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You Will Need
Bake the potatoes: Wash and rinse all produce. Turn on the oven (for patatoes)* AND the BBQ (for burger patties)** to 430F. Line a baking sheet with a non-stick sheet or parchment paper. Wash the potatoes and cut in 2 cm (1 inch) dices. Drizzle with oil (1/2 tsp, 1 tsp, 1 1/2 tsp), salt (1/8 tsp, 1/4 tsp, 1/2 tsp), and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Combine to ensure even coating and place in an even layer to ensure the potatoes cook evenly. Bake in the oven about 20 minutes or until the potatoes are fully cooked and start to become golden. Keep the oven on to heat the buns.
*Note: If you have a vegetable basket you can cook your potatoes on the BBQ instead of the oven. Cook the potatoes about 20 minutes, turning mid way through cooking.
**Note: You can also cook the patties in a lightly oiled pan on medium heat – about 6-7 minutes per side.
Make and cook the patties: While the fries are baking, finely cut the onion in about ½ dices. Rinse the cannellini beans. In a large pan, add oil (1/2 tsp, 1 tsp, 1 1/2 tsp), onion. Cook on medium heat for about 5 minutes, until the onion is tender. Remove the pan from the heat.
In a medium bowl, add the drained pinto beans. Mash them with a fork or a potato masher until they are mashed. To the bowl with the mashed cannellini beans, add the cooked onion, chickpea flour and spice, salt (1/4 tsp, 1/2 tsp, 3/4 tsp) and pepper (1 pinch, 1/8 tsp, 1/2 tsp). Make 2 or 4 or 6 patties with the mixture. Rinse and dry the pan. Place the pan on medium heat and add oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Place the patties in the pan and bake on medium heat about 6-7 minutes per side.
Heat the buns: Cut the buns in 2 and place them on a baking sheet, cut side down. Heat the buns in the oven for about 1-2 minutes.
Finish the potatoe salad: In a small bowl, add the tapenade and water (1 to 1 1/2 tbsp, 1 1/2 to 2 tbsp, 2 to 3 1/3 tbsp) and combine to give the tapenade the consistency of a creamy dressing. Start by adding the smaller amount of water and combine. If you would like a lighter consistency add more water in small increment.
Cut the dill in about 1cm pieces. In a medium bowl add half the tapenade, dill and roasted potato. Combine.
Assemble & serve: Garnish each burger with some tapenade, a burger patty, and mixed greens. Serve with a side of potato salad.
*tapenade: Mayonaise, French style mustard, dill pickles, vinegar, garlic, spices, salt & pepper.
*Vegan tapenade: Cashew, coconut mylk, French style mustard, dill pickles, vinegar, garlic, spices, salt & pepper.
Recommended Wine Pairing
PELEE ISLAND GEWURZTRAMINER
Pale straw/yellow colour; floral, ripe peach, honey and lychee fruit aromas; off-dry, light to medium bodied, softly structured with balanced acidity, flavours of honeysuckle, rose water, pear, citrus and lychee; hints of spice on the finish.
Price (SLGA): $12.99
FOLONARI VALPOLICELLA DOC
Ruby red colour; light cherry and spice aromas; light bodied with soft berry flavours.
Price (SLGA): $14.84
Dill is high in calcium, vitamin A, and vitamin C. Dill also contains monoterpens, compounds which help the body naturally detoxify.
Cooking with Kids
Cooking for kids?
Go easy on the dill as kids may not like it’s flavour.
Making this recipe with kids?
Ask the child to help by completing step 6:
- Assemble & Serve
Note: We cannot guarantee any dish is allergen free.