Bison Cherry Burger with Sweet Potato Fries

Treats, treats, treats! Tonight's meal was about capitalizing on those last few weeks of summer. I'm on my second beer as I reminisce about this great combination of flavours. All components were made in less than an hour and we have just enough left over for a second meal. I get a kick out of taking a meal that we're all familiar with and messing with it. Ketchup and mustard on our burgers have been replaced with peach salsa and avocado slices and sweet potatoes replace old russets. This reconfirms my suspicions: Food is fashion, food is trend, food is art.

Bison Cherry Burger

Serves 4

• 500 g ground bison or lean ground beef
• 1/4 cup chopped parsley
• 1/3 cup chopped dried cherries
• 1/4 cup red onion, minced
• 1 T Worchestershire sauce
• 2 t grainy mustard
• 1/4 t salt

Preheat barbeque to medium.

Combine ingredients either with your hands or a fork. Be careful not to mix the ingredients too much as this can toughen the meat. Shape into four 1/2 in thick patties.

Brush or spray grill with vegetable oil or cooking spray. Barbeque burgers with lid closed, until cooked through, 4-5 min per side. Top with avocado and peach salsa.

Peach Salsa

Serves 6

• 1 large peach finely chopped
• 1 jalapeno pepper finely chopped
• 1/4 cup red onion, minced
• 2 T chopped cilantro
• juice of half a lime
• 1 t olive oil
• salt to taste

Combine ingredients and serve.

Sweet Potato Fries with Rosemary Yoghurt Dip

• 3 sweet potatoes
• 1 T olive oil
• 1 T brown sugar
• 1 t cumin
• 1/2 garlic salt
• 1/4 t cayenne pepper
• 1/2 cup Balkan style yoghurt
• 1 t dried rosemary
• 1 t lime zest