Tag Archives: burgers

One Humble Can of Black Beans, Six Different Meals to Remember

With summer in full swing, grab a can of black beans from your pantry and make these six super simple recipes for your next barbecue night. Black beans are loaded with nutrients and are oh-so versatile. From grilled black bean burgers to a seasonal black bean salad, I am sharing a variety of recipes you can create with a humble can of beans. Just be sure to rinse and drain the can of beans before using to remove any excess liquid or sodium. OK — here we go!

Related: One Humble Can of Chickpeas, Six Different Meals to Remember

Spicy Black Bean Nachos
Nachos are the ultimate snack food: you can keep them as simple as you’d like or load them up with ingredients and flavour. Next time you whip up a skillet of nachos, try sprinkling them with smoked cheddar cheese, diced corn, black beans, taco seasoned ground meat (optional) and sliced jalapeños. Don’t forget to serve them with a side of salsa, guacamole and/or sour cream for dipping.

Black Beans and Rice
Rice is a staple side dish for just about any meal, but instead of serving plain white rice, why don’t we jazz it up a little bit? Mix steamed rice with black beans, olive oil, grated garlic, chopped cilantro and fresh lime juice. Season with salt and pepper to taste. This will pair wonderfully with grilled chicken, pork or beef.

Fried Egg With Black Beans and Toast
This quick toast is one of my go-to recipes for breakfast or an afternoon snack. A fried egg served with pureed black beans, diced tomatoes and cilantro. Serve over a taco shell or slice of toast.

Related: The Tastiest Things You Can Put on Toast (That Isn’t Avocado)

Black Bean and Corn Salad
Nothing says barbecue season like a colourful bean salad. It can be made a day ahead of time and travels really well for a picnic in the park. This one features black beans as the base with diced tomatoes, diced corn, minced red onion, grated garlic, olive oil and freshly squeezed lime juice. Season with salt and pepper to taste.

Black Bean Burger
In my house, burgers are on high rotation during the summer months. If you are looking to reduce your meat intake, turn a can of black beans into homemade veggie burgers! You can mash just about any flavour into these burgers. Start by sautéing minced garlic, onion and peppers until softened. Add them to a food processor with a can of black beans, cup of panko bread crumbs, two eggs, barbecue sauce, Worcestershire sauce, salt and pepper. For extra flavour, add paprika, cumin and a pinch of cayenne. Pulse until mixture comes together and shape into patties. Chill for 30 minutes to firm before pan frying or grilling.

Related: These Vegan Burger Recipes are Perfect for Grilling Season

Black Bean Dip
Turn a can of black beans into a flavourful summer dip to serve with tortilla chips. To make, simply blend a can of black beans with minced garlic, olive oil, jalapeño (seeds removed), cumin, fresh lime juice, salt and pepper. Add a splash of water until desired consistency is reached. Garnish with tomato, mango or corn salsa if desired.

Want to cook with more pantry staples? These canned salmon recipes and tortilla recipes might do the trick!

Big Food Bucket List Burgers

The Best Burgers: John Catucci’s Picks for 2019

With a job that takes him to some of the best spots and hidden gem restaurants across North America in search of crave-worthy dishes, John Catucci knows what it takes for a burger to be great.

In the first season of Big Food Bucket List, he gets to explore fresh and unusual takes — from a sweet and savoury version using a classic Chinese snack to a place that glazes their bacon strips with yellow mustard — to more standard versions of the beloved hamburger.

The only thing Catucci’s favourite burgers have in common? They all feature a beef patty (or several) on some sort of bun. Beyond that, only the chef’s creativity is the limit — even if it’s a version that honours the burger in its most classic form.

At Hamilton’s Hambrgr, the burger patties are made from a mix of chuck and inside round beef cuts, giving them a lot of juice and flavour. That signature mix is formed into a ball before it gets smashed against the sizzling hot flat-top grill, causing a Maillard reaction — similar to caramelization — that creates a golden crust. Those patties are paired with slices of bacon slathered with standard yellow mustard before they’re grilled on the flat top — adding an extra level of tang to the meaty #Hamont creation.

See more: The Best Burgers from You Gotta Eat Here!

Hamont Burger Hamburgr
The #HAMONT Burger

Burgers cooked on a flat top, especially with processed cheese, have a flavour that just can’t be recreated, says Catucci.

“There’s something about that thin, flat, smashed Maillard effect… and the processed cheese that works so perfectly. It’s everything you want in a burger,” says Catucci.

