LCBO Food & Drink Summer 2026

PATTIES 11/2 lbs (680 g) ground pork (not lean) 1 clove garlic, grated on rasp 1 tbsp (15 mL) finely chopped sage 1 tsp (5 mL) finely chopped rosemary 1 tsp (5 mL) finely grated lemon zest 2 tsp (10 mL) fennel seed, roughly ground 3/4 tsp (4 mL) fine sea salt 1/2 tsp (2 mL) coarsely ground pepper

9. Smear bun bottoms generously with tahini cream, add a layer of pickled beets then patties when they’re ready. Smear tops with zhug, cover burgers and serve immediately.

2. For the slaw, whisk honey, lemon juice and olive oil in a medium mixing bowl until honey is dissolved. Add kohlrabi, parsley, salt and pepper. Mix until combined. Transfer to an airtight container. Refrigerate at least 1 hour and up to 1 day. 3. For the patties, cut cod into 1-inch (2.5-cm) chunks. Place in a food processor. Pulse until roughly chopped and clumping together— it will only take seconds. In a mixing bowl, combine cod, egg, panko, chives and salt. Mix thoroughly. With well-oiled hands, divide into five even balls. Form balls into patties to fit buns. Transfer to an airtight container. Refrigerate at least 2 hours and up to 1 day. 4. When ready to serve, heat 1 tbsp (15 mL) oil in each of two large, nonstick frying pans over medium-high heat. When hot, swirl 1 tbsp (15 mL) butter into each pan and divide patties between pans. Cook until just cooked through, 3 to 4 minutes per side. (Be gentle flipping patties and don’t worry if they crack.) Squeeze a little lemon juice over each patty. 5. Smear bun bottoms generously with hummus, top with some slaw then with patties when they’re ready. Place some potato chips overtop, breaking them if they’re large, then cover burgers with bun tops and serve immediately. PORCHETTA BURGERS WITH CRISPY COPPA, RAPINI & GIARDINIERA We’ve taken the flavours of a porchetta roast and infused them into juicy pork patties. Rapini brings its verdant bitterness, giardiniera balances it with its sour heat, and crispy baked coppa (cured pork shoulder, widely available under the Marcangelo brand) gives it a delicate crunch. Made from pickled vegetables and olives, our Chicago-style giardiniera is also excellent on hot dogs and hot beef sandwiches. RAPINI 1 bunch rapini, trimmed 2 tsp (10 mL) extra virgin olive oil Salt and freshly ground pepper to taste GIARDINIERA 1 cup (250 mL) pickled mixed vegetables (mild or spicy) such as Unico, drained, cut into 1/3-inch (8-mm) pieces 1/4 cup (60 mL) small pimento olives, sliced 1/4 tsp (1 mL) dried oregano 2 tbsp (30 mL) extra virgin olive oil Serves 5

Serves 6

COD BURGERS WITH GREEN PEA HUMMUS, KOHLRABI SLAW & POTATO CHIPS Like fish and chips on a bun, this burger features a delicate cod patty with a simple purée of peas, tangy kohlrabi slaw and crunchy potato chips. If you can’t find cod or it’s out of your price range, this recipe would be equally delicious with salmon. Similar to broccoli stems, kohlrabi have a thick, fibrous peel that needs to be removed at least a few millimetres down with a paring knife.

TO ASSEMBLE 12 thin slices coppa di Parma 4 soft hamburger buns, split

1. For the rapini, bring a large pot of salted water to a boil. Add half of rapini. Cook, stirring occasionally, until tender, about 21/2 minutes. Transfer with a spider to a large bowl of ice water. Cool then drain in a colander. Repeat with remaining rapini. Transfer drained rapini to a baking sheet lined with two layers of paper towel. Dry then cut in half crosswise. Place in a large mixing bowl. Add oil, salt and pepper, then mix until combined. Transfer to an airtight container. Refrigerate up to 2 days. 2. For the giardiniera, place all ingredients in a mixing bowl. Stir until well combined. Transfer to an airtight container. Refrigerate up to 2 weeks. 3. For the patties, combine all ingredients in a mixing bowl. Mix with hands until seasonings are evenly distributed. Divide into four even balls. Form into patties slightly larger than buns. Trans fer to an airtight container. Refrigerate up to 1 day.

GREEN PEA HUMMUS 2 cups (250 mL) frozen green peas, thawed

3 tbsp (45 mL) extra virgin olive oil 1 tbsp (15 mL) fresh lemon juice 1 tbsp (15 mL) cold water 1/4 tsp (1 mL) finely grated garlic Salt to taste

KOHLRABI SLAW 1/2 tsp (2 mL) honey

1 tbsp (15 mL) fresh lemon juice 2 tbsp (30 mL) extra virgin olive oil 2 cups (500 mL) julienned kohlrabi 2 tbsp (30 mL) chopped flat-leaf parsley Salt and freshly ground pepper to taste PATTIES 11/3 lbs (605 g) skinless cod filet 1 large egg, lightly beaten 1/4 cup (60 mL) panko bread crumbs 1/4 cup (60 mL) finely sliced chives 1/2 tsp (2 mL) fine sea salt Canola oil for forming TO ASSEMBLE 2 tbsp (30 mL) canola oil, divided 2 tbsp (30 mL) unsalted butter, divided 1/2 lemon, seeds poked out 5 soft hamburger buns, split Plain potato chips, preferably Miss Vickie’s 1. For the hummus, place ingredients in a food processor. Run machine, stopping to scrape down bowl as needed, until smoothish, about 1 minute. Transfer to an airtight container. Refrigerate up to 1 day. Bring to room tempera ture before serving.

4. Up to 2 hours before serving, preheat oven to 400°F (204°C).

5. Place coppa, without overlapping, on a parchment-lined baking sheet. Bake until crisp, about 10 minutes. Remove from oven and carefully transfer to paper towel to drain.

6. Bring rapini and giardiniera to room tem perature then preheat grill to medium-high.

7. Clean and oil grate. Grill patties until cooked through—an instant-read thermometer inserted in centres should read 160°F (71°C)— 5 to 6 minutes per side. 8. When patties are close, grill cut sides of buns until lightly toasted if desired, about 30 seconds. Spread bottoms with giardiniera then top with some rapini and patties, saving rest of giardiniera and rapini for another use. Top with coppa crisps, cover with bun tops and serve immediately. Serves 4

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SUMMER 2026 ————————