LCBO Food & Drink Summer 2020

Light & Local

Summer Fare

Kimchi Turkey Burgers These juicy turkey burgers can be grilled or pan fried to perfection for a fun Friday night dinner with family or friends. An easy spin on Kimchi makes a wonderful quick addition to add flavour and crunch to this dish. Makes: 4 servings • Prep time: 15 minutes • Cook time: 12 minutes

Enjoy the fresh bountiful flavours of local produce paired with Ontario farm-raised turkey.

These kabobs are perfect served on a bed of fragrant rice for a light summer dinner.

Pit, peel, and chop 1 of the peaches and place in small blender or food processor. Add shallot, garlic, oil, and vinegar. Puree until smooth. Pulse in cilantro and salt. Stir in chili.

Prep time: 15 minutes Grill time: 12 to 15 minutes Makes: 4 to 6 servings

Pit and cube remaining 2 peaches.

What you need: • 2 cups (500 mL) coleslaw mix • 1/2 tsp (2 mL) each, salt and granulated sugar •

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3 ripe but firm Ontario peaches or nectarines, divided

In a large bowl, toss cubed turkey with half of the peach marinade to coat. Cover and place in refrigerator for at least 1 hour or up to overnight. Stir honey into remaining marinade. Alternately skewer turkey, peach, and red pepper onto soaked wooden or metal skewers. Place on greased grill over medium heat, turning and basting occasionally with remaining marinade for 12 to 15 minutes or until turkey is no longer pink inside.

• 1 shallot, chopped • 2 cloves garlic, minced • 2 tbsp (30 mL) each canola oil and cider vinegar • 2 tbsp (30 mL) chopped fresh cilantro • 1/2 tsp (2 mL) salt • 1 small Thai bird chili, sliced • 1 boneless, skinless Ontario turkey breast, cubed (about 1 lb/454 g) • 1 tbsp (15 mL) Ontario honey • 1 red pepper, cubed

3 tbsp (45 mL) seasoned rice vinegar 3 cloves garlic, minced and divided

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1 tbsp (15 mL) sesame oil, divided

1 tsp (5 mL) Sriracha sauce, divided • 1 pkg (454 g) ground Ontario turkey • 1/2 cup (125 mL) panko breadcrumbs • 2 tbsp (30 mL) chopped fresh cilantro • 1/2 cup (125 mL) julienned cucumber Spiced Yogurt Mayonnaise: • 2 tbsp (30 mL) each, light mayonnaise and 0% plain Greek yogurt • 2 tsp (10 mL) Sriracha sauce • Pinch salt Spiced Yogurt Mayonnaise: In a bowl, stir together mayonnaise, yogurt, Sriracha and salt. Cover and refrigerate until ready to use Kimchi Mix: In a bowl, toss coleslaw mix with salt and sugar; let stand for 10 minutes. Stir in vinegar, 2 cloves of garlic and 1 tsp (5 mL) of sesame oil and 1/2 tsp (2 mL) of the Sriracha sauce; set aside. Burgers: In a large bowl, combine turkey, breadcrumbs, cilantro with remaining 2 tsp (10 mL) of sesame oil, 1 clove of garlic and 1/2 tsp (2 mL) of the Sriracha. Add 1/2 cup (125 mL) of the kimchi mixture and mix well. Shape into 4 patties. Pan fry or grill over medium heat, turning once, for about 12 minutes or until no longer pink inside. Top each burger with remaining kimchi mixture, cucumbers and spiced yogurt mayonnaise to serve. Slider option: Make 12 smaller bite-size burgers for an easy appetizer. Tip: For a less spicy yogurt mayonnaise, reduce the Sriracha to 1 tsp (5 mL).

Peach Glazed Turkey Kabobs

For more summer recipe inspiration visit makesitsuper.ca or follow @OntarioTurkey