LCBO Food & Drink Summer 2021

⁄ tsp (2 mL) salt, divided 1 clove garlic, finely minced 1 lb (455 g) ground turkey 1 cup (250 mL) fresh bread crumbs 2 tbsp (30 mL) finely chopped flat leaf parsley 1 large egg, beaten 1 tbsp (15 mL) Dijon mustard ⁄ tsp (1 mL) freshly ground black pepper

3 Cook burgers over a high grill for 4 minutes per side, until no longer pink in the centre or until a meat thermometer inserted horizontally into centre of burger registers 160 F (71 C). Arrange cheddar slices over burgers for the last 2 minutes of cooking to melt. 4 Toast buns on grill, if desired. Smear bot- toms of buns with kimchi mayonnaise, then top each one with romaine lettuce, 1 burger and 1 fried egg. Sprinkle with additional sliced green onions, if desired. Serve immediately. TIP 1 Burgers can be made up to 1 day in advance, covered with plastic wrap and refrigerated. TIP 2 Kimchi mayo can be made up to 2 days in advance, covered with plastic wrap and refrigerated. The flavours intensify the longer it sits in the fridge. Serves 4

TO ASSEMBLE Brie cheese, thinly sliced 4 brioche burger buns Dijon mustard Baby spinach leaves Thinly sliced red onion

Gochujang burgers with kimchi mayo

Gochujang is a Korean red chili paste that is savoury, sweet and spicy. It has become so popular that it is readily available at most gro- cery stores. If gochujang hasn’t appeared in your local shop, pop to the nearest Chinatown or Asian grocer, where you will find plenty. If you have the time, making the kimchi mayo a day in advance really gives the flavours a chance to mingle and intensify. BURGERS 1 lb (455 g) medium ground beef ⁄ cup (80 mL) kimchi, well-drained, squeezed and finely chopped ⁄ cup (60 mL) panko bread crumbs 2 tbsp (30 mL) gochujang 3 green onions, ends trimmed and thinly sliced 1 large egg, beaten 2 tsp (10 mL) sesame seeds ⁄ tsp (2 mL) salt KIMCHI MAYONNAISE ⁄ cup (125 mL) mayonnaise ⁄ cup (60 mL) kimchi, well-drained, squeezed and finely chopped 1 green onion, ends trimmed and thinly sliced ⁄ tsp (2 mL) granulated sugar

1 For the cranberry jam, in a small saucepan, combine frozen cranberries, sugar and orange juice, and set over high heat. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Scrape cranberry jam into a bowl and refrigerate, uncovered, until cooled completely, at least 1 hour. Mixture will thicken as it cools. 2 For the burgers, heat oil in a large nonstick frying pan set over medium-high heat. Add celery, red onion and ⁄ tsp (1 mL) salt. Cook, stirring occasionally, until so ened, about 10 minutes. Stir in garlic and cook for 1 minute. Scrape mixture into a bowl and set aside to cool completely, about 20 minutes. 3 Scrape cooled mixture into a large mixing bowl along with turkey, bread crumbs, parsley, egg, Dijon mustard, remaining ⁄ tsp (1 mL) salt and pepper. Gently mix until combined and shape into 4 equal-sized burgers, about ⁄ inch (1 cm) thick (see TIP). 4 Cook burgers over a high grill for 5 to 6 minutes per side, until no longer pink in the centre or until a meat thermometer inserted horizontally into centre of burger registers 165 F (74 C). Arrange brie slices over burgers for the last 30 seconds of cooking to quickly melt. 5 Toast buns on grill, if desired. Smear bot- toms of buns with Dijon mustard, then top each one with spinach, 1 burger, cranberry jam and red onion. Serve immediately.

Turkey, cranberry & brie burgers

These turkey burgers, with fresh herbs, crunchy celery and cranberry jam, may remind you of Thanksgiving dinner, minus all the dishes. Making cranberry jam outside fresh cranberry season is easy, using fruit readily available in the freezer section of your grocery store. You can use the le over cranberries in muffins, loaves or fruit smoothies.

TO ASSEMBLE Aged cheddar cheese slices 4 sesame seed burger buns Romaine lettuce, torn 4 fried eggs Sliced green onions (optional)

CRANBERRY JAM 1 ⁄ cups (375 mL) frozen cranberries ⁄ cup (125 mL) granulated sugar 3 tbsp (45 mL) orange juice

1 For the burgers, in a large bowl, combine ground beef, kimchi, panko, gochujang, green onions, egg, sesame seeds and salt. Gently mix until combined and shape into 4 equal-sized burgers, about ⁄ inch (2 cm) thick (see TIP ). 2 For the kimchi mayonnaise, in a small bowl, combine mayonnaise, kimchi, green onion and sugar (see TIP ).

TURKEY BURGERS 2 tsp (10 mL) olive oil 2 celery stalks, ends trimmed and finely diced, about ⁄ cup (125 mL) ⁄ red onion, finely diced, about ⁄ cup (125 mL)

Serves 4

TIP Burgers can be made up to 1 day in advance, covered with plastic wrap and refrigerated.

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SUMMER 2021 FOOD & DRINK