This Saturday is July 1st, and here in Canada that means it's Canada Day! This year is a big number, we are turning the ripe old age of 150. I know we are still a fairly young country, but we are a mighty country. When you travel this great vast land you will find nothing but pride in the citizens who live here. We aren't loud about our pride that often, but we love this country with ever fiber of our being. We love our great white north and wouldn't want to live anywhere else.
My family is 6 generations Canadian on one side and on the other we go back even farther. My husband's family goes back way back to early Canada, even before it was considered Canada. His one ancestor was part of the Louis Riel trial. So both sides have a rich history of settlers of this great nation. My great great Uncles Sam and Bert both fought in World War I. Bert was one of the first soldiers to cross over Vimy Ridge where Canada proved we were a nation that had fight in us. We did what no other nation could on that day.
With this great history, I like to joke and say I have poutine and maple syrup running through my veins. That is where this amazing burger came to light. I had an idea and it developed into this unbelievable juicy reality that we as a family couldn't help but high five and fist bump about.
This masterpiece I would like to dub The Loaded Canadiana Burger, because it is loaded with poutine, pure maple syrup and hickory liquid smoke. Drop the Mic... nah just kidding... but seriously.
This burger my husband and sister helped with making it the way it is. That is why I love discussing my ideas with people I love because they give some input on how to make it awesome. Are you ready for this? I strongly suggest getting the ingredients and making this for all your friends on Canada Day. They will beg for seconds, even if it hurts.
The Loaded Canadiana Burger
1 package of bacon
3 cups of julienne cut French fries (I bought Western Families julienne style frozen fries)
1 - 240 gram package of real cheddar cheese curds
2 pounds of sirloin ground beef
2 tablespoons of pure maple syrup (please don't use table syrup, you need the real deal)
1/2 cup of mayonnaise
1/4 cup of sour cream
1 tablespoon of hickory liquid smoke
2 teaspoons of salt
2 teaspoons of pepper
4 pieces iceberg lettuce
1/4 cup of melted butter
1 package of premade beef gravy mix, or 2 cups of homemade beef gravy
4 brioche hamburger buns (or any nice hamburger bun. Sorry not the white ones everyone gets for burgers. Trust me on this.)
In a small bowl add the mayo, sour cream and liquid hickory smoke. Mix together and cover with plastic wrap, place in the fridge to allow the flavours to get richer and meld together