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!
Serves: 4 | Prep time: 15 minutes | Ready in: 25 minutes | Difficulty Level: Easy
- 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
- Preheat barbecue to medium heat.
- Stir together shallot, mayonnaise, ketchup, baby dill pickles, lemon juice, Worcestershire sauce and salt in small bowl. Cover and refrigerate until needed.
- 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.
- 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.
- 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.
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