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Canadian Rocky Mountain Burger

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Fire up the barbecue and get grilling our Canadian Rocky Mountain Burger for dinner tonight!

Canadian Rocky Mountain Burger
Canadian Rocky Mountain Burger

This month we are joining several other bloggers across North America creating mouthwatering, juicy burgers for what’s become known as Burger Month.

Every day in May there are new burgers being created, posted and showcased on the Girl Carnivore (Burger Month) website offering several epic burger reveals and recipes to keep you grilling all summer long.

Even better is the awesome burger grill giveaway hosted by Kita at GirlCarnivore!

Simply scroll down to learn more.

Canadian Rocky Mountain Burger
Canadian Rocky Mountain Burger

A Burger United

Canadian’s love their beef and their local craft beer so we’ve taken Alberta Beef, mixed in some stout from a local brewery, stirred in a little Canadian mustard and formed our burger patties.

The buns are lightly grilled and slathered with a mixture of mustard and mayonnaise. Toppings include Canadian back bacon, fresh tomatoes and living lettuce from local suppliers, pickles, American pepper jack cheese from Cabot Creamery and a Grillfackelin bacon skewer because bacon!

This burger is essentially a labour of love combining both Canadian and American ingredients, hence a burger united.

Canadian Rocky Mountain Burger
Canadian Back Bacon and Grillfackelin bacon skewers

Whether you are preparing burgers to grill for dinner, a group barbecue or to take camping, these burgers come together quickly.

In our kitchen we tested both an ale (local craft beer) and a stout (local craft beer) to flavour the burgers finding both beers added a slightly different kick. We recommend you sample both beers and choose the beer taste you like best.

Looking for something to serve with your burger, check out our suggestions below.

Burger Sides

What kind of sides do you enjoy with your burger? Our sides are delicious served along side any burger, or on their own.

Greek Pasta Salad
Grain Salad with Edamame
Watermelon, Blueberry, Mint & Feta Salad
Baked Beans

Canadian Rocky Mountain Burger
Canadian Rocky Mountain Burger featuring Cabot Cheese

When we test recipes in our kitchen we learn as we go. Here are a few tips to help build your burger.

Pro Tips

  • Be sure you pick a beer with some flavour but not a hoppy beer.
  • For juicy burgers choose ground beef that is 70 or 80 percent lean and 20 – 30 percent fat.
  • Put a little sizzle (pan saute) on your Canadian Back Bacon slices for added flavour.
  • Burger done-ness is entirely a personal preference so cook it the way you want to eat it. If you like them rare, cook them rare. If you like them well done, then that’s how you cook. We have allowed for our burgers to be more on the done side as that is how we like them.
  • Always season your burgers well and on both sides with salt and pepper just before cooking.
  • Do not over-mix or work your burger mixture. Less mixing is more.
  • Buns matter. We have used both challuh buns and regular white buns in this recipe and the regular white buns were the preferred choice.
  • If you can not find Cabot cheese use Havarti Pepper Jack cheese.

Canadian Rocky Mountain Burger

Now that you have your sides ready to go and all your burger ingredients prepped, let’s make some burgers!

The Ultimate Burger Month Giveaway

Along with all the creative burger recipes you are going to get this month, we are giving away this incredible prize pack! Be sure to enter the contest below for your chance to win.

A huge thanks to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway: Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, &  Western BBQ.

All opinions, views and recipe development are my own. Unless otherwise stated this contest is open to residents residing in the United States.

 

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Burger Bloggers Across North America

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Banh Mi Sliders

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Making Vietnamese food is simple. Follow along to learn how to make these delicious Banh Mi Sliders.

Banh Mi Slider
Banh Mi Slider

Vietnamese food is relatively easy to make as long as you have the ingredients on hand. Some of these ingredients are sesame oil (also use in stir-fries), rice wine vinegar (make salad dressings), and fish sauce (good in stir-fries, dips, soups). It’s probable you may only find larger bottles but will most likely use them again.

