Great Grillin’ Recipes

Portabello Turkey Burgers

Portabello Turkey Burgers

  • 1 lb ground Turkey
  • 1 large beaten egg
  • 1 small onion finely chopped
  • 1 cup finely chopped Portobello mushrooms
  • 1 Tbsp finely chopped parsley or cilantro
    Sea salt and freshly ground pepper to taste

Mix all ingredients together in a large bowl, form into patties, refrigerate for at least 10 minutes.

Tasty Gluten Free Burger buns are available at both Turtledoves in Burlington and Ya’d Never Know in Dundas – we recommend you call ahead before you head over.

Balsamic Glazed Grilled Sweet Onions


Fabulous side to BBQ meat, on a summer salad platter with sliced tomatoes or on a gluten free bun with a grilled portobello mushroom, topped with some crumbled goat feta. YUM!

2 lbs sweet onions (like Vidalia, Maui, Walla Walla or Texas Sweet)

1 cup balsamic vinegar

1Tbsp chopped fresh thyme leaves

½ tsp crushed pink peppercorns (optional)

½ tsp sea salt or to taste

Peel and trim mushrooms and slice into ½ inch thick slices. Insert a toothpick horizontally half way (to prevent them from falling apart).

Prepare a medium-low grill, wipe the clean grill with olive oil.

Grill onions, covered, turning every 10 minutes until very soft and browned on the outside, approx 35 minutes.

Stack the onions on a large sheet of foil and wrap loosely. Set aside while you make the glaze

Pour the balsamic vinegar into a small saucepan and add thyme leaves, pink peppercorns and salt. Boil, uncovered over medium/high heat until the vinegar has reduced to about ¼ cup and has a syrupy texture – about 8-10 minutes. Let cool briefly .

Transfer the onions to a dish. Remove toothpicks, and any charred layers. If the glaze has thickened, reheat it gently until pourable. Pour the glaze over the onions and brush to distribute evenly. Serve warm or at room temperature.

Note: you can grill the onions and make the glaze several hours ahead but wait to glaze the onions until just before serving.

Spicy coleslaw – as a side or a burger topping!

Spicy coleslaw – as a side or a burger topping!

2 cups (4oz) coleslaw mix (shredded carrots and white and/or red cabbage)
2 Tbsp Organic Mayo – or one Tbsp mayo and 1 tbsp avocado oil – or 2 tbsp mashed ripe avocado

1 Tbsp seeded, minced Jalepeno peppers

Tbsp finely chop
ped parsley or cilantro

2 tsp lime juice

Sea salt and ground pepper to taste

Combine ingredients in a large bowl and mix thoroughly – on the side or right on top!