Description
My gourmet burger recipe from the 2013 World Food Championships, the “Eh One” Candied Canuck Burger was my turn-in for the World Burger Championship finals in Las Vegas using the secret ingredient, A.1. Steak Sauce, and a little taste of home!
Ingredients
Units
Scale
- 3 lbs Ground Beef
- 1/3 cup A.1. Steak Sauce
- 1/3 cup ketchup
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh chives
- 6 tbsp chopped fresh garlic
- 1/4 cup minced white onions
- 2 tbsp kosher salt
- 1 tbsp ground black pepper
- 1 1/2 cups bread crumbs
- 1/2 cup maple syrup
- 1/2 cup ketchup
- 3/4 cup A.1. Steak Sauce
- 24 slices Canadian Bacon
- 2 tomatoes, sliced thick
- Cheese Curds or sliced Aged Canadian Cheddar
- Green Onions
- Arugula (or dandelion greens)
- 1/4 cup Mayonnaise
- 1 Tangerine, zest only (or orange zest)
- 12 Sourdough Buns
Instructions
- Combine beef, 1/3 cup A.1. and ketchup plus thyme, chives, garlic, onions, salt, pepper and breadcrumbs in a large bowl and mix until well incorporated and form into quarter-pound patties.
- Chill for at least 10 minutes. Allowing time to rest and bread crumbs to become absorbed by the meat mixture.
- For the sauce: in a saucepan, reduce maple syrup by about a quarter over high heat then add 1 cup ketchup and 1 cup of the steak sauce. Reduce sauce further, about 5 minutes, then remove from heat.
- Heat grill to 400°F, and sear the first side for about 2 minutes before your first quarter turn. While the burgers are cooking, gently cook the Canadian bacon in a large saucepan, coating the bacon with the sauce to begin to candy the pork. Finish on the grill to crisp as desired.
- Grill thick slices of tomato brushed liberally coated with maple steak sauce. Brush green onions with olive oil and char. If desired, toss Arugula with Tangerine zest (and squeeze of juice) and a pinch of salt & pepper.
- Layer – Cheese, Green Onions, Arugula, Mayo, Tomatoes and Sourdough buns – to create the Candied Canuck Burger.
Notes
Take your burger to the next level with a custom grind. Be sure to allow a blend of bold, lean and fatty cuts. My choice of a custom grind for this burger: 40% Sirloin, 30% Hanger Steak and 30% Short Rib. This grind will give you a deep, rich flavour and little shrinkage, also ground fresh, it serves beautifully at medium (internal temperature 130° – 135°F /55° – 57°C ). However, if you’re using a regular grind, straight off the shelf, be sure to be food-safe and cook to 160° – 165ºF /70° – 72°C.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Burgers
- Method: Grilling
- Cuisine: Canadian