Vietnamese cooks use a lot of fresh ingredients like tamarind, lime, chiles, green mango, lotus stems and pungent herbs. Find and using fresh herbs (cilantro) in this recipe is key to making this flavour packed meal.

Banh Mi Sliders
Banh Mi Sliders using pork

Pro Tips

  • Make the patties bigger if you prefer manly sized burgers vs sliders. You should get 6-8 burgers out of this recipe.
  • If you are short on time, don’t worry about pickling the vegetables for this burger. Fresh sliced cucumbers and peeled carrots work just fine.
  • Sriracha mayo is spicy. Cut back on the sriracha if you don’t like the heat. Or add more if you like it spicy.
  • Skip the bun and use a lettuce leaf as a cup.
  • Remember burgers can shrink slightly so making them a little bigger is a good thing.
  • If you do not eat pork try substituting lamb or beef.

The flavours in the burger stand out so much I had to convince my 8 year old to not add any ketchup to the burger. He did add a little plain mayo and after a few bites he agreed. Then he proceeded to eat 3 sliders for dinner.

Like the flavours in this recipe?! Check out these recipes using fish sauce and pork.

  1. Vietnamese Pork Meatball Banh Mi
  2. Thai Salad with Jalapeno & Mint
  3. Crunch Asian Chicken Salad

 

 

Blueberry Turkey Burgers

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Carrying on with our blueberry theme for National Blueberry Month (July), I had planned to whip up some blueberry turkey burgers for dinner since I had lots of BC Blueberries in my fridge. It’s not a new to me idea as I’ve tried turkey/chicken sausage with blueberries before, and last year at the BC Blueberry Launch we made up some blueberry turkey sliders.

Since I had the Blueberry Bourbon BBQ Sauce ready to go, I tossed in about 1 tbsp of this sauce into my burger. We also topped the burgers with the sauce, some havarti cheese and prepared to chow down and a relatively healthy burger. It was the ideal dinner to have on the deck.

 

 

Blueberry Turkey Burgers
Blueberry Turkey Burgers

 

Teriyaki Pork Burger

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Since we are shying away from beef more and more lately due to the more than 18% price increase, we are buying more pork. And chicken. But those items are getting more expensive to. And the cashiers in the stores are noticing less people buying meat. Guess we will all become vegetarians. But before then we will enjoy these Teriyaki Pork Burgers!

Fresh ginger in this burger makes it taste even more delicious. Use your favourite store bought teriyaki sauce (or home made). Sometimes easy reigns supreme when you have busy activity nights and just need to feed the kids and head out the door stat. These burgers are awesome to whip up, mold into patties, freeze and take camping. Or serve to a crowd.

Toast your buns and add your favourite burger toppers. We served our burgers with some Salsa Baked Beans.

 

Badlands Pickle Burger

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Like it or not, Fall is around the corner. It’s the perfect time for pickling or canning extra vegetables from the garden. In fact I am wanting to make another batch of these tasty Quick Pickle Cucumbers since there are so many of the smaller cucumbers in the stores and markets. Everyone in our family loves these little bites.

Our Bakers Burger Blast Burger Recipes have been far and few between this year. I’ve created a couple of burgers but haven’t tested them to the point of perfection (in my books). When I came up with this burger recipe I tried a few different kinds of cheese, with the sausage, without the sausage until eventually these flavours really worked well together. Biggest challenge was trying NOT to eat all the pickles before the burgers were done!!

Here in Alberta we have what’s known as the “Wild West” Badlands. They are a type of dry terrain where softer sedimentary rocks and clay-rich soils have been eroded by wind and water leaving behind beautiful statues and scenery. We love to visit the Badlands and this is how the name came to be.

The perfect burger for the pickle lover!

 

Cheese Stuffed Burger

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Who doesn’t love a stuffed burger? This simple Cheese Stuffed Burger is a great way to change up burger night with the family. Or friends.

