One of the singular delights of the onset of Canada’s warm weather is devouring a juicy, succulent burger straight off the grill. But what can truly shoot a summer staple straight off the charts is the deliciousness of the toppings. This year, forgo the standard ketchup, mustard and pickles from a jar and savour some homegrown condiments that offer a world of fresh flavour. We guarantee these toppings are so good you’ll even be tempted to skip the beef.
Roasted pepper tapenade
Makes 2 cups
- 2 red peppers
- ½ cup finely chopped kalamata olives
- ½ cup finely chopped pimento-stuffed green olives
- 1 clove garlic, minced
- ¼ cup finely diced sweet onion
- 2 tbsp extra-virgin olive oil
- ¼ cup capers
- ½ cup finely chopped fresh parsley
To roast peppers, slice off the tops, remove the seeds and place cut side down on a parchment paper-lined baking sheet. Roast at 375ºF for 35 to 40 minutes until blistered and soft.
Place the peppers in a bowl and cover for 5 minutes to help steam the skins for easy removal. Peel away the skins and discard. Finely dice the roasted peppers and place in a bowl.
Add all the remaining ingredients to the bowl, mixing well to combine.
Serve on grilled chicken or turkey burgers with provolone cheese, thin slices of ripe tomato and arugula on rosemary focaccia.