Are you looking for grilling recipes for summer in Alberta? Here’s our three favourites. A tangy Bison Burger features Alberta Bison cooked low and slow for the ultimate juiciness. Lip-smacking, Finger-licking, Messy-good Ribs are delightful with corn on the cob and a cool coleslaw. And, finally, a wonderful steak that’s been marinated for a few days to capitalize on premium Alberta beef’s deliciousness.

Buffalo Trail Bison Burgers

This recipe is featured in Eat Alberta First. Our friend chef Deb Poulin of Twisted Fork in St. Paul, Alberta shared it and we crave these juicy morsels of goodness all summer long.

Makes: 8 patties

Takes: 25 to 30 minutes. Plus, a resting time minimum of 2 hours for the patties.

Ingredients: 

2½ lbs ground bison

1 Tablespoon Worcestershire sauce

1 Tablespoon onion powder

1 Tablespoon garlic powder

2 teaspoons minced fresh garlic

1½ teaspoons ground coriander

1½ teaspoons dry mustard

½ teaspoon dry or fresh rosemary, finely chopped

1 teaspoon salt

1½ teaspoons ground black pepper

Sunflower oil as needed

Instructions:

1. Place the bison, Worcestershire, onion and garlic powders, fresh garlic, coriander, mustard, rosemary, salt and pepper in a large bowl mix thoroughly with your hands. 
2. Divide the meat into 8 equal portions and form patties. Place them on a plate, separated with wax paper and refrigerate for a minimum of 2 hours (the longer the better, up to 8 hours is acceptable) to allow the patties to set. 
3. Preheat the barbecue grill so that a grill surface of 475 to 500℉ is maintained.
4. Brush some sunflower oil (it tolerates high heat, is neutral tasting and won’t add a burnt taste to the burgers) on the top side of the burgers. Quickly grease the preheated grill with a rag or paper towel soaked with more of the sunflower oil. Place the burgers on the preheated grill, top side down.
5. Keep the lid closed during grilling except when the burgers are being flipped over. Grill the burgers for 4 minutes without disturbing them. Open the lid, flip the burgers and cook the other side for 3 minutes.
6. Flip the seared burgers twice more over the next 4 to 6 minutes, or until an internal temperature of 135 to 140℉ is reached for a medium rare burger. Check with an instant-read digital stick thermometer to be sure. After coming off the grill allow the burgers to rest for 5 to 10 minutes before serving.
7. Enjoy with toppings like caramelized onions, cheese, spicy blueberry jam, jalapenos, lettuce, and/or bacon.

Lip-smacking, Finger-licking, Messy-good Ribs

The title says it all!

Makes: 4 – 6 servings

Takes: 3 hours or marinate overnight and grill the next day

Ingredients:

For cooking the meat:

5 lbs pork side or baby back ribs

2 garlic cloves with skins on, smashed 

4 Tablespoons red pepper flakes

2 Tablespoons whole black peppercorns

8 bay leaves

For sauce to marinate and grill the meat:

1½ cups ketchup

½ cup chili sauce

2 Tablespoons lemon juice

2 Tablespoons soy sauce

2 Tablespoon honey

1 Tablespoon Worcestershire sauce

2 cloves garlic, minced

1 teaspoon onion powder

Sunflower oil for the grill

What you need to do:

1. Put the ribs in a large stockpot with the smashed garlic cloves, pepper flakes, peppercorns and bay leaves and add cold water to cover. 
2. Bring to a boil, slowly, and then lower the heat and simmer them for at least 1 hour. Remove any scum that floats to the surface with a skimmer. Meanwhile, make the marinade sauce.
3. Whisk the ketchup, chili sauce, lemon juice, soy, honey, Worcestershire sauce, minced garlic and onion powder in a saucepan and simmer to thicken. Set aside until the ribs are boiled.
4. Put the boiled ribs in a large roasting pan or baking dish and coat all sides with the marinade. Leave for at least 2 hours or put in the refrigerator and leave overnight.
5. Turn the grill on low to medium heat, wipe it with oil to prevent sticking, add the marinated racks of ribs and cook until heated through and slightly charred – about 20 minutes.
6. Remove from the grill and slice on a cutting board.
7. Enjoy with more of the sauce and Zesty Potato Salad, Shades of Green Salad, and Hot Pepper Cornbread.

Turn Coat Steaks 

Takes: 30 minutes plus 24 to 48 hours marinating time for the steak

Makes: 4 servings

The Turn Coat in the title is simply short for grill, turn, and coat the steaks. 

Ingredients:

2 lbs top sirloin steak – ask your butcher for one about 1½ to 2 inches thick

For the steak marinade:

½ cup balsamic vinegar

¼ cup canola oil

½ cup finely diced onion

2 cloves minced garlic

½ teaspoon hot pepper flakes

For the steak coating:

2 Tablespoons horseradish

4 Tablespoons grainy mustard

Instructions:

For the steak marinade:

1. Remove the steak from the package, rinse it under cold water and pat it dry with a paper towel. Make shallow slits on both sides of the meat and place it in a glass baking dish.
2. Whisk the balsamic vinegar, canola oil, onion, garlic and hot pepper flakes together in a bowl and pour over the steak, turning it to coat both sides evenly. Cover and marinate for 24 to 48 hours.

Pro Tip: A couple of hours before you want to grill the meat, set it out on the counter and bring it to room temperature. It will cook more evenly and in the times described below. When you’re ready to cook the meat, give your potatoes a 30 minute head start.

For the Steaks:

1. Preheat the grill to medium-high.
2. Combine the horseradish and grainy mustard for the coating in a bowl and set aside.
3. Place the meat on the grill and cook until it lifts easily – about 3-5 minutes. You are not going to flip it again but this is enough.
4. Flip the steak and spread the top with a thick slather of the coating.
5. Cook to an internal temperature of 135° F for medium rare.
6. Remove from the grill, tent with foil and let stand for 10 minutes on a wire rack before slicing in 1-inch thick slices.
7. Enjoy with horseradish-laced mayonnaise on the side and those crispy on the outside and soft and buttery on the inside Hasselback Potatoes 

These recipes make summer grilling a success every time. And, if you don’t want to cook, come and join us for a food tour in Calgary, Banff and Edmonton.