Tried making a version of a stuffed burger last year, following a luscious and tasty outing to Naina’s Kitchen here in Calgary. My burger was nothing to write home about about but Naina’s stuffed burger was the talk of the town. So much so they won the first ever YYC Burger Week, 2013.

The great thing about making a stuffed burger is, well, you can stuff it with anything. A little sauteed mushrooms, caramelized onions, pesto, any kind of cheese, sundried tomato and olive tapenade, almost anything goes!

As YYC Burger Week 2014 is fast approaching I was bound and determined to make a stuffed burger, again. This time it worked and it worked well. Don’t you find that happens sometimes. You make a recipe and it’s OK. Make it again another time and it just bedazzles.

In this family of four my girl doesn’t like hot dogs or burgers. I know it’s a sin. But she does like quinoa salad and tabbouleh salad so that’s a fair trade in my books. When I was growing up I was forced to eat the food I didn’t like. Tragic. Fortunately it didn’t affect my love for all kinds of food. Now grown up with kids of my own, we don’t follow those same ridiculous rules I grew up with. But we do make amendments. Our kids are required to try one bite of food at each meal, and this night was no different. So she did. And she liked the burger, or so she said. But still wouldn’t eat it. Fair enough, here’s your bowl of tabbouleh salad kid, save some for me.

We had a day or two last week where the weather was decent enough to fire up the grill and slap on some meat. So we called it Burger Night. Or the return of the Bakers Burger Blast. So many burgers, so little time. These burgers tasted so good I think we will be having them again this weekend. Although the weather forecast is dreadfully cold (-39 with the wind chill), and as such, all grilling will happen indoors, on our grill pan.

Boom Shaka Laka…here’s how you make your very own delicious stuffed burger.

 

Dilly Pork Burger

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A hint of dill in our Pork Koftas not only flavours the meat but provides a delicious taste experience. So much so I decided to scale the recipe down a bit and turn it into a regular burger. How about that, a food blogger changing up one of her own recipes to create something new!

The kids and the hubs really liked this burger. I ate mine in a lettuce leaf topped with a Jicama & Green Apple Slaw. They ate theirs on buns. Husband went back for seconds. I wish I had his metabolism and appetite. This was even better the next day for lunch. Will post Jicama & Green Apple Salad soon.

 

Dilly Pork Burger in Lettuce Cup
Dilly Pork Burger in Lettuce Cup

 

We doubled the pork in this recipe so we would have leftovers the next day. Normally for our small party of 4 we use 1 pound of burger and still end up with leftovers since we make our burgers smaller. Maybe that’s why husband can down two of them at one sitting without thinking twice and then contemplate a third.

In any case add your regular fixings to your burger on a bun. You could even mix in a little dill with mayo for an added dill-elicious treat. Or change it up by adding a salsa or slaw and eating it in a lettuce leaf (do this if on Wild Rose D-Tox). Either way it’s a keeper!

 

Ginger Beef Burger

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We are definitely not fair weather BBQ people. How can you be living in Canada where winter comes 6 months a year! Hubs and I both grew up in small Northern Canadian Towns, and as such you learn early that most winter weather is acceptable to BBQ, unless it’s blizzarding and/or below -10. At this point it becomes challenging to manage the heat as the BBQ starts to get grumpy.

The night I created these burgers we were drinking a ginger beer. I decided to pour some into the burger mixture along with some fresh ginger. I tossed a few other things in from the fridge and a ginger burger was born. We devoured these burgers that evening and to quickly to document or photograph.

Enter round two of ginger beef burger. Started with the same base by adding ginger beer and fresh ginger to the burger, but went a different route and tossed in a few other items I had sitting around. The flavour was even better. I’m sure if I aimed for a round three the burger would be outstanding, but I’m going to stop here because it was pretty darn good and sometimes you just need to quit while you are ahead.

