LCBO Food & Drink Holiday 2023

SERVE WITH This veggie smash burger cries out for a crisp, refreshing lager such as Bellwoods Brewery Bellweiser Pilsner ( LCBO 25455, 473 mL, $4.50 ), a take on a classic Old World pilsner. Its bready flavours are terrific with any sandwich, and its bitter backbone stands up to the boldly seasoned patties and robust toppings.

SEASONAL SENSATIONS

Black Bean Smash Burgers

These delightful veggie burgers bring all the flavours and textures of a fast-food smash burger, but without any meat. The secret ingredient is mashed potato flakes, which bind the patties so they don’t fall apart when cook ing. To make them vegan, simply swap out the Parmesan and cheddar for their plant-based equivalents. 2 tbsp (30 mL) flax meal 3 tbsp (45 mL) water 2 cans (each 540 mL) black beans, drained, rinsed 1 tbsp (15 mL) granulated onion 1 tsp (5 mL) granulated garlic 1 tsp (5 mL) dry mustard 1/2 tsp (2 mL) freshly ground black pepper 1/2 tsp (2 mL) dried thyme 1/2 cup (125 mL) grated Parmesan 1/2 cup (125 mL) instant mashed potato flakes Salt to taste Canola for cooking 8 slices processed cheddar cheese 4 Dempster’s Gold buns or similar hamburger buns Ketchup, yellow mustard, minced shallot and dill pickle coins for serving 1. Combine flax meal and water in small bowl. Set aside to thicken for 5 minutes. 2. To make patties, place black beans in food processor and pulse

more. Transfer to a baking sheet and cover with foil. Wipe out pan and repeat with remain ing patties. 5. While patties are cooking, place a little ketchup and mustard on top and bottom of each bun, sprinkle some shallot over bottom buns, place pickles on top buns. When patties are done, stack two on each bottom bun, cover with tops and serve immediately.

until a coarse paste is formed, about 30 seconds. Add flax mix ture, granulated onion and garlic, mustard, pepper, thyme, Parme san, potato flakes and salt. Process until well combined, about 30 sec onds. Transfer mixture to a bowl. Refrigerate for 1 hour. 3. Divide mixture into eight equal portions, about 4 oz (115 g) each. Using slightly wet hands, form into balls. Place balls between two sheets of parchment paper about 6 inches (15 cm) square;

using a large can or bottom of flat plate, press into patties about 4 inches (10 cm) in diameter. Keep patties between parchment and refrigerate, covered, up to 1 day. 4. To cook burgers, lightly oil a very large nonstick frying pan over medium heat. Working in two batches, sear patties on one side until well browned, 2 to 3 minutes, flip and immediately top with cheese. Cook until cheese is melted and bottom is well browned, about 2 minutes

Serves 4

220 FOOD & DRINK HOLIDAY 2023