LCBO Food & Drink Summer 2021

LAMB BURGERS 1 small onion, ends trimmed, peeled and sliced in half 1 ⁄ lbs (680 g) ground lamb ⁄ cup (60 mL) quick-cooking oats ⁄ cup (60 mL) finely chopped cilantro 1 garlic clove, finely minced 1 tsp (5 mL) ground cumin 1 tsp (5 mL) sweet paprika 1 tsp (5 mL) ground coriander 1 tsp (5 mL) salt ⁄ tsp (1 mL) freshly ground black pepper

salt. Continue to whirl until fully combined, scraping down sides of bowl as needed. Add cooled vegetables and lentils. Lightly pulse just until combined, about 5 pulses. Mixture should remain rough. 3 Scrape mixture into a large bowl along with bread crumbs. Gently mix until combined and shape into 4 equal-sized burgers, about ⁄ inch (2 cm) thick (see TIP). 4 Cook burgers over a high grill for 5 minutes per side, until grill marks appear and the burgers are heated through. Arrange Gruyère slices over burgers for last 2 minutes of cook- ing to melt. 5 Toast buns on grill, if desired. Smear bot- toms of buns with mayonnaise and yellow mus- tard; top each one with arugula, 1 burger and avocado. Season with salt and fresh pepper. Serve immediately.

Black bean, mushroom & lentil burgers

TO ASSEMBLE 4 whole wheat burger buns Plain Greek yogurt Butter lettuce Tomato, thinly sliced Feta cheese, crumbled Fresh cilantro leaves

These vegetarian burgers stand up on the grill like any of their meaty counterparts. Puréeing the black beans gives the burgers binding power, while keeping the lentils and vegeta- bles chunky provides a wonderful balance of textures. If you have any patties le over, they will pair nicely with a crisp green salad. 1 tbsp (15 mL) olive oil 2 cups (500 mL) thinly sliced shiitake mushrooms, about 100 g ⁄ cup (125 mL) finely diced red bell pepper, about ⁄ pepper ⁄ tsp (2 mL) salt, divided 2 garlic cloves, finely minced 1 can (540 mL) black beans, drained, rinsed and patted dry 1 large egg 1 tsp (5 mL) chili powder 1 tsp (5 mL) smoked paprika ⁄ cup (175 mL) canned lentils, drained, rinsed and patted dry ⁄ cup (175 mL) bread crumbs

1 For the chutney, in a small saucepan, com- bine apricot jam with apple cider vinegar, ginger, mustard seeds, chili flakes and salt, and set over high heat. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, stirring occasionally, until slightly thickened, 10 to 15 minutes. Scrape mixture into a bowl and refrigerate, uncovered, until cooled com- pletely, at least 1 hour. Mixture will thicken as it cools (see TIP ). 2 For the burgers, grate onion on the large holes of a box grater. Transfer to a large bowl along with ground lamb, oats, cilantro, garlic, cumin, paprika, coriander, salt and pepper. Gently mix until combined and shape into 4 equal-sized burgers, about ⁄ inch (1 cm) thick (see TIP ). 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). Keep an eye on the burgers as they grill, the fat in the ground lamb may cause the grill to flare up. 4 Toast buns on grill, if desired. Smear bottoms of buns with yogurt, then top each one with lettuce, 1 burger, apricot chutney, tomato, feta cheese and cilantro leaves. Serve immediately. Serves 4 TIP 1 Apricot chutney 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. TIP 2 Burgers can be made up to 1 day in advance, covered with plastic wrap and refrigerated.

Serves 4

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

TO ASSEMBLE Gruyère cheese, thinly sliced 4 whole wheat burger buns Mayonnaise Yellow mustard Baby arugula Smashed avocado Salt and freshly ground pepper to taste

MOROCCAN LAMB BURGERS These burgers are brought to life with spices and paired with a warming apricot chutney. If you want to forgo making the apricot chut- ney, use your favourite store-bought variety instead. The yogurt and fresh herb toppings provide a pleasing balance of flavours. If you can’t find ground lamb at your local grocery store, call a nearby butcher, as many have it readily available.

1 Heat oil in a large frying pan set over me- dium heat. Add shiitake mushrooms, red bell pepper and ⁄ tsp (1 mL) salt. Cook, stirring o en, until vegetables are tender and lightly golden, 7 to 10 minutes. Add garlic and cook for 1 minute. Scrape mixture into a bowl and set aside to cool completely, about 20 minutes. 2 To a food processor, add black beans. Whirl until mixture is as smooth as possible (some lumps will remain). Add egg, chili powder, smoked paprika and remaining ⁄ tsp (1 mL)

APRICOT CHUTNEY ⁄ cup (175 mL) apricot jam

2 tbsp (30 mL) apple cider vinegar 1 tsp (5 mL) finely grated ginger ⁄ tsp (2 mL) mustard seeds ⁄ tsp (1 mL) chili flakes ⁄ tsp (1 mL) salt

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SUMMER 2021 FOOD & DRINK