summer bbq recipe: canada day burgers with thousand island sauce

Take a maple leaf shaped burger, put it on a Montreal Steak Spice spiked bun and slather with patriotic red Thousand Island dressing. This is one Canadian burger! But it’s not just for July 1st — enjoy this burger all summer long to truly celebrate Canada’s 150th birthday!

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Serves: 4 | Prep time: 15 minutes | Ready in: 25 minutes | Difficulty Level: Easy 

INGREDIENTS

  • Half of a shallot, finely chopped
  • 1/2 cup (125 mL) PC® Mayonnaise
  • 1/4 cup (50 mL) PC® Sriracha Tomato Ketchup Blended with Sriracha
  • 1/4 cup (50 mL) PC® Baby Dill Pickles with Garlic, drained and finely chopped
  • 1 tbsp (15 mL) fresh lemon juice
  • 1 tsp (5 mL) Worcestershire sauce
  • 1/2 tsp (2 mL) salt
  • 4 frozen PC® Thick & Juicy Maple Leaf Beef Burgers
  • Half of a red onion, cut into 1/2-inch (1 cm) thick rounds
  • 4 PC® Canadian Burger Buns, split
  • 2 leaves Boston lettuce, halved
  • 2 PC® Flavour Burst Tomato of Yore Beefsteak Tomatoes, sliced
  • 4 slices PC® Zesty Garlic Deli-Sliced Dill Pickles

DIRECTIONS

  1. Preheat barbecue to medium heat.
  2. Stir together shallot, mayonnaise, ketchup, baby dill pickles, lemon juice, Worcestershire sauce and salt in small bowl. Cover and refrigerate until needed.
  3. Place frozen burgers on greased grill. Close lid; cook, turning once, until instant-read thermometer reads 160°F (71°C) when inserted sideways into burgers, 10 to 12 minutes.
  4. Meanwhile, place red onion on greased grill. Close lid; cook, turning once, until grill-marked, 6 to 8 minutes. Place buns, cut sides down, on greased grill. Close lid; cook until light golden, 1 to 2 minutes.
  5. Divide lettuce among bottom halves of buns. Top with burgers, shallot mixture, red onion, tomatoes and sliced dill pickles, dividing evenly. Sandwich with top halves of buns.

Chef’s Tip: Store any leftover shallot mixture in an airtight container for up to 5 days. Serve on hot dogs, sausages or sandwiches.

Check out these other awesome summer barbecue recipes:

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