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24 - The Oakville Beaver, Wednesday June 13, 2007 www.oakvillebeaver.com A grilling season favorite burgers get a new twist with spicy and fiery Jamaican Jerk seasoning When it comes to grilling, nearly everyone who has ever grabbed a spatula and put on an apron has their own unique approach. For many, part of the joy of grilling is experimenting with new flavors for old favorites such as steak, burgers and chicken. No two recipes ever seem to be the same. For those looking to expand their own personal horizons when it comes to experimenting on the grill, Helen Willinsky , a native of Jamaica put together a list of recipes that highlight the fiery and spicy style of Jamaican cooking. Grilling afficionados are sure to love the following recipe for "Caribbean Burgers." serves 4 HONEY GINGER DIPPING SAUCE 1 8-ounce can sweetened tamarind nectar 1 tablespoon honey 2 to 3 inches fresh ginger, peeled and grated 1 tablespoon soy sauce 1 tablespoon jerk seasoning 1 teaspoon corn starch CARIBBEAN BURGERS 11/2 pounds lean ground beef, chuck, or turkey 4 teaspoons jerk seasoning 2 tablespoons catsup 2 tablespoons honey ginger dipping sauce 2 tablespoons vegetable oil 4 hamburger buns 4 slices cheddar cheese 4 slices cored fresh pineapple TO MAKE THE HONEY GINGER DIPPING SAUCE: In a small saucepan, combine the tamarind nectar and honey. Bring to a boil and cook until reduced by onethird. Stir in the ginger, soy sauce, and dry jerk seasoning. Mix the cornstarch with the water to form a paste, then stir into the tamarind mixture. ook, stirring constantly, until the sauce thickens, 1 to 2 minutes. Serve hot or at room temperature. To store, refrigerate in a tightly sealed glass jar. Allow to come to room temperature for best flavor. TO MAKE THE CARIBBEAN BURGERS: Light a medium fire in a charcoal grill, preheat a gas grill to 350 F, or heat a large skillet over medium-high heat. Season the beef with the dry jerk seasoning and mix well. Form into four patties. In a small bowl, combine the catsup and dipping sauce. Oil the grill grids or heat the oil in the pan over medium-high heat. Add the patties to the grill or the pan and cook until browned, about 3 minutes on each side. If you are using a grill, grill the pineapple slices for about 1 minute per side. Lightly toast the buns.(MS) In June 2005, the family & friends of 13 year old Ellis Leuschner said good-bye to a wonderful young man. In his memory, the Ellis Leuschner Fund was created. In the past 2 years the fund has donated more than $35,000 to help provide recreational opportunities for children and young adults. The fund also supported the city of Mississauga in the construction of the Ellis Leuschner Challenge Park. Ride or Walk to raise funds, to help kids have fun. FULL ROUTE FAMILY ROUTE B THER'SAY FA D E RIDE & IK W A LK Registration: 8:30am Start: 9am 22 km Erindale Park to Glen Oaks Garden to Ellis Leuschner Challenge Park Registration: 9:30am Start: 10am 4.2 km Walk or ride the scenic Culham Trail from Erindale Park to Ellis Leuschner Challenge Park BBQ REFRESHMENTS PRIZES GIVEAWAYS 11AM AT ELLIS LEUSCHNER CHALLENGE PARK Minimum sponsoship total or entry fee $50 adults, $25 children (15 & under) Raise more than $100 and be eligible for additional prizes. just E (Dundas St., 7, 2007 NDAY JUNE 1 RK SU LA ERINDAst Ef Pississauga Rd.) a oM Please contact doria81@rogers.com to confirm your participation in this worthwhile event! Stop a heart attack before it starts. Your support is vital. Research into the root causes of heart disease and stroke will help millions live longer, healthier lives. As a leading funder of heart and stroke research in Canada, we need your help. Call 1-888-HSF-INFO or visit www.heartandstroke.ca www.ellisleuschner.com