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There\u2019s no better way to combine food with friends and family than a summer barbecue. The simple recipe is: good weather, good company and good food.<\/p>\n
Barbecues often have a reputation for being basic, no-frills cooking\u2014but, in truth, they provide ample scope for culinary invention. Even traditional favourites like the cheeseburger or hot dog can be reinvigorated or given an innovative spin by adding fresh, summer ingredients and combining with a well-matched Canadian cheese. And a homemade sauce or dressing not only provides a healthy alternative to standard ketchup or mayo, it can also help bring out the flavours of the meat, fish or grilled vegetables of your choice.<\/p>\n
This recipe is a Mediterranean-inspired<\/a> take on the traditional burger in a bun. Beef makes way for pork, and wholesome slices of Canadian Feta cheese add texture and tang to complement a refreshing garnish finished with mint and lemon. The ideal match for these Mediterranean flavours is a light red wine, such as a Gamay. Beaujolais, for example, is a fruity, light-bodied Gamay that can be served slightly chilled and will superbly complement the full flavours of this recipe.<\/p>\n FETA PITA<\/p>\n \u2022\u00a0\u00a0 \u00a0Prep. time 20 min. WHAT YOU NEED<\/p>\n 1 1\/3 lb (600 g) lean ground pork 4 to 6 thick, small pita breads<\/p>\n Garnish:<\/p>\n 4 oz (120 g) Canadian Feta, sliced INSTRUCTIONS<\/p>\n Preheat barbeque to medium-high or the oven to 425\u00b0F (210\u00b0C). Less meat, more cheese<\/p>\n Other ideas for a barbecue with a difference include Papillotes of Herbed Fish with Gouda<\/a>, a delicious recipe for barbecued salmon or white fish generously topped with fresh herbs and melted Canadian Gouda. Serve with a Sauvignon Blanc or Muscadet.<\/p>\n Alternatively, why not make cheese the centrepiece of your barbecue with our recipe for Grilled Creamy Brie, Fresh Tomato and Red Onion Focaccia<\/a>? This refreshing summer dish makes a change from the barbecue staple of meat\u2014and provides an excellent option for vegetarians. It pairs well with a dry Ros\u00e9 de Provence or an oaked Chardonnay.<\/p>\n
\n\u2022\u00a0\u00a0 \u00a0Cooking time 15 min.
\n\u2022\u00a0\u00a0 \u00a0Yields 4 to 6 servings<\/p>\n
\n1 clove garlic, chopped
\n1\/4 cup (60 ml) chopped onion
\n1 tsp (5 ml) paprika
\n1 tsp (5 ml) ground coriander seeds
\n1\/2 tsp (2 ml) ground cinnamon
\n2 tbsp (30 ml) chopped fresh parsley
\n1 egg
\n1\/2 cup (125 ml) breadcrumbs
\nSalt and freshly ground pepper to taste<\/p>\n
\n1\/2 cup (125 ml) sliced cherry tomatoes
\n12 thin cucumber slices
\n2 tbsp (30 ml) freshly chopped mint
\n2 tsp (10 ml) lemon zest<\/p>\n
\nPlace all ingredients, except pita breads and garnish, in a mixing bowl.
\nSeason to taste and combine.
\nDivide preparation into four to six parts and shape into patties.
\nPlace patties on grill or on parchment-covered baking sheet on centre rack of oven. Cook burgers 12 to 15 minutes turning them over only once.
\nHeat pita breads. Garnish and serve.<\/p>\n