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There’s just something about that first real summer weekend that makes you want to fire up the grill, throw on your favourite playlist, and invite a few friends over — whether it’s a full backyard bash or a relaxing evening on the deck.
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When it comes to BBQ season, let’s take it to the next level with a few of my go-to tips for summer grilling success. From juicy burgers to perfect grill marks — here’s how to bring your A-game to the BBQ, plus the turkey spinach feta burgers and steak marinade I’ll be making on repeat.
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Grill like a pro: 5 tips that make all the difference
- Don’t skip the preheat – You’d be surprised how many people toss food on a barely-warm grill. Let your grill preheat for at least 10 to 15 minutes. It helps prevent sticking and gives you those gorgeous grill marks everyone wants.
- Marinate with purpose – Marinades aren’t just for flavour. A good mix of acid (like lemon juice or vinegar), fat (olive oil), and seasoning can tenderize meat and add depth. Don’t be scared to marinate days beforehand. I truly believe 24 to 48 hours is the sweet spot.
- Stop poking it – I know it’s tempting, but resist the urge to press down on your burger or constantly flip your steak. Let the grill do its job. One flip is enough, and you’ll lock in all that flavour.
- Rest your meat – Pull your grilled meats off the heat and give them 5 to 10 minutes to rest before serving. This keeps the juices where they belong: Inside.
- Clean grill = better flavour – A dirty grill leads to flare-ups, stuck-on food, and bitter burnt bits. Give it a good scrub while it’s still warm using a grill brush, or even half an onion. Seriously, it works!
The Winnipeg Sun’s Daily Headline News
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Recipes of the week
Recipe #1: My go-to steak marinade
This is hands-down the most flavourful steak marinade I’ve ever made thanks to a bold mix of olive oil, lemon juice, soy, Worcestershire, and garlic. I usually marinate the steaks overnight, but if you’ve got 24 or 48 hours — that’s even better.
I’ve shared this recipe with so many friends and family over the years, and it’s always a hit. My father-in-law, Dave, is one of its biggest fans. He’s even joked about trying to patent it — though he wasn’t wild about calling it “Cassandra’s.” He liked the sound of “Dave’s Famous Steak Marinade” better. We let him dream. I just keep making the steaks.
Ingredients:
- 4 filet mignon steaks
- 1 cup extra-virgin olive oil
- ½ cup Worcestershire sauce
- ⅔ cup low-sodium soy sauce
- ⅔ cup freshly squeezed lemon juice
- 8 garlic cloves, minced
- Sprinkle of salt and pepper
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Instructions:
Marinate the steaks: Whisk all marinade ingredients together in a bowl. Pat dry the steaks with a paper towel and sprinkle each side with salt and pepper. Add the steaks to a zip-top bag or shallow dish and pour the marinade over top. Let them soak for at least 8 hours, ideally overnight (or up to 48 hours for maximum flavour).
Grill & rest the steaks: Preheat your grill to medium-high. Grill steaks for 5 to 7 minutes per side, or until done to your liking. Let steaks rest for 5 to 10 minutes before slicing. Top with a small pat of butter if you’re feeling fancy.
Recipe #2: Turkey spinach feta burgers with tzatziki
These burgers are a little unexpected and a total crowd-pleaser. The feta gives them a salty, creamy bite, and the spinach adds moisture and colour — so they stay juicy without needing a ton of toppings. Grill them up and serve with a squeeze of lemon, tzatziki, or even a toasted brioche bun and arugula.
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Burger ingredients:
- 1 lb lean ground turkey
- 1¼ cups finely chopped fresh spinach
- ¾ cup feta cheese, crumbled
- 1 large sweet onion, grated
- 1 egg, whisked
- 4 garlic cloves, minced
- 1 tsp dried basil
- ½ tsp each salt and pepper
Tzatziki ingredients:
- 1½ cups grated cucumber, peeled
- 2 cups full-fat Greek yogurt
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp extra-virgin olive oil
- 5 garlic cloves, minced
- ½ tsp sea salt
- ¼ cup fresh dill, chopped
Instructions:
Make the burger patties: In a large bowl, combine all burger ingredients and mix until fully incorporated. Shape the mixture into 4 patties and chill in the refrigerator for at least 30 minutes before placing on the grill.
Grill the burgers: Place chilled patties on a preheated grill. Grill for 10 minutes on one side, then flip and grill for 6 to 8 minutes more, or until cooked through (internal temperature: 160°F).
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Make the tzatziki: Grate the cucumber and squeeze out as much water as you can. In a medium bowl, combine the cucumber with yogurt, lemon juice, olive oil, garlic, salt, and dill. Stir to combine and refrigerate until ready to serve.
Assemble and serve: Toast your buns, then assemble each burger with a generous spoonful of tzatziki and your favourite toppings.
Made-in-Manitoba wines to match your grill game
Keep it local and pour something proudly Manitoba-made at your next BBQ. These two wines from Low Life Barrel House, crafted right here in Winnipeg, pair beautifully with the recipes in this week’s column.
With the steak: Low Life Barrel House Merlot – Smooth and bold with notes of dark fruit and subtle spice, this Merlot complements the rich flavours of the marinade and grilled meat beautifully.
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With the turkey burgers:Low Life Barrel House Chou Chou Chardonnay – Bright and balanced with citrus and mineral notes, this Chardonnay brings just the right zip to feta-packed burgers and homemade tzatziki.
Low Life Barrel House wines are available locally at Manitoba Liquor Marts, many wine retailers, and directly from Low Life Barrel House.
Get your grill on!
Whether you’re firing up the grill at the lake or right here in the city, I hope these recipes make your weekend — and your whole summer — just a little more delicious. Cheers, Winnipeg!
— Cassandra Morris, food blogger and recipe developer at cookingwithcassandra.com, and food columnist for the Winnipeg Sun. She shares the best recipes, essential kitchen tips, and spotlights locally owned restaurants and specialty food must-tries.
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