But, for nostalgia’s sake, Catucci likes a good charbroiled version.

“It reminds me of the burger place my parents would take me to as a kid. That’s the flavour of childhood.”

See More: Big Food Bucket List Restaurant Locator

Hodad’s in San Diego comes by their relatively classic take on a burger honestly. Now owned by the third generation of the same family, this spot has been dishing up burgers for decades. But that doesn’t mean they haven’t done some tinkering. Forget slices of bacon, Hodad’s creates a patty from the salty pork to slide between their smashed beef patties — however many you’d like.

Hodad's Burger
Hodad’s Double Bacon Cheeseburger

“It’s a delicious mess,” says Catucci. “Your shirt is going to be ruined, but you’re going to be happy.”

When it comes to burger toppings, Catucci goes for the standards: lettuce, tomato, mustard and relish. But he appreciates a burger that goes off the beaten path for condiments. There is no rivalry between classic and inventive for the Bucket List host — all burgers are welcome.

That’s one of the reasons why Catucci likes what Patois in Toronto is doing.

At this spot, known for bringing foods and flavours from different cultures together, the burger veers from any classic version. First, there’s no ordinary mayo spread on their signature Chinese Pineapple Bun Burger, it’s oyster mayo. And the smashed patty is topped with not just lettuce and tomato, but a handful of smoky potato sticks for salty crunch. What really sets this burger apart, though, is a sweet Chinese pineapple bun takes the place of a regular version, creating a salty-sweet concoction.

Patois Chinese Bun Burger
Patois’ Chinese Pineapple Bun Burger

“It almost tastes like steak,” says Catucci. “It’s unlike any other burger I’ve had.”

Meanwhile, at Saltie Girl in Boston, MA, traditional bacon is replaced with a slab of golden-crusted pork belly for their namesake burger, which also eschews American cheese for gruyere and gets a spicy kick from their ‘Angry Sauce’ spiked with sriracha.

No smashing here, the fist-sized patty is cooked in cast iron to get a nice crust and the whole thing is capped off with deep-fried chunks of lobster.


Saltie Girl Burger

It’s juicy patty and size leaves Catucci needing more than one napkin.

“It’s a complete mess of a burger, but that’s part of what makes it a bucket list, he says.”

While the burgers on this round of Big Food Bucket List are generally beef based, Catucci says he’s enjoyed several veggie or vegan burgers in his travels and he hopes to see even more in the near future as restaurants expand their offerings.

“It’s amazing what you can do (with veggie burgers),” he says, noting there is still an appetite for vegetable versions that echo of their meaty counterparts. (The Beyond Meat version, for example, is making serious inroads.)

“I’m hoping if there’s another season, I’ll get to eat more of those, for sure.”

Watch Big Food Bucket List Fridays at 9 PM and 9:30 PM ET.

Food Network Canada spring schedule

8 Reasons You Need to Watch Food Network Canada This Spring

Winter is finally behind us, which means it’s time to trade in the hearty soups and casseroles for crisp salads and grilled fare. It’s been a long haul, but we’ve officially made it through the ice storms and sub-zero temperatures, and now we can’t wait to get out there and celebrate all the delicious things spring has to offer.

That includes some downright delectable selections coming up on Food Network Canada. The spring lineup is jam-packed with new and returning personalities, a few fun new competition series, and the return of Top Chef Canada, to name a few. Read on for all the reasons you’ll want to tune in to watch Food Network Canada this spring.

Buddy-Valastro-and-Duff-Goldman

Buddy vs. Duff

Premieres: March 10

Who’s your favourite pastry chef, Buddy Valastro or Duff Goldman? Both guys have been hitting us with their insider baking knowledge for years, but for the first time ever they’re going head-to-head in the kitchen for what might be the greatest feud in baking history.

Over the course of six pastry-filled episodes, Buddy and Duff compete in an intense selection of themed bake-offs that tackle everything from carnival treats and beautiful pies to plated desserts and doughnuts.

Along the way, they’ll also participate in six “cake-offs,” in which the chefs and their hand-selected teams try to outdo one another in a bid for bragging rights.

It all culminates in a massive showdown at Philadelphia’s Franklin Institute, where the chefs help execute two decadent wedding proposals before crafting special space-themed cakes that put all of their skills on the line.

Spring Baking Championship season 5 with Clinton Kelly

Spring Baking Championship

Premieres: March 18

Get those convection ovens ready because the fifth season of this seasonal baking competition is back, baby! Ten new bakers are ready to mix, whisk and purée their way to a big $25,000 win, and they’re willing to pull out all of their best baking tricks in order to nail this thing.

