Terrific burgers
With our back-to-basics approach, you can cook up burgers with sass; grill chicken, chops and fish in no time; and slow-sizzle a leg of lamb, loin of pork, whole chicken or even a pot roast for incredible flavour. And the best part is you get to cook dinner outside and thumb your nose at the stove.
TIPS
• These recipes all make six burgers; for hefty quarter-pounders, divide into four portions and cook slightly longer. To be safe, always cook burgers until no longer pink inside.
• Buttered buns? No way. Try some of the specialty mustards like Dijon or Russian-style. Or spread buns with light mayonnaise, herbed cream cheese or trendy tapenade, guacamole or pesto.
• Bring out your favourite pickles and relishes. Trade in the usual relish and mustard for corn or zucchini relish, breadand-butter pickles, pickled sliced sweet and hot peppers, chutney, salsa or Oriental sauces.
• Instead of chopping onions, grate them for a moist burger that holds together better on the grill. One small onion yields about 1/4 cup (50 mL) grated.
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