BLACK BEAN VEGGIE BURGERS ¼ cup (60 ml) vegetable oil, plus more for oiling grill 4 button mushrooms, washed and finely chopped 1 medium yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tsp (10 ml) seasoning salt 1 bay leaf 3 tbsp (45 ml) ketchup, divided 3 tsp (15 ml) Worcestershire sauce, divided 2 × 14 oz (398 ml) cans black beans, drained and rinsed ½ cup (125 ml) bread crumbs 2 eggs 8 pickles, divided ½ cup (125 ml) mayonnaise 1 tbsp (15 ml) yellow mustard ¼ tsp (1 ml) garlic powder ¼ tsp (1 ml) paprika 6 slices cheddar 6 hamburger buns, sliced in half 2 medium tomatoes, sliced ½ white onion, medium diced 6 leaves green leaf lettuce 1 In a medium frying pan over medium heat, heat vegetable oil. Add mushrooms, yellow onions, garlic, seasoning salt and bay leaf. Sauté, stirring frequently, until soft and lightly caramelized, 8 to 10 minutes. Add 2 tbsp (30 ml) ketchup and 2 tsp (10 ml) Worcestershire sauce. Remove and discard bay leaf and let cool to room temperature. 2 In a medium mixing bowl, roughly mash black beans. Add onion mixture, bread crumbs and eggs. Mix until combined. Cover and chill in refrigerator for 1 hour. 3 In a food processor, roughly chop 1 pickle. Add remaining 1 tbsp (15 ml) ketchup and 1 tsp (5 ml) Worcestershire sauce, mayonnaise, yellow mustard, garlic powder and paprika. Process until thoroughly mixed. Set sauce aside. 4 Preheat barbecue grill to medium-high and oil with vegetable oil. 5 To form burger patties, roll ½ cup (125 ml) bean mixture into a ball, then flatten into a patty. Repeat with remaining mix. Cook patties for 6 to 8 minutes on each side. Do not move burgers around while cooking or they will fall apart. Flip burgers only when they release easily from grill. If using cheese, place it on each patty after flipped. 6 Grill cut side of each burger bun until golden brown and toasted, about 2 minutes. 7 Slice remaining pickles. Assemble burgers with burger sauce and toppings (pickles, tomatoes, onions, lettuce). Serves 6 PAIRS WITH LOS SIETE MISTERIOS DOBA‑YEJ MEZCAL Mexico $74.99 528836
1 tsp (5 ml) freshly ground black pepper 4 to 6 hamburger buns, sliced in half 1 Preheat barbecue grill to high. Rub oil on pork shoulder. Grill pork for 5 minutes on each side, just to give it a charred flavour. Set aside. 2 Preheat oven to 275 F (135 C). 3 In a small bowl, mix 2 tbsp (30 ml) salt, sugar, garlic powder, onion powder, paprika, dry mustard and cayenne pepper. Place pork in an ovenproof baking dish and sprinkle with salt and sugar mixture. Cover tightly with foil and bake for 3½ to 4 hours, until pork can shred easily with a fork. Remove from oven and let cool to room temperature. Skim off and discard any excess fat from cooking liquid. Using 2 forks, roughly shred pork, keeping it chunky. Cover and let sit overnight in refrigerator to let flavours meld. 4 When ready to serve, preheat barbecue grill to medium. 5 In a frying pan over medium heat, heat pork with barbecue sauce. Taste and adjust seasoning. 6 In a medium mixing bowl, mix cabbage, carrot, onions, remaining 1 tsp (5 ml) salt, vinegar, olive oil, mustard, Worcestershire sauce and black pepper. Set aside. 7 Toast cut side of buns on preheated barbecue. Place desired amount of pulled pork on each bottom bun. Top with slaw and close with top buns. Serves 4 to 6 PAIRS WITH LAPHROAIG 10-YEAR‑OLD ISLAY SINGLE MALT SCOTCH WHISKY United Kingdom $84.99 135210
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