Fresh & Easy Ways to BBQ This Summer

Give burger night a fresh summer twist with a donair burger. Start by whisking together a quick homemade donair sauce in a bowl with 1 can of sweetened condensed milk, ⅓ cup white vinegar, 1 tsp garlic powder, and a pinch of salt, then set it aside to let the flavours mingle. Next, grill 8 Compliments Chicken Smashed Burgers according to the package directions until they reach an internal temperature of 74°C (165°F). To build, place two burger patties on each of the 4 Compliments Hamburger Buns, then pile on white onion, tomato, lettuce, and a generous drizzle of that creamy donair sauce. It's a messy-in-the-best-way BBQ burger that brings mouthwatering flavour to sunny backyard get-togethers.

Looking for a trendy, veggie-forward option to serve on the patio? These grilled cabbage steaks are sure to be a crowd favourite. You’ll need to remove the tough outer leaves from a cabbage to start, then slice it into 1-inch-thick steaks. Brush both sides with oil, season with salt and pepper, and grill over medium-high heat for 8-10 minutes per side, until the cabbage is tender with lightly charred edges. While they cook, make a bright tahini-yogurt sauce by zesting and juicing one lemon into a bowl, then whisking in 1 tbsp olive oil, 1 tbsp honey, ¾ cup Greek-style yogurt, 4 tsp tahini, and 1 tsp za'atar, seasoning with salt and pepper to taste. Arrange the grilled cabbage on a platter, drizzle generously with the sauce, and finish with a sprinkle of fresh parsley for a simple BBQ side that's smoky, creamy, and full of summer flavour.

This sweet-and-savoury watermelon burger is going to turn heads. Begin by making quick pickled cucumbers: slice 4 mini cucumbers into rounds, toss with 1 tsp salt, and let sit for 15 minutes. Drain and gently squeeze out the excess liquid, then set aside. Next, whip up a bright, creamy spread by blending 8 oz feta cheese, ⅓ cup Greek yogurt, ¼ cup packed mint leaves, the zest of one lemon, 1–2 tbsp lemon juice, and 2 tbsp olive oil in a food processor until smooth. Grill fresh chuck burger patties, available in our Meat Department, until cooked through and lightly charred, then build your burger by spreading toasted buns with the whipped lemon-mint feta, topping with the grilled beef patty, a 1-inch-thick slice of watermelon, and the pickled cucumbers, then finishing with the top bun. It's fresh, juicy, tangy, and a little unexpected (but in the best way)!

If you're looking for another fresh vegetarian option, we suggest these grilled zucchini ribbons and halloumi kebabs. First, make a fresh lemon-mint pesto: in a food processor, combine ¾ cup fresh mint, ⅓ cup fresh parsley, 2 tbsp grated Parmigiano-Reggiano cheese, 2 tbsp toasted pine nuts, 2 tsp lemon zest, 2 tbsp lemon juice, and ¼ tsp salt, then pulse into a coarse paste. Transfer to a bowl and stir in 2 tbsp olive oil (adding a little more if you prefer a thinner drizzle), then set aside. For the skewers, cut halloumi into 1-inch cubes and use a Y-shaped peeler or mandoline to slice zucchini into long, thin ribbons. Thread the halloumi onto skewers, weaving the zucchini ribbon-style between the cubes, then brush lightly with olive oil. Grill over high heat for 2–3 minutes, until the cheese is golden and the zucchini is lightly charred. Finish with a generous brush or drizzle of the mint pesto before serving what we like to call “summer on a stick.”

Peach season is here, and this salad is a sweet, spicy dish that is sure to add something extra at your next outdoor bash. Juicy stonefruit meets grilled chicken and tangy kimchi for a flavour combo that's equal parts fresh and zingy. The chicken is marinated in a quick purée of kimchi, peach, garlic, and oil for layers of savoury heat and subtle sweetness, then grilled. Served over a crisp fresh salad with more peaches, cucumber, avocado, herbs, and a drizzle of kimchi purée, it's a main course salad that makes the most of summery ingredients.