LCBO Food & Drink Spring 2025

TALL ORDERS

Towering Double‑Patty Turkey Burgers with Chimichurri Turkey burgers never taste as good as when they’re seared smash burger–style with melty cheese. Stack them up with creamy avocado, sharp onion and crispy fried egg before drizzling the zesty, herbaceous chimichurri over everything. This recipe makes a large batch of chimichurri—which is a good thing, because you can use the leftovers to flavour up other meat-based dinners, or eggs, soups and even salads. CHIMICHURRI 3 green onions, coarsely chopped 1 shallot, coarsely chopped 1 cup (250 mL) chopped cilantro 1/2 cup (125 mL) chopped flat-leaf parsley 1 tbsp (15 mL) fresh oregano 1/4 cup (60 mL) red-wine vinegar 3/4 cup (175 mL) olive oil, divided 1/4 tsp (1 mL) fine kosher salt BURGERS 2 lbs (905 g) minced turkey 1 tbsp (15 mL) ground cumin 2 tsp (10 mL) fine kosher salt 1 tsp (5 mL) chili flakes 1/2 tsp (2 mL) freshly ground black pepper 2 tbsp (30 mL) olive oil, divided 4 eggs (optional) 8 square slices of cheddar or Gouda 4 hamburger buns 1 avocado, sliced Romaine leaves 1/4 red onion, sliced into rings 1. To make chimichurri, pulse green onions, shallot and herbs in a food processor until finely chopped. With the motor running, slowly pour in vinegar then oil. Stir

and cheese is melted, 4 to 5 more minutes. Remove to a plate and repeat with remaining patties and cheese. 5. Meanwhile, toast buns, if you like. Just before serving, sandwich two patties on each bun, layering with avocado, lettuce and onion and drizzling with chimichurri sauce. Finish each burger stack with an egg and top with more chimichurri. Serve immediately.

in salt. Taste and add more, if you like. Sauce will keep well, covered and refrigerated, for up to 4 days or frozen up to 1 month. 2. To prepare burgers, crumble turkey into a bowl. Season with cumin, salt, chili flakes and pepper. Gently stir to mix then form into eight patties. 3. Coat a very large nonstick frying pan with 1 tbsp (15 mL) oil and set over medium-high heat. Crack eggs, spacing them apart. Cook until

egg whites are cooked through, and yolks are still runny, 4 to 6 minutes. 4. Coat a large heavy-bottom frying pan with remaining 1 tbsp (15 mL) oil and set over medium high heat. Add four turkey patties. Using a spatula, press so they’re thin (i.e. “smashed”). Cook until golden, 4 to 5 minutes. Flip, press again and top each with a slice of cheese. Continue to cook until underside is deep golden, burgers are cooked through,

Makes 4 burgers

96

———————— SPRING 2025