FOOD AT UBC VANCOUVER

FOOD AT UBC VANCOUVER

Summer Sizzler

Black Bean Smash Burger (Summer Sizzler 2024)

by
Two veggie burger sitting on a round platter. Topped with spinach, yellow peppers, tomatoes and burger sauce. Looks delicious.

Summer Sizzler is the first Chef Demo of the summer on UBC Vancouver Campus. UBC Farm produce is the highlight of this presentation. The demo is lead by Chef Darren Clay, Executive Sous Chef of Residence Dining at UBC. He loves local ingredients and simple recipes. Celebrate Veggie Burger Day (June 5th) with us and learn how create a yummy veggie burger with farm fresh produce and local seasonal ingredients. Watch for more summer events on our website or follow @ubcfoodie. Mark your calendar for UBC Blueberry Fest — July 24, 25, 26.

UBC Farm Wednesday Campus Market will now open weekly at the UBC Bookstore Plaza. June 5 to October 30.

Yield: 8 burgers

Ingredients

  • 1/2 cup Mayonnaise (can sub Vegan Mayo)
  • 2 Tbsp      Adobo sauce (from canned adobo chilies)
  • 1 small Red onion (finely chopped)
  • 2 tsp         Salt
  • 3 cloves   Garlic (minced)
  • 1 tsp         Cumin (toasted & ground)
  • 1 tsp         Coriander (toasted & ground)
  • 1 slice       Jalapeno Havarti Cheese
  • ¼ cup       Jalapeno Havarti (grated)
  • 1 can Black beans (small can – rinsed)
  • 1               Egg (beaten)
  • 2 pieces Chipotle chilies (from can – finely chopped)
  • ½ cup      Breadcrumbs (toasted)
  • as needed, burger bun, shredded lettuce, sliced tomato, pickled onions

Method

  1. Stir mayonnaise and adobo sauce to combine. Chill until ready to serve.
  2. Heat heavy bottomed pan over medium heat. Add oil, red onion & salt and cook until soft and fragrant (2-3 minutes).
  3. Add garlic & spices and cook 1-2 minutes. Remove from heat.
  4. Coarsely mash black beans with a potato masher or fork. Add grated cheese, egg, chipotle chilies, breadcrumbs, salt & onion mixture.
  5. Mix until evenly distributed. Divide into 8 equal portions.
  6. Put each portion between parchment paper and using a pot lid press until 1-2 cm thick.
  7. Heat heavy bottomed pan to medium/ high heat, when hot add oil and place burgers in making sure to not overcrowd the pan. This will drop the temperature and you will not get a nice crust.
  8. Flip burger, add cheese slice until melted.
  9. Toast bun, add adobo mayonnaise and other toppings and finish with the warm burger.

Nicoise Salad (Summer Sizzler)

by
Niçoise salad in a white dish. Two half boiled eggs, blanched green beans, olives, cherry tomatoes and poached salmon arranged nicely on top of mixed greens.

Summer Sizzler is the first Chef Demo of the summer on UBC Vancouver Campus. UBC Farm produce is the highlight of this presentation. The demo is lead by Chef Darren Clay, Executive Sous Chef of UBC Residence Dining Halls. He loves local ingredients and simple recipes. Learn how to build a salad with Farm fresh produce and local seasonal ingredients. Watch for more summer events on our website or follow @ubcfoodie. Mark your calendar for UBC Blueberry Fest—July 26, 27, 28.

UBC Farm Wednesday Campus Market will now open weekly at the UBC Bookstore Plaza. June 7 to October 25.

Yield: 2 servings

Ingredients

Salad (serves 2)

  • 250 g UBC Farm mixed greens (4 big handfuls)
  • 2 cooked eggs
  • 10-15 green beans
  • 10 grape tomatoes, cut in half
  • 10 olives
  • 4 nugget potatoes, cooked, cooled, quartered
  • 80-100 g tuna (optional or salmon)
  • 4-6 tbsp vinaigrette

Vinaigrette (yield 2 cups)

  • 2 tbsp grainy Dijon mustard
  • 125 ml apple cider vinegar
  • 250 ml olive oil
  • salt & fresh cracked black pepper

Method

Blanched Green Beans

  1. trim green beans
  2. bring large pot of salted water to a boil
  3. prepare a large bowl of ice water
  4. drop beans, in batches, into boiling water for 1-2 minutes ensuring they have some bite to them after cooking
  5. drain and plunge in ice water for 2 minutes or until completely cool
  6. remove, dry, reserve for recipe

Cooked Eggs

  1. place eggs into a pot of cold water
  2. bring to a boil 
  3. turn off heat as soon as water reaches a boil
  4. let stand for 8–12 minutes covered, depending on your preference
  5. 8–9 minutes for medium well cooked yolk (think ramen)
  6. 10–12 minutes for a well done yolk
  7. drain after timer and place eggs in a bowl of ice water for 5-10 minutes
  8. remove and peel

Assemble

Grainy Mustard Vinaigrette

  • in a bowl with a whisk or in a mason jar with a lid
  • add all ingredients and whisk or shake to combine
  • store any remaining vinaigrette in the fridge

Plate Salad

  • cut potatoes in quarters
  • cut tomatoes in half
  • cut eggs in half
  • toss greens with 4–6 Tbsp of vinaigrette in large bowl, enough to coat
  • divide and place in bowl or plate
  • arrange vegetables and remaining salad ingredients on greens
  • season with salt and freshly cracked pepper
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We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

We acknowledge that SHCS and UBC are located on the traditional, ancestral, and unceded territory of the Musqueam people. We thank the Musqueam Nation for its hospitality and support of our work.

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