The Great Canadian BBQ
A weekend of backyard bbq. We are just a few hours away from the beginning of our first ‘warm weather’ long weekend. How excited are you to pull out the grill and cook with a cold beverage under the warm sun?
I have to say one of the things I love most on the bbq is the perfect hamburger. Check out this great recipe by Napoleon for a mouth watering burger this weekend.
3 lbs. ground beef
¼ cup butter, softened
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp. chopped fresh parsley
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
Steak Spice to taste
¾ lb. peameal bacon, sliced
¾ lb. old white cheddar cheese, sliced
6 or 12 burger buns (double burgers definitely optional)
½ cup melted butter for brushing buns
2 beefsteak tomatoes, sliced
1 sweet onion, thinly sliced
4 dill pickles, sliced
1 head iceberg lettuce, separated into leaves
Preheat grill to medium–high (450°F/230°C).
In a large bowl, mix together the beef, butter, onion, garlic, parsley, Worcestershire sauce, and mustard. Season to taste with Steak Spice.
Form into twelve 4–oz patties as uniform in size and thickness as possible. Grill burgers for 4 to 5 minutes per side for medium-well.
Grill peameal slices for 1 to 2 minutes a side, or until juicy and warmed through. Place a slice on a burger patty and top with a slice of cheddar. Close lid for 1 to 2 minutes, or until cheese begins to melt.
Brush cut side of burger buns with melted butter and grill, buttered side down, until crisp and golden brown.
Place the cheese-and-bacon-topped patty on a bun bottom. Top with tomato, onion, and pickle slices. Place a lettuce leaf on top and serve immediately, open face, on a plate. Provide your favourite condiments, such as ketchup, mayonnaise, relish, mustard, etc.
To make the burgers really out there in flavor-ville, I like to brush them with a great barbecue sauce just before they’re ready.