A hambuger platter is a great way to feed a crowd at summer barbecues. Along with the actual burgers and the condiments listed below, include extras such as sliced cheddar, comte or gorgonzola, tomato slices, pickles and Dijon mustard on your burger platter.

 

GRILLED ONIONS

Grill onions along with your burgers for a succulent, flavourful topping.

Ingredients

• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped rosemary
• 3 Vidalia onions, peeled and cut into 1-inch thick rounds
• Salt and freshly ground pepper

Preheat grill to medium-high. Combine olive oil, vinegar and rosemary and brush over onion slices. Season with salt and pepper.

 

Grill onions for 6 to 7 minutes per side or until tender and golden brown. Remove from grill and serve warm or cool. Serves 6.

 

GRILLED MUSHROOMS

The easiest mushrooms to grill are Portobellos. If you want to use smaller mushrooms like cremini, which are really just small Portobellos, it's easier to cook them in a baking dish on the grill so they don't fall through the grates. Season whole mushrooms with the same flavourings as the Portobellos. Toss into a pan or skillet on the grill or wrap in foil and grill for about 4 minutes a side.

Ingredients

• 4 Portobello mushrooms
• 1 tablespoon thyme, tarragon or rosemary
• ¼ cup olive oil
• 1 tablespoon soy sauce
• Salt and freshly ground pepper

 

Preheat grill to medium high. Remove stems from Portobellos and slice off black gills (doing so makes them look prettier and the mushrooms will absorb less oil). Combine herbs, oil, soy sauce and salt and pepper and brush over mushrooms. Grill about 4 minutes a side or until juicy. Slice thinly to serve with burgers. Serves 4.

 

TOMATO AND OLIVE RELISH

Include this relish for those who like an Italian flavour.

Ingredients

• 1 cup chopped cherry tomatoes
• ½ cup chopped black olives
• 1 teaspoon chopped garlic
• 1 tablespoon chopped fresh basil
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• ½ teaspoon chilli flakes
• Salt and freshly ground pepper

 

Combine tomatoes, olives, garlic and basil in a food processor and process until chunky (or chop together by hand). Stir in olive oil, balsamic vinegar and chilli flakes and season with salt to taste. Makes about 1 cup.

 

FISH PLATTER: GRILLEDPICKEREL

Serve lemon slices, tartare sauce, hot sauce, a pesto such as the one below and a large green salad with your fish. Leave the skin on when grilling pickerel to keep it nicely intact.

 

4 pickerel fillets, about 8 ounces (250 grams), skin on

Salt and freshly ground pepper

2 tablespoons olive oil

 

Preheat grill to medium high. Season pickerel with salt and pepper and brush with oil. Lay fish over hot grill, flesh side down, and grill for 2 minutes. Turn over and grill another 3 minutes or until white juices just begin to rise. Remove from grill with a wide spatula. Serves 4.

 

PUMPKIN SEED PESTO

Serve this pesto on your fish platter as an alternative to tartare sauce.

 

3/4 cup chopped dill

½ cup chopped parsley

¼ cup pumpkin seeds, toasted

1 teaspoon chopped garlic

1½ teaspoons lemon juice

½ cup olive oil

¼ cup grated Parmesan

Salt and freshly ground pepper

 

Combine dill, parsley, pumpkin seeds and garlic in a food processor and chop coarsely. Add lemon juice, olive oil and cheese and process until incorporated, making sure that pesto has texture. Season with salt and pepper to taste. Serves 4.