If we have to stay home on a long weekend…

might as well celebrate with a BBQ feast, right?

Brie Stuffed Pork Burgers With Maple Mustard Glaze 

If you’ve never made burgers using ground pork – you’ve been missing out! Consider this recipe the nudge you need to whip up a juicy burger using ground pork!!   

Maple Dijon Glaze 

¼ cup (60 mL) Canadian maple syrup

1 tbsp (15 mL) grainy Dijon mustard

Stir together maple syrup and mustard.  Set aside.

Burgers

2 lbs.(900 g) ground Ontario pork

¼ cup (60 mL) chopped fresh parsley

2 tbsp (30 mL) chopped fresh rosemary

2 tbsp (30 mL) minced fresh ginger

2 garlic cloves, minced

½ tsp (2 mL) salt 

¼ tsp (1 mL) fresh pepper   

4 thick slices Brie cheese – about 1 oz (30 g) each

Gay Lea Parsley Garlic Butter (*click here for more info) and 4 Brioche Buns

Preheat grill to medium-high. Using your hands mix together burger ingredients. Form into 4 even size patties. Using your thumb, make a well in the middle of each burger. Place one slice of cheese in each burger and press meat back over to cover cheese. For best results: cover and refrigerate burgers for about one hour before grilling. Place burgers on pre-heated, well greased grill. Turn heat down to medium. Grill for about 5 to 7 minutes per side – or until internal temperature reads:160°F (71°C). Remove from grill. Let stand for about 5 minutes. Lightly butter buns, place burgers on buns and brush each burger evenly with maple Dijon glaze. Makes 4 burgers.

Grilled Vegetable and Tahini Pasta Salad

No BBQ is complete without a pasta salad! Click here for recipe. I swapped out the red pepper for 1 lb. (500 g) of grilled Ontario asparagus. And, I’m not a fan of cilantro – so used chopped fresh mint instead. So good!!

DYK: Italpasta is made right here in Canada with 100% Canadian wheat?
Click here for more info.

Mile High Caramel S’mores Bars

Homemade Mile High Caramel S’mores Bars 

No campfire required for these bars!!

Base: 2 cups (500 mL) graham cracker crumbs 

1/4 cup (60 mL) Gay Lea Bakers Gold Unsalted Butter, melted

Preheat oven to 350 F (180 C). Stir together crumbs and butter. Measure out 1/2 cup (125 mL) of mixture and set aside. Press remaining crumb mixture into the bottom of a parchment paper lined 8-inch square baking pan. Bake in center of oven for about 10 minutes, or until edges are slightly golden. Remove from oven and cool completely while making chocolate marshmallow layer.

Chocolate Marshmallow Layer

1 lb. (500 g) dark chocolate, finely chopped (or dark chocolate chips)

1/4 cup (60 mL) Gay Lea Bakers Gold Unsalted Butter

1 tbsp (15 mL) dark corn syrup

3 cups (750 mL) mini marshmallows – divided

Over a double boiler, melt chocolate, butter and corn syrup. Remove from heat (mixture will appear to be thick) and let cool for about 10 minutes. Stir in 2 cups (500 mL) marshmallows. Using the back of a spoon, spread mixture evenly over Graham cracker base. Sprinkle top evenly with remaining 1 cup (250 mL) marshmallows. Chill while preparing caramel.

Caramel Layer

*note: you can use 3/4 cup (175 mL) prepared caramel sauce instead of making your own*

1/2 cup (125 mL) packed brown sugar

1/4 cup (60 mL) Gay Lea Bakers Gold Unsalted Butter

2 tbsp (30 mL) dark corn syrup

1/4 tsp (1 mL) baking soda

Combine brown sugar, butter and corn syrup in a small sauce pot. Cook over medium heat, stirring only once or twice until mixture comes to a gentle boil. Continue to cook for about one minute without stirring. Remove from heat and stir in baking soda. Stir until caramel lightens in colour.

To assemble bars: Drizzle warm caramel evenly over chocolate/marshmallow layer. Sprinkle reserved crumb mixture evenly over caramel and press down lightly with your hand. Refrigerate for at least one hour (or overnight). Remove from refrigerator about 15 minutes before cutting. Cut into 12 bars. Enjoy.

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers IN StudioRogers Daytime OttawaCTV Morning Live OttawaCHCH Morning Live and Breakfast Television sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

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Charmaine’s Kitchen Built By: All About Kitchens 705-646-0347 or visit  www.allaboutkitchens.com