A quick change in the weather brings BBQ season

One time while vacationing in Florida, I met a local who was born and raised there and they couldn’t believe that we can both ice fish and swim in the same lakes (depending on weather, of course)!

In that vein, we're just brushing snow off of our windshields a couple of weeks ago but are now in dire need of sunscreen.

Along with the chance of severe sun stroke comes the desire to be outdoors. Despite our isolating conditions, it’s certainly safe to be in our own backyards and gathered around a hot grill, even if that does make it even hotter outside than it already is.

One of our favourite barbecue-ables is, of course, the burger, which doesn’t necessarily contain ham but is actually named after some German soldiers from Hamburg.

Despite the name, we still think of it as being a national American and Canadian dish.

The premise of a burger, meatball or meat loaf is the same: ground meat well seasoned and bound together to hold a specific shape after cooking.

Historically the Chinese actually made a meatball of minced pork, spices, soy sauce and bound with an egg as early as the Qin Dynasty, around 200 BC

Burgers 35 years ago were very much associated with fast food restaurants, which of course they still are, but have also become a gourmet item using different types of meats, seasoning, sauces and garnished to make them fancier.

The premise of this burger is to keep the meat seasoning flavourful but simple, because there’s so much more going on. It’s important for the meat to chill well before cooking and oil the outside lightly before placing on grill so it doesn’t plummet through the slats into the burning embers below.

Brie Stuffed Burger with Roast Tomato Relish

2 lb ground beef

1 Tbsp. Montreal steak spice

1 wheel brie

1 pkg. prosciutto

1 baguette

6 Roma tomatoes

1 Tbsp. olive oil

1/2 red onion, diced

1 garlic clove, minced

1/2 cup red wine

2 Tbsp. capers

2 Tbsp. black olives, rough chopped

2 Tbsp. chopped parsley

1 Tbsp. sugar

1 Tbsp. red wine vinegar

1 tub greens

1. Season meat and form into patties.

2. Cut brie into small squares and push one inside each burger and close up.

3. Wrap each burger with slice of prosciutto. Allow to chill well to firm up. Fry or grill until cooked through.

4. Meanwhile core and half tomatoes, toss in oil and roast until softened in 400 F oven.

5. Sauté onions and garlic, add red wine and reduce. 6. Add in tomatoes, capers and olives and cook until well broken down.

7. Pulse with food processor or blender.

8. Serve burger open face on toasted baguette and top with tomato relish.

Chef Bruce Duff is the operator of “Chef Duff at RiverSong” Banquet hall, Café and Culinary Centre just outside of St. Jacobs, which hosts private events, banquets, team building and cooking classes. Currently, he’s offering takeout meals for pickup Thursday-Saturday, 11 a.m. to 4 p.m. by calling 519-5001715 or emailing info@chefduff.ca.