Because I am having a love affair with caramelized onions, I had to top my burger with a slice of cheese, little mayo, some lettuce, my Caramelized Onion with Ginger mixture and some Quick Pickle Cucumbers. I found keeping the condiments simple, allows the subtle flavour of the burger to shine.

And yes in case you are wondering the bun in my burger photo is upside down. Why be ordinary? I wanted to shake it up a bit and help stop the burger from sliding. Don’t laugh, it worked!

 

The Blue Cheese, Pear and Dark Ale Caramelized Onion Burger

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I was recently at a private event here in Calgary for Jelly Modern Doughnuts. It was an interactive evening where we got to decorate doughnuts and as an ice breaker we were asked to create a new doughnut. Sounds easy enough right? Well then we were told to go around and ask other attendees what their doughnut creation was and give them a sticker if you loved their idea. The most stickers won. Sadly my doughnut idea didn’t win but the combination remains a tried and true favourite in many variations; blue cheese, pear, toasted walnuts on top with a honey drizzle. This is what lead to the inspiration for our new burger, The Blue Cheese, Pear and Dark Ale Caramelized Onion Burger. For the sauce I grabbed some chipotle peppers in adobe sauce, mixed it with mayo, and we ended up with a delicious Chipotle Mayo to accompany the burger.

Not every one in my family loves burgers but that doesn’t stop us from trying new creations regularly. This version, surprisingly, was loved by the entire family.

Burgers are also a great meal to have when you are camping. We mix up a batch of fresh burgers in advance, freeze them individually in burger containers/set given to us by friends and transfer them to the trailer freezer when it’s time to go. It’s the perfect camping meal. You make/take as many as your family will eat and won’t have any leftovers. Everyone loves a good burger while sitting around the campfire.

And here is the next addition to our Triple B (Bakers Burger Blast).

 

 

 

Alberta Burger

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3 out of 4 of us really enjoy a good burger and I am proud my kids are not uber fussy about all the things we put in the burgers. They save the fussiness for the burger preparation “ketchup, cheese and some mayo please” is all they like on their burgers although they boy is becoming more experimental in his lettuce adventures.  Baby steps.

This burger is flavoured with spices of the Middle East and served up in a pita allowing everyone to choose their toppings. We served it with a minted yogurt sauce that my little girl mixed up (and liked!).

In considering what to name this burger I decided to firstly pay homage to my birth Province and place where my babies were born. Secondly celebrate the diversity in cultures that makes Alberta such an incredible place to live.  It’s not just plain beef & buffalo here anymore!

As always if you are on the Wild Rose D-Tox you can not have the yogurt sauce or pita. Use a lettuce leaf instead and add some fresh salsa.

You could easily substitute ground pork or lamb in this recipe. Yummy goodness all wrapped up in a pita.

 

Double Bacon Burger

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When you hear double bacon burger, what comes to mind?! Double patties, double the bacon? For me it’s usually double the bacon. That’s exactly what we did with this burger. We’ve doubled the bacon by adding cooked bacon on the burger and mincing some bacon while still raw and adding it to the burger before forming.

Don’t fret. We’ve been doing this for over 10 years and never once gotten sick or has the burger/bacon been under cooked. The key is either to grind the bacon or mince it very small. By doing this it melts right into the raw burger adding extra flavour keeping it juicy. Now having said that if you like your burger still mooing, you may not want to try or slightly fry your bacon a little first before adding to the raw meat.

I topped my burger with a little mayonnaise – sometimes flavoured, spinach/arugula mix, slow cooked & caramelized onions, crisped bacon and Gouda or Manchego cheese.

double-bacon-burger-v3

 

 

 

 

Quinoa Burgers

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When I was going to College in Vancouver I had a class mate who worked out daily and was very health conscious with her food choices. She was always bringing interesting food with her for lunch (grains I’d never heard of like quinoa & millet). My mom started cooking with grains in the late 80’s so this combined with my class mate’s healthy lifestyle really helped spark my interest in healthier food. When I lived in Vancouver the only place you could buy these grains were health food stores (1990’s).

