Treats and classics hot off the barbecue

Summer is officially here! Kick off the new season with these new takes on barbecue classics

These chicken burgers with mango mayonnaise are full of tropical flavours. The moist chicken patties are seasoned with ketchup, lemon peel, cumin, cinnamon, and dotted with raisins for a touch of sweetness. The burgers are complemented with mango mayonnaise, which features fresh mango and lime.

For dessert, grilled banana splits are a definite crowdpleaser. Grilling the bananas allows the natural sugars of the banana to caramelize, creating a special treat. The bananas are served with vanilla ice cream, fresh strawberries, and topped with chocolatey peanut butter ganache.

CHICKEN BURGERS WITH MANGO MAYONNAISE

1 lb (0.5 kg) ground chicken

1 cup (250 ml) fresh bread crumbs

1/2 cup (125 ml) finely chopped onion

1/3 cup (75 ml) ketchup

1/4 cup (50 ml) chopped raisins 1 tsp (5 ml) grated lemon peel

3/4 tsp (3 ml) cumin

1/4 tsp (1 ml) cinnamon

1/4 tsp (1 ml) salt

1/4 tsp (1 ml) freshly ground pepper

1 clove garlic, crushed

4 hamburger buns

4 lettuce leaves

Mango slices

Mango mayonnaise (recipe follows)

Combine the first 11 ingredients (chicken through garlic). Shape mixture into four patties. Grill patties over medium heat on a barbecue until completely cooked. Serve in buns with lettuce, mango and mango mayonnaise. Serves four.

MANGO MAYONNAISE

1/2 cup (125 ml) finely chopped peeled mango

1/3 cup (75 ml) mayonnaise

2 tsp (10 ml) fresh lime juice

1/4 tsp (1 ml) grated lime peel In a small bowl, combine mango, mayonnaise, lime juice and lime peel until blended. Cover and refrigerate until serving. Makes 2/3 cup (150 ml).

GRILLED BANANA SPLITS

4 unpeeled bananas

4 tsp canola oil

1 cup sliced strawberries Vanilla ice cream

Peanut butter ganache (recipe follows) Preheat barbecue on high heat for 10 to 15 minutes. Cut each banana in half lengthwise. Do not remove the peel. Brush cut side of each banana half with 1/2 tsp oil. Grill banana halves, cut side down, until warmed and grill-marked, about two to three minutes. Remove from heat. When cool enough to handle, remove and discard peels from banana halves. To serve, place two banana halves, 1/4 cup strawberries and ice cream into each of four bowls. Top each serving with peanut butter ganache. Serves four.

PEANUT BUTTER GANACHE

2 cups semi-sweet chocolate chips

1 cup whipping cream

1/2 cup smooth peanut butter

1 tsp vanilla Combine all ingredients in a medium stainless steel bowl. Set bowl over a saucepan of simmering water. Do not allow water to touch the bowl. Cook, stirring frequently until chocolate chips are melted and the mixture is smooth. Serve warm with ice cream. May be refrigerated for up to three days or frozen for up to one month. Reheat over low heat. Makes about 2 1/2 cups.

ATCO BLUE FLAME KITCHEN Try making these grilled banana splits for a tasty summer treat.