ADD PIZZAZZ TO BBQ FAVES
Give burgers and dogs some oomph
ATCO BLUE FLAME KITCHEN
Summers are short, so many people like to spend as much time outside as possible during the warmest days of the year.
You can extend your time in the outdoors with these meal ideas for the grill.
Hot dogs are popular for folks of all ages. Get a little fancy with our version, served with a mustard sauce. Juicy, grilled pork sausages take the place of wieners. They are topped with a creamy mustard sauce made with yogurt and Dijon, as well as sweet, sautéed onions scented with thyme.
Our sweet and sticky barbecue sauce goes with a variety of grilled meats, including burgers, ribs and wings. This recipe freezes well, so you can always have some on hand for a little taste of summer.
Based on classic Lebanese recipes, our burgers are simple yet flavourful. The kofta-inspired patties are loaded with fresh parsley, red onion and aromatic spices.
The burgers are topped with a 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 being too runny with the added vegetables.
SAUSAGE DOGS WITH MUSTARD SAUCE
1/4 cup (60 ml) plain yogurt
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) oil
4 cups (1 L) sliced onions 1/4 tsp (1 ml) thyme, crumbled
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) freshly ground pepper
1 lb (454 g) pork sausages 8 hot dog buns
1. To prepare mustard sauce, combine yogurt and mustard. Cover and refrigerate until serving.
2. Heat oil in a frying pan over medium-low heat.
Add onions, thyme, salt and pepper. Cook until golden brown, about 20-25 minutes; keep warm.
3. Grill sausages over low heat on natural gas barbecue, turning occasionally, for 10-12 minutes or until completely cooked.
4. Spoon onions into buns. Place 1-2 sausages in each bun. Drizzle with mustard sauce.