The inspiration for this burger comes from a memory from those College days. Another classmate of mine invited me over to a BBQ at her place one Spring weekend. Her name was Ana and she was tall with a full mane of thick, stunning red hair. She made vegetarian burgers for the BBQ and it was one of the best I’ve ever had. The main component in her burger was sweet potatoes/yams.

I wanted to create a quinoa burgers so I cooked some sweet potato, added in some other tasty ingredients and the burger was born. This recipe makes 4 patties, enough for lunch for 4 days or dinner tonight. Note do not fry or grill this burger, it holds together nicely when baked. I have since updated the recipe and added in a little bread crumbs to bind it.

For toppings I added some sauteed, seasoned mushrooms, a spring lettuce mix, and tomato. The sauce included mayo mixed with chopped cilantro, salt, pepper and lemon juice.

 

Tex Mex Style Burgers

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We love burgers and these Tex Mex Burgers are yummy.  Having smaller hands I like to be able to hold onto my burger, easily, and it not be so big that it’s all meat.  It’s all about the fixin’s for me.  A couple years back (wow 5 already!) we started a quest to try & test as many different burger recipes as we could in one summer which came to be known as our Bakers Burger Blast. It became so successful it continues on to this day.

On the menu this time is a chipotle infused burger with a Tex Mex flair. Liking all things spicy (even though I pay for it later) I saw the recipe and immediately added it to last weeks meal plan.

If you do not have a BBQ or do not like to BBQ do not fret.  Anyone can cook a burger as they can be cooked in a grill/fry pan on your stove.  Before we get started I have a quick tip for you.

Tip: 2 tbsp of chipotle makes the burger a wee bit spicy – the kids noticed. But they still ate them. If you prefer less spice use only 1 tbsp chipotle/adobe sauce. Take leftover pureed chipotle in adobe sauce and freeze in 1 tbsp portions. Ice cube trays work great for this. Once frozen place in ziplocks and it’s ready to go the next time you want to use it.

Beer & Pretzel Burgers

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We love burgers and so we continue to experiment with new burger flavour combinations in our ongoing Bakers Burger Blast.  Today’s experiment: Beer & Pretzel Burgers.

This is a very interesting flavour combination which is dictated by the type/flavour of beer you use.  The first time we made it we used a wheat ale beer for this recipe (all we had on hand) and have to say we weren’t exactly sold on flavour.   The next time we used a lager and had much better results.  Different flavoured beers will appeal to different palates.  A Stout for example would be aromatic and give a caramel flavour.  Try a beer you like and go from there.

Cheddar & Apple Burgers

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Yet another installment from our Summer Bakers Burger Blast is our Cheddar & Apple Burger. The combination of the apple and cheddar makes it moist, juice and very flavourful. A hint of sweet from the apple cuts the richness of the old cheddar. Cheese and apple is a marriage made in heaven.

Next time I am going to add some thinly sliced apple as a condiment to give it a bit of crunch and perhaps a white cheddar melted onto the burger. Maybe even some salty bacon or caramelized onions. Mmmm.

Greek Feta Burgers

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This is one of those great ways to get your family eating their veggies. My family is pretty good with veggies but anytime I can get more into them it’s a good thing. You can also add in chopped roasted red peppers or kalamata olives.  You could also substitute lamb for beef.

 

Sundried Tomato Beef Burgers

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In a city known for it’s quality Canadian and Alberta beef, there’s no shortage of amazing burgers to be found here in Calgary. And with tasty burgers in every quadrant, inspiration comes from everywhere. One of our family favourite burgers just so happens to be our Pizza Burger. Every time we say we are having burgers tonight, my son always enthusiastically asks, Pizza Burgers?

