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Try this on the grill: Cross-cultural burgers and veg

Try one of these delicious, spicy burgers with a heaping side of veggies for your next August barbecue.
Caribbean or Lebanese burgers, and veggies galore; a different-than-usual treat from the grill for a summer meal. Photo: Metro Creative Connection

Who says salads have to be raw? Our grilled pepper and onion salad is an easy side dish that can be cooked alongside your main meal on the grill. Grilling is one of our favourite ways to prepare asparagus, as it takes less than 10 minutes for perfect, tender-crisp spears. In our grilled asparagus with mustard sauce, an airy and summery sauce helps to complete the dish.


2 sweet onions, cut into 8 wedges

1 Tbsp (15 mL) olive oil

6 roasted bell peppers (2 each of orange, red and yellow)

2 Tbsp (25 mL) balsamic vinegar

1 tsp (5 mL) Dijon mustard

1/2 tsp (2 mL) sugar

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) freshly ground pepper

1/4 cup (50 mL) olive oil

1 Tbsp (15 mL) slivered fresh basil

Toss onions with 1 Tbsp (15 mL) oil. Cook onions in a grill wok over medium heat on natural gas barbecue, stirring occasionally, for 10 minutes or until golden brown. Cut roasted peppers into wide strips. Combine peppers and onions in a bowl. To prepare dressing, whisk together vinegar, mustard, sugar, salt and pepper until blended. Gradually whisk in 1/4 cup (50 mL) oil. Stir in basil. Toss peppers and onions with dressing until coated. Serve at room temperature. Serves 8.


1/2 cup (125 mL) whipping cream

1 Tbsp (15 mL) white wine vinegar

1 Tbsp (15 mL) fresh lemon juice

2 tsp (10 mL) Dijon mustard

1/2 tsp (2 mL) salt, divided

2 Tbsp (25 mL) olive oil

1/4 tsp (1 mL) freshly ground pepper

24 asparagus spears, trimmed

To prepare mustard sauce, use medium speed of an electric mixer and beat cream just until soft peaks form. Beat in vinegar, lemon juice, mustard and 1/4 tsp (1 mL) salt just until blended. Cover and refrigerate for up to 2 hours. Combine oil, remaining 1/4 tsp (1 mL) salt and pepper in a heavy plastic bag. Add asparagus and squeeze bag to coat asparagus with oil mixture. Remove asparagus from bag. Grill asparagus over medium heat on natural gas barbecue, turning occasionally, until tender, about 5 - 7 minutes. Serve with mustard sauce. Serves 4 .


Transport yourself to warmer climes with our Caribbean Burgers. Juicy pork patties are seasoned with a “mild” jerk spice—instead of Scotch bonnet peppers, we use red pepper flakes.


1 lb (0.5 kg) lean ground pork

1/4 cup (50 mL) finely chopped onion

1 tsp (5 mL) grated lime peel

1 clove garlic, crushed

1 tsp (5 mL) thyme, crumbled

1/2 tsp (2 mL) allspice

1/2 tsp (2 mL) red pepper flakes

1/4 tsp (1 mL) salt

4 whole wheat kaiser buns

Lettuce leaves and red onion slices

Combine first 8 ingredients (pork through salt). Shape mixture into 4 patties. Grill patties over medium heat on natural gas barbecue until completely cooked. Serve in buns with lettuce and onion slices. Serves 4.

Based on classic Lebanese recipes, our Lebanese Burgers are simple yet flavourful. The kofta-inspired patties are loaded with fresh parsley, red onion, and aromatic spices. The burgers are topped with our Minted Yogurt Sauce, which is our version of kh’yar bi laban, and includes finely diced cucumber, tomato, mint and garlic. Choose a Greek yogurt or Skyr to avoid the mixture from being too runny with the added vegetables.




1 1/2 lb (0.75 kg) lean ground beef

1/2 cup (125 mL) chopped fresh parsley

1/4 cup (50 mL) finely chopped red onion

1 tsp (5 mL) cinnamon

1 tsp (5 mL) cumin

1 tsp (5 mL) paprika

1 tsp (5 mL) salt

1/2 tsp (2 mL) cayenne pepper

3 pita bread, halved

Minted Yogurt Sauce (recipe follows)

Shredded lettuce


Combine first 8 ingredients (beef through cayenne pepper). Shape mixture into 6 oval patties. Grill patties over medium heat on natural gas barbecue until completely cooked. Serve in pita halves with Minted Yogurt Sauce and lettuce. Serves 6.


Minted Yogurt Sauce


3/4 cup (175 mL) diced seeded Roma tomatoes

1/2 cup (125 mL) diced seeded English cucumber

1/2 cup (125 mL) yogurt

2 Tbsp (25 mL) slivered fresh mint

1 clove garlic, finely chopped

1/8 tsp (0.5 mL) salt


Combine all ingredients. Cover and refrigerate for up to 1 hour. Makes about 1 1/2 cups (375 mL).