Makes 8 burgers.
This makes a big batch of burgers—great for stocking the freezer! Or make a half batch if cooking for a smaller crowd, and use up the leftover berry barbecue sauce for all your grilled favourites, even pizza.
Tip: Freeze leftover 1/2 cup (125 mL) berry barbecue sauce. Mix with cream cheese for a sandwich spread or mayo for a burger condiment.
For sauce, whirl all ingredients in food processor until smooth. Scrape into large, wide frying pan. Cook, stirring often, over medium-low heat until sauce is thick and reduced to about 2 cups (500 mL). This will take between 20 to 25 minutes. Reduce heat to low toward end of cooking.
For burgers, blend turkey with 1 cup (250 mL) cooled sauce, oats, and cilantro. For best results, refrigerate mixture for at least 3 hours or overnight. Divide into 8 equal portions, then form each into a patty, about 3/4 in (2 cm) thick. Mixture is moist, but the oats help keep it together for cooking.
Stir 1/2 cup (125 mL) sauce with mayonnaise and set aside. Pan-fry burgers over medium-high heat until cooked through, 4 to 5 minutes per side, or until internal temperature measures 165 F (75 C). Serve in toasted buns, topped with mayo mixture, extra berry sauce, baby spinach, and avocado slices.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.