The world is your oyster when it comes to making burgers although many feel burgers are best left without any add-ins. Just burger, salt and pepper. We say each to their own and we love a good burger oozing with flavours.

Our burger today is the Sundried Tomato Beef Burger combining simple Italian flavours of parmesan cheese and sundried tomatoes. If you are using sundried tomatoes packed in oil, pour in a little oil from the sundried tomatoes to kick up the flavour a notch. Pick up some soft delicious buns, all your favourite condiments (I like to top my burgers with feta cheese) and fire up that grill.

Here’s how we make them.

Sundried Tomato Burgers
Sundried Tomato Burgers

 

 

Pork Koftas with Tomato Dill Salsa

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Enjoy these flavourful Pork Koftas grilled on the barbecue with fresh Tomato Dill Salsa.

Pork Koftas with Tomato Dill Salsa
Pork Koftas with fresh Tomato Dill Salsa

If you are looking to change up your burger game, try making Pork Koftas or Beef Keftas and wrapping them around pre-soaked wooden skewers.

This Eastern Mediterranean specialty does not require any kind of dipping side sauce but instead is paired with fresh salsa adding additional texture and flavour.

Pork Koftas
Pork Koftas served with Tomato Dill Salsa & Cucumber Salsa

A fragrant mixture of aromatics like green onion, garlic and fresh dill give this kofta its flavour, along with spices like cumin, coriander, cinnamon, and paprika.

These ingredients are carefully mixed into the pork and egg mixture and then formed around skewers.

PRO TIPS

  • Swap pork for beef or lamb
  • Do not over mix your kofta mixture or the meat will end up tough
  • Serve with pitas, a side of couscous, fresh lettuce, grains or roasted potatoes
  • Also good served without pita, in a lettuce cup or as is with fresh salsa
  • Try to make each Koftas the same size to ensure even cooking
  • Prepare mixture the night before and keep in refrigerator for a quick meal the next day

Chicken Burgers with Mango Mayo

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Recreated Chicken Burgers with Mango Mayo again. Interesting flavour combination that surprisingly turned out quite tasty.  Hubs adored it with the Mango Mayo on the burger and the kids loved it as well.

The raisins add a sweetness to counter the wake up call of the cumin, garlic & cinnamon.  I can’t believe it took us so long to make this burger again – simply devine!

Pork Burgers with Peanut Sauce

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When it comes to burgers we’ve tried homemade beef, turkey, chicken and vegetarian burgers. Oddly enough we’ve never tried pork burgers, which brought us to Pork Burgers with Peanut Sauce.  When you first read the ingredients list you might go hmmmm…this should be interesting – or at least we did. In the end it’s a very tasty burger that pairs nicely with the peanut sauce.

Omit the cilantro if you are not a cilantro fan.  Serve in buns with lettuce, peanut sauce and whatever additional burger fixins you enjoy.

 

 

Pizza Burgers

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If you love pizza and burgers then you will love these Pizza Burgers!

Pizza Burger
Pizza Burger

Our pizza burgers feature pepperoni that’s been chopped up, delicious pizza sauce and a few herbs and spices that are mixed with ground beef providing an undeniably tasty pizza flavoured burger.

Pizza Burger
Pizza Burger

We make these pizza burgers whenever we are entertaining as they are always a hit. Also fun to make a couple days before you go camping, freeze and bring them along for a delightful camping meal that will make other campers jealous.

We serve our pizza burgers with fried mushrooms, sometimes peppers and top it all off with mozzarella. However any favourite pizza topping will do.

These pizza burgers are featured on Food Network Canada’s website.

Chicken Pesto Burgers

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In honour of Hamburger Day…here is our favourite chicken pesto burger recipe as first posted on January 6, 2007.  This recipe has been modified since then.

If you love pesto you will love this burger. It’s not overpowering but adds such a flavour boost. My kids add additional pesto to their buns. And ketchup!