Difficulty Level: Easy

I got this enormous new book entitled Canadian Living:The Barbecue Collection a little while back, but I don’t have a grill at home, so I had to wait until we opened the cottage to use it. My daughter pored over it this past weekend making suggestions of things she wanted us to try. As one may imagine, there are many recipes for burgers, both meat and veggie burgers and as far as I can tell, she would like to try them all. Her first choice was Sangria Burgers.

I’ve been tossing hamburgers on the grill for years without ever bothering to do much to them, because it was always about the Thousand Island dressing and dill pickles, but making these burgers really opened my eyes to how delicious some additional ingredients can make the burger themselves. Through a little shopping list misreading my husband was searching for orange brandy rather than an orange and some brandy, so we ended up with the brandy but without the orange, but it was just fine.

There are of course, issues about ground beef in some places, so it’s best if you can grind your own beef, or else get it from your farmers’ market or a butcher you can trust.

INGREDIENTS