LCBO Food & Drink Spring 2018

2 For the rhubarb chutney, heat oil in a me- dium saucepan over medium heat. Add onion. Cook, stirring occasionally, until tender and lightly browned, 5 to 7 minutes. Add ginger. Cook 1 minute. Add rhubarb, sugar and water. Cook, stirring occasionally, until rhubarb is tender, about 5 minutes. Remove from heat. Season with salt and pepper. Transfer to plate to cool. (Chutney will keep, covered and refrig- erated, for 1 week.) 3 Preheat barbecue to medium-high. 4 Clean and oil barbecue grate. Grill patties until cooked through, 5 to 6 minutes per side. (An instant-read thermometer inserted hori- zontally into centre should read 165°F or 74°C.) Place cheese on patties for last 2 minutes of cooking. 5 Smear bun bottoms generously with chut- ney. Top with a few watercress sprigs. Top with patties and bun tops. Serve immediately. Serves 4

1½ tsp (7 mL) chopped fresh thyme 1 tsp (5 mL) Worcestershire sauce ¼ tsp (1 mL) salt ¼ tsp (1 mL) freshly ground pepper RHUBARB CHUTNEY 1 tbsp (15 mL) vegetable oil 1 cup (250 mL) diced red onion

1 tbsp (15 mL) finely chopped ginger ½ lb (250 g) rhubarb, trimmed, sliced ¼ inch (5 mm) thick, about 2 cups (500 mL)

TURKEY-BACON BURGERS WITH CHEDDAR & RHUBARB CHUTNEY Smoky bacon-boosted turkey burgers are ac- cessorized with sharp cheddar, peppery wa- tercress and sweet-tart rhubarb chutney. This recipe will yield more chutney than you will need, but it’s also delicious with grilled sau- sages, pork chops or salmon. TURKEY PATTIES 1 lb (500 g) ground turkey, dark meat only 6 oz (175 g) smoked bacon, finely chopped

¼ cup (60 mL) sugar ¼ cup (60 mL) water

Salt and freshly ground pepper to taste 4 oz (125 g) white cheddar, thinly sliced to fit patties 4 whole-grain hamburger buns Handful watercress, big stems removed

1 For the patties, combine ingredients in a mixing bowl. Mix until bacon is evenly distrib- uted among turkey. Divide into 4 even balls. Form balls into patties to fit buns. (Patties will keep, covered and refrigerated, for 2 days.)

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FOOD & DRI NK SPRING 2018 99