Caribbean Pork Burgers with Mango Salsa

Vera Byquist of Winnipeg has been making these burgers for years. She loves them because they're hot and spicy. We agree, but if you prefer a milder taste, reduce or omit the hot pepper flakes in the patties.

Cornmeal-Crusted Salmon Sandwiches With Pepper Mayonnaise

Tail portions of salmon are perfect for this recipe, because they are wide and about equal thickness throughout. If using thicker centre-cut fillets, slice in half crosswise to make eight pieces and have two per sandwich. You may need a bit more cornmeal for this.

Not-So-Sloppy Joes

This tidy version of a sloppy joe is perfect for small hands. Serve the extra sauce on the side for dipping. Kids with bigger appetites will want to eat two!

Arugula Shrimp Salad

French Toast Mug

Want your French toast express-style? Skip the frying pan for this decadent, sweet treat that's ready in less than 10 minutes. With the addition of a few pantry staples (see variations, below), you can make this basic version extra sweet or salty.

Steak Sandwich

Take your cutting board and fixings on a tray to the grill to make this pub-style sandwich. Serve with Caesar salad.

Sweet, Sour and Sultry Turkey Burgers

Ground turkey is a lean alternative to beef. Keep the burgers moist and flavourful with this simple sweet-and-sour barbecue sauce.

The Living Room Restaurant's Alberta Beef Burger

This burger from The Living Room Restaurant in Calgary makes the best-dressed burger list in Alberta, according to John Gilchrist, a restaurant critic for CBC Radio. Andrew Keen, executive chef and co-owner of the restaurant, swears by extra-lean Alberta-raised Galloway beef, but these patties are tasty with any ground beef. Unusual additions, such as miso, capers and sweet gherkins, give the burgers a complex, full flavour.

Baked Trout Burgers with Tartar Sauce Coleslaw

Shrimp Sliders With Wasabi-Lime Mayo

These tiny sandwiches may sound fussy, but they come together very quickly if you use a food processor. When pressing the patties to flatten, wet your hands to avoid a sticky mess. Cover and keep the finished patties warm while the other batches cook.