The competition kicks off with celebratory challenges, in which the competitors invoke their inner artists to create animal-themed doughnuts and, later on, watercolour cakes featuring all of spring’s best fruits and veggies. Decorative pies, marshmallow treats, and nutty desserts are also in store throughout the rest of the season.

Joining returning judges Duff Goldman, Lorraine Pascale and Nancy Fuller is new host Clinton Kelly, of What Not To Wear fame. We have faith that the lifestyle expert will be just as deft at handling these new hosting duties as he is the latest fashions.

Family Food Showdown

Premieres: March 21

There’s nothing quite like the act of cooking to bring families together, whether it’s through a secret family recipe, weeknight dinners at the table, or even a Sunday afternoon bake-session with the kids. But in this new competition series hosted by Valerie Bertinelli, we’re about to meet a series of families for whom food is everything.

In each episode, two foodie families (think restauranteurs, food truck operators, competition cooks and relatives) face off in a series of challenges that are designed to put their cooking, communication, and creativity to the test for a weekly $10,000 prize.

“With these contestants it’s not just about the money,” Bertinelli says. “There was a lot of pride involved, and so that’s when you’d see the fires really start to happen on the grills and in their personalities. So I would get close to them immediately, and it was really hard to watch the ones that didn’t get to go through. You start to fall in love with these contestants.”

Fire-Masters

Fire Masters

Premieres: March 21

The kitchen is about to get lit with the debut of this brand new Canadian competition show, which ditches the traditional oven in favour of all things grilled, charred and ‘cued. In 10 fire-fuelled episodes chefs from across North America come together in a sizzling, three-part cook-off for a rotating panel of established judges.

In the first round, three chefs must present an impressive signature dish to stay alive in the Napoleon grill arena. In the second round, the two remaining chefs go head-to-head by incorporating one of two featured ingredients into their dish. And then in the last round, the “Feast of Fire,” the last man or woman standing will take on one of the Fire Master judges.

Considering this year’s roster of experts includes former Top Chef Canada competitors and some of the greatest pitmasters around, we’d say the contestants have their work cut out for them. Canadian chef Dylan Benoit hosts the fireocious new series.

Burgers-Brew-and-Que

Burgers, Brew & ‘Que

Premieres: March 21

What’s better than a perfectly grilled burger and a fresh pint to go with it? Not much, according to Iron Chef Michael Symon. The chef and personality is back for a fourth season of his grilled-meats-based travel show, and we can’t wait to see what he’s going to uncover next.

Follow along as Symon searches high and low for the best barbecue and burgers in America, from elaborate cheeseburgers and perfectly smoked brisket, to fall-off-the-bone ribs and ridiculous roasts. Of course, he’ll also need some hoppy local brews and bevvys to wash it all down with, giving us some serious barbecue envy. In fact, a few episodes in, and you’ll probably want to start crafting your own food-based road trip, too.

Top Chef Canada Season 7

Top Chef Canada

Premieres: April 1

This is not a drill — Canada’s most prestigious culinary competition is back, and this season the “steaks” are higher than ever. Join 12 up-and-coming chefs, each representing the coming-of-age in the Canadian food scene, as they battle in some of the most intense Quickfires and fiercest Elimination Challenges to-date. On the line? A $100,000 cash prize from Interac, a design-inspired Café kitchen, a culinary tour of Italy for two from Air Transat, $5,000 worth of Cuisinart products, and the title of Top Chef Canada.

The action kicks off in the premiere episode with an “In-Cook” twist, when the 11 named competitors are asked to judge dishes from the three chefs vying for the last spot in the competition.

That inaugural challenge certainly sets the tone for the season to come, and we can’t wait to dig in. Host Eden Grinshpan is back to helm all the action; she’s joined by returning head judge Mark McEwan and resident judges Chris Nuttall-Smith, Mijune Pak and Janet Zuccarini.

Restaurant Impossible

Premieres: April 23

We have a soft spot for the owners of failing restaurants… after all, who doesn’t appreciate a foodie who is trying to put his or her dreams into action? So we’re all in when the 14th season of Robert Irvines restaurant-saving series returns in April following a two-and-a-half-year hiatus. After all, who doesn’t want to watch a new slew of restaurant owners that just need a little help in turning things around?

With a mere $10,000 and only two days to do it, it’s all hands on deck as Irvine attempts to muscle his way through the overhauls, teaching these owners the dos and don’ts of the industry so that their eateries can ultimately survive.

