Mustard Turkey Burgers
Here's an alterna-patty that slashes calories but not flavor. 

These less-processed franks are free of nitrates (which have been linked to cancer).

Who says only meats need apply? Barbecue a salad -- down to the polenta croutons.

You can cook an army's worth of these space savers at once. Soak wood skewers in water for 30 minutes before grilling. Grill skewers over medium-high heat. (Recipes make four skewers each.)

Artichoke + Crusty Bread: Skewer two 15-ounce cans artichoke hearts (drained) and 2 1/2 cups torn crusty bread. Generously drizzle with olive oil and season with salt and pepper. Grill, turning, until lightly charred, 2 to 3 minutes.

Eggplant + Bell Pepper: Skewer 1 diced eggplant and 1 diced bell pepper. Generously drizzle with olive oil and season with salt. Grill, turning, until tender and lightly charred, 8 to 9 minutes. Sprinkle with red-pepper flakes.

Potato + Celery + Onion: Skewer 8 ounces boiled and halved small potatoes, 2 stalks celery (peeled and cut into chunks), and 1 red onion (cut into wedges). Drizzle with olive oil and season with salt. Grill, turning, until tender and lightly charred, 7 to 8 minutes. Sprinkle with minced fresh chives.

Tomato + Bocconcini:
Skewer 1 1/2 pounds cocktail tomatoes. Drizzle with olive oil and season with salt. Grill, turning, until bursting and charred, 4 to 5 minutes. Add 1 to 2 bocconcini to skewer end and grill, 30 seconds more. Sprinkle with fresh oregano.

Scallion + Mushroom:
Skewer 5 ounces trimmed mixed mushrooms and 4 scallions (cut into 3-inch pieces). Drizzle with olive oil and season with salt and pepper.Grill, turning, until tender and lightly charred, 3 to 4 minutes.

These clever pouches caramelize fruit in their juices. Presto! Single-serving crisps without turning on the oven.

"The citrus becomes deeper, rounder, and less acidic. The juice makes anything instantly brighter and more complex." -- Heidi Swanson, blogger at 101cookbooks.com

Up the yum factor with these better-for-you (and for-the-planet) slather-ons.

• A small-batch, fiery mayo made with yolks from pastured chickens. (Empire Mayonnaise Co. Red Chili, empiremayo.com)
• Sharp, spicy, and delicious in marinades. (Stonewall Kitchen Champagne Shallot Mustard, stonewallkitchen.com)
• Neon green no more! Plus, it's packed with garlic and fresh dill. (McClure's Relish, murrayscheese.com)
• A tangy staple, blissfully free of high-fructose corn syrup. (Heinz Organic Tomato Ketchup, at supermarkets)

Not only is it more enviro-friendly, but pastured meat, and in particular beef, contains more omega-3s and nutrients and is leaner than meat from grain-fed cows. It can dry out as a result; cook it slowly, over medium heat.

Recruit a neighbor or two and buy cuts in bulk from a local rancher. It's economical, and you'll have a clear idea about how the animals have been fed, treated, and slaughtered.

Research shows that antioxidant-rich marinades can greatly reduce the growth of heterocyclic amines (HCAs -- the potentially cancer-causing compounds formed in proteins during high-heat cooking). these packed with rosemary and thyme delivered the greatest protection.

If every American were to avoid buying just one package of paper napkins this summer, we could save a million trees. Try My Drap's washable cotton napkins instead.

Fish fillets take on a natural, smoky wood flavor with these sustainable slabs. (Fire & Flavor Cedar Grilling Planks, fireandflavor.com)

Outset's durable Verde grillware, made from 100 percent sustainable materials (think farm-raised bamboo and recycled stainless steel) will keep you flipping with confidence year after year.

"Try an unusal cut that can stand up well to heat. Tri-tip, flank, and sirloin flap all have bold flavor and taste delicious sliced over a salad." -- Jessica Applestone, co-owner of Fleischer's Grass-Fed and Organic Meats, Kingston, New York

Preserve's tableware line is made of BPA-free recycled plastic and can stand up to the heat of the dishwasher. 

Lose the Lighter Fluid ...
Every squirt releases ozone-depleting toxic volatile organic compounds.

... And Use a Charcoal Chimney
The Weber Rapidfire Chimney Starter is a steel pipe with vents at the bottom and a grate in the middle for briquettes. Light some crumpled paper at the bottom to ignite charcoal. 

Cowboy's All Natural Hardwood Lump Charcoal is free of added fillers and chemicals, which means a quicker, cleaner burn.

Cooked over an open flame, stone fruits take on a satisfying, smoky crust.