In May 2009, Toronto REALTORS® reported 9,589 sales, up almost two per cent from May 2008 – the first annual increase since December 2007. The resale housing market in the GTA has remained resilient in the face of challenging times globally. Many home buyers have taken advantage of extremely low mortgage rates. The average price for May transactions was $395,609 – down less than one per cent compared to the same month last year. The average resale home price has moved in line with last year’s level because of tighter market conditions experienced this Spring. Home sales have increased strongly relative to new listings, bolstering home prices.

Sales of luxury properties in the Greater Toronto Area posted their strongest performance on record in May 2009.
Two hundred and seventy-three high-end homes changed hands in May 2009, up 6% from 258 reported during the same period one year earlier, and the highest number of sales over $1 million in a one-month period in the history of the Toronto Real Estate Board.
The previous record was set in May of 2007 at 266 sales. "Confidence is slowly returning to the marketplace," says Michael Polzler, Executive Vice President, Regional Director, RE/MAX Ontario-Atlantic Canada. "Traditional market indicators are in place - the stock market has made tremendous gains in recent months, crude values have risen significantly, and the Canadian dollar has gained almost 10 points in the past month. Combine these influences with pent-up demand and growing economic stability and you have the ingredients for solid sales in the top-end of the market."

Further evidence of a rebound is the recent sale of a Bridle Path home priced at over $13 million, the first sale over the $10 million price point in more than a year. The 18,000 sq. ft. gated estate was situated on more than two acres, and featured a spectacular backyard with a negative edge waterfall pool, fountains, hot tub, and tennis court.

Demand for homes priced in excess of $1 million has increased steadily since the beginning of the year mimicking the overall real estate market. Seven hundred homes have changed hands year-to-date, compared to 944 in January to May of 2008. Given current momentum, however, it's likely that activity will continue at a healthy pace for the remainder of the year - with sales at year-end at least on par or ahead of 2008 levels.

I gave my burger an Italian twist by adding lots of pecorino cheese and Italian herbs to the hamburger mixture and piling on the sauteed mushrooms and garlic. Adding tomato juice to the meat mixture helps to keep it moist during cooking.
Yield is 8 servings.
Ingredients:

- Mushrooms
1 tbsp olive oil
1 clove garlic, minced
1/2 lb. mixed mushrooms such as shiitakes, cremini and button, wipe clean and sliced (125 grams)
Coarse salt and freshly cracked black pepper

- Burgers
1/2 lb. ground beef
1/2 lb. ground veal
1 large egg
1/3 cup grated pecorino cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 clove garlic, minced
Coarse salt and freshly cracked black pepper
6 tbsp fresh breadcrumbs
1/2 cup tomato juice
1 1/2 tbsp Worcestershire sauce

Directions:

-Mushrooms
Heat the olive oil in a nonstick skillet over medium heat.
Add garlic and cook for one minute.
Add the mushrooms and saute until golden and cooked, about 6 minutes.
Season to taste with salt and pepper and set aside.

-Burgers
Combine ground meats in a large bowl.
Add eggs, cheese, parsley, basil, garlic and salt and pepper.
With your hands, blend the ingredients together.
Add breadcrumbs to mixture.
Slowly add the tomato juice, a bit at a time, until mixture is moist.
Add Worcestershire sauce.
Form into 4 patties.
Heat a grill on medium high.
Cook the burgers until charred on the outside and just cooked through, about 6 to 7 minutes per side, melting a slice of gouda on each during the last 2 minutes of cooking.

Assembly
Serve the patties on the toasted buns topped with the mushrooms, the onion slices, the tomato slices, and your choice of condiments on the side.