It’s a tall order, but if anyone has proven his salt over the years it’s gotta be chef Irvine.

Best Baker in America

Premieres: May 19

Sure, you can do better than store-bought goodies for the bake sale, and you’ve been known to roll out the fondant on occasion. But do you have what it takes to be classified as the best baker in the country? That’s the question this series poses when it returns for a hefty third season of elevated buttercream frostings, airy meringues, and modern takes on some tried-and-true classics.

Follow along as a brand new batch of contestants prove they have the baking skills needed to impress the all-star judges — and each other — in their rise to the top.

Lentil Walnut Burger Buns with Creamy Cashew Pesto

We put a twist on the classic veggie burger by creating these moist, flavourful patties and using them as the bun! Add your favourite veggies along with this creamy cashew pesto spread, and you’ve got a filling and delicious meatless Monday meal.

Prep Time: 15 minutes
Cook Time: 45 minutes
Makes: 4 small burger buns

888_lentil-walnut-burger-buns

Ingredients:

For the creamy cashew pesto:
1 cup raw cashews (soaked for 3 hours)
1/3 cup almond milk
2 Tbsp lemon juice
1 garlic clove
½ cup basil leaves
½ teaspoon sea salt
¼ tsp ground pepper

For the lentil walnut burger buns:
½ cup dried green lentils
2 cups water
¾ cup diced carrot
1 cup finely chopped onion
1 tsp coconut oil
½ cup raw walnuts
¼ cup buckwheat flour
2 Tbsp nutritional yeast
1 tsp dried parsley
1 tsp onion powder
½ tsp sea salt
¼ tsp cumin
¼ tsp paprika
¼ tsp coriander
¼ tsp ground pepper

Directions:
1. Bring lentils and water to a boil, and then reduce to a simmer and cover. Cook for 20 minutes. Drain excess water from the pot once the lentils are tender.
2. Meanwhile, drain and rinse cashews from the soaking water and add to a blender with the remaining ingredients for the cashew pesto. Combine until smooth and refrigerate until ready to serve the burgers.
3. Preheat oven to 375°F
4. Heat coconut oil in a pan over medium heat and cook diced carrots for 3 minutes. Add onions and cook together for another 4-5 minutes until soft.
5. Add cooked onions and carrots to food processor with lentils and remaining ingredients for the burger buns. Combine until a soft dough forms.
6. Form patties with approximately ¼ cup of the mixture and bake on a parchment lined baking sheet for 20-25 minutes, flipping half way through.
7. Spread cashew pesto on one side of a burger bun, add toppings of your choice and place another burger bun on top. Serve immediately.

See more from hot for food on their YouTube channel.

3 Best Homemade Veggie Burger Recipes

Grilling season is upon us and just because you don’t eat meat, doesn’t mean you can’t enjoy a delicious, juicy burger!

Veggie burgers are wonderful for vegans, vegetarians and omnivores; they pack loads of fibre, phytonutrients, antioxidants, vitamins and minerals. In turn, they help with weight control, prevent inflammation and still deliver a sufficient amount of protein. You can get creative and play around with different flavours and seasonings, like with these three burgers below.

1. Crunchy Sunshine Burger

vegburg

Ingredients:
1 cup sunflower seeds
3/4 cup brown rice or quinoa (dry)
1 cup beet, grated
2 cloves garlic, chopped
1 cup onion, diced
1 cup fresh parsley, chopped finely
1/4 tsp sea salt
Pinch of black pepper

Directions:
1. Preheat oven to 350°F.
2. In a pot, combine ¾ cup of brown rice and 1 ½ cups of water. Bring to a boil, cover the pot and simmer for 25 minutes until the rice is fully cooked.
3. In a food processor, combine all of the ingredients and blend until a sticky mixture forms.
4. Shape the mixture into patties, place on a baking sheet linked with parchment paper and bake in the oven for 15-20 minutes.
5. The burgers should be crunchy yet still moist and soft.

2. Oh My Chickpea Goodness Burger

burg

Ingredients:
1 can chickpeas (BPA free, if possible)
½ red onion, chopped
1 clove garlic
1 small sweet potato
½ cup parsley
¼ cup chickpea flour
2 Tbsp tahini
1 Tbsp honey
¼ tsp sea salt
½ tsp ground cumin
¼ lemon, squeezed

Directions:
1. Preheat oven to 350°F.
2. Turn on a food processor; while it is running throw in the garlic clove so it is evenly chopped.
3. Add the sweet potato, parsley and onion to the food processor and pulse.
4. Open the can of chickpeas, rinse them and then add the chickpeas to the food processor. Pulse the mixture so some of the chickpeas are being mashed and some are retaining their shape.
5. Take the mixture out of the food processor and place in big bowl. Add the chickpea flour and seasoning to the bowl. Mix well so the entire chickpea mixture is seasoned.
6. Form into patties and place on a parchment lined baking sheet.
7. Bake in the oven for 30 minutes.

3. Black Bean Rainbow Burger

452676965

Ingredients:
1 can black beans (BPA Free, if possible)
½ cup quinoa, uncooked
¼ red onion, chopped
¼ cup corn
½ red pepper, chopped
¼ cup cilantro, chopped
½ tsp cumin
½ tsp  paprika
½ tsp chili powder
¼ tsp sea salt
1 Tbsp honey
½ lime, squeezed
1 tsp chili in adobo sauce (optional)

Directions:
1. Preheat oven to 350°F.
2. Place ½ cup of quinoa and 1 ½ cups of water in a pot, bring to a boil, cover and simmer for 15 minutes.
3. Place the red onion, red pepper and cilantro in a food processor or chop very finely.
4. Open a can of black beans, rinse and add to the food processor. Pulse until some of the mixture is mushy and some beans are still intact.
5. Once the quinoa is cooked add it to a big bowl. Pour in the mixture that’s in the food processor.
6. Add in all of the spices, honey and lime. Mix everything together well so it is all seasoned.
7. Shape into patties, place on a parchment paper lined baking sheet and bake in the oven for 30 minutes.

Got Some Healthy Buns?

Most buns are made from white flour, which robs your body of nutrients and provides no real nutrition, and many of our bodies simply cannot tolerate whole-wheat based buns. In order to have your bun and eat it too, there are plenty of alternatives to amplify your burger and still maintain your health.

Gluten-Free Buns

A lot of people are sensitive to gluten, which is why the gluten-free craze is blowing up! Gluten is a protein found in certain grains, which gives it is a nice, fluffy texture. Although delicious, gluten can actually be the culprit of a lot of digestive and inflammatory issues. While I don’t necessarily believe everyone needs to remove gluten from their diet completely, it’s something you may want to limit and be conscious of when you’re eating it.

There are tons of gluten-free baked goods out there at health food stores and conventional grocery stores as well. Check the freezer section for gluten-free buns, but be sure to read the ingredients! There may be some additives you’re not familiar with such as xanthan gum. If the ingredient list gets too long or looks a bit too scientific, try searching for another brand. Alternatively, try experimenting in the kitchen with gluten-free flours and make your own!

Sprouted Buns

The act of sprouting grains is a really interesting process. Grains that are sprouted have higher protein and nutrient content; they have much higher levels of vitamins B and C than other options. Many people who are sensitive to certain flours can actually tolerate sprouted grains, and there are also great companies that make sprouted burger buns, sprouted wraps and sprouted bread . Check the grocery store freezer section or fresh bread section to the find some sprouted goodness.

Wraps & Bread

There are many different varieties of healthy wraps and bread out there; spelt, kamut, quinoa, gluten-free and sprouted. If you’re looking to have some carbs with your burger but don’t care if it’s a bun in particular, try slicing your burger and placing it in a wrap or using two pieces of bread. This way you’ll have a much heartier carbohydrate and still enjoy your delicious veggie burger too.

tamara-green-living-kitchen Tamara Green is co-founder of The Living Kitchen, and a Holistic Nutritionist and Natural Cook. She combines her knowledge of nutrition and passion for cooking good food to work with clients to create lasting changes in their lives.

The Vegan “Big Mac”

You know those nights when you just feel like a Big Mac? Well don’t go get one because you’ll hate yourself afterwards. Instead, make this vegan “Big Mac” at home in a flash and hate yourself a little less from the comfort of your own couch! I hope you know I’m joking — I haven’t hated myself after eating once since going vegan two years ago.

I made this burger using Gardein’s ultimate beefless burger patties and Fieldroast’s chao cheese, and I made a quick “Big Mac” sauce using vegan mayonnaise (recipe follows). I also have to admit: my vegan “Big Mac” looks a lot more alive than the one you get at the drive through!

888_veganbigmac2

Ingredients (1 burger):
2 vegan burger patties
2 tsp barbecue sauce
2 slices of vegan cheddar cheese
1 1/2 large kaiser rolls

Use these ingredients to your liking:
Boston leaf lettuce
White or red onion, finely minced
Relish (or pickles)

Vegan “Big Mac” sauce ingredients:
1/4 cup vegan mayonnaise
1 Tbsp lime juice (or lemon juice)
1/2 Tbsp hot sauce (or ketchup)
1/2 tsp onion powder

888_veganbigmac1

Directions:
1. Combine all the sauce ingredients together in a bowl and refrigerate until ready to assemble the vegan “Big Mac”.
2. Cook vegan burger patties in a pan on the stove or on a barbecue, and baste them in barbecue sauce as you go. Melt cheese slices on top during last minute of cooking.
3. Cut one kaiser roll in half and take another kaiser roll and cut a slice off the bottom for the middle piece.
4. Put vegan “Big Mac” sauce and relish (if using) on both sides of the middle pieces of the bun and the inside of the top and bottom bun. Add your burger patties with cheese between each piece of bun, and then add onions, lettuce and pickles to your liking.
5. Dive in and don’t forget lots of napkins!

See more from hot for food on their YouTube channel.

Canada’s Most Creative Burgers from You Gotta Eat Here!

John-Catucci-Burger
When you eat as many burgers as I do, you become thankful for the creativity and ingenuity of chefs across Canada.

Canadian restaurants are busy flipping the classic burger on its head. From coast to coast to coast, they take the art of burger making to the next level. As the host of You Gotta Eat Here!, my taste buds are consistently spoiled. How many people can say they’ve been able to sample everything from mac and cheese to chicken balls, chili to oysters and sausage to soft shell crab on top of their burgers? And that’s just a small sampling of the mouth-watering menu options I’ve encountered.

Take a mouth-watering trip through You Gotta Eat Here! burgers from season one and two. Select ‘Caption’ to see burger description. Click on image to get the recipe.

In Season Three we were treated to The Outlandish Oyster Burger at Mile One Eating House in Pemberton, BC. This burger is the best of BC on a bun. Chef Randy Jones takes three big, ocean-fresh oysters and breads them in panko before pan frying them and finishing them off in the oven. Once they’re hot and golden, the oysters are loaded onto a fluffy potato bun smeared with smoky, creamy chipotle mayo and topped with crispy bacon, fresh tomato and lettuce.

The Surf and Turf Burger special at Little Louie’s Burger Joint & Soupery in Cambridge, ON, is the owner Steve Allen’s tribute to his hometown of Cape Breton, NS. In order to make his signature beef patties, he starts with ground beef and adds hoisin, soy sauce, garlic, Worcestershire sauce, Sriracha, eggs and diced onions. To build the burger, he spreads house made tartar sauce on a bun, then places the patty down and adds a generous helping of sweet cabbage before finishing with the deep fried lobster tail. For presentation, a beer-battered lobster claw is skewered on top.

Surf-and-Turf-Burger

The Surf and Turf Burger Special at Little Louie’s Burger Joint & Soupery in Cambridge, ON

What makes an exceptionally good burger? It’s all about flavour and texture. And it can even be done without the meat. I ate a vegan burger at Boon Burger in Winnipeg — Canada’s first all-vegan burger joint — that was unforgettable.

Shooting for Season Three, I worked with one chef who outdid himself in the number of burger toppings. Erv Salvador at Lucy’s East Side Diner, Vancouver, BC, does an everything-but-the-kitchen-sink hamburger creation that features four, 5 oz. hamburger patties, each covered in melted thick-sliced Canadian cheddar and topped with crisp bacon, caramelized onions, and mushrooms. A thick, crispy onion ring is balanced on top of the mushrooms and the center is filled with homemade chili and topped with a fried egg.

Finally, the chef adds a butterflied smoked sausage and a handful of ultra thin and crisp deep fried onions. The list of tasty treats we sampled goes on, whether it’s the nachos-inspired, The Rebel, at Burger Revolution in Belleville, ON or the Country Road Pizza Burger at St. Joachim Diner in Belle River, ON.

The-Rebel-Burger
The Rebel Burger at Burger Revolution in Belleville, ON

We live in a massive, diverse country, full of endless possibilities for travel and long road trips. It’s nice to know that you can eat a burger at practically every step of the way and feel like you’re eating something different each time you sit down for a meal. Keep up that kitchen creativity, Canada.

This is an abridged version of a blog post that originally appeared in The Huffington Post Canada. To read John Catucci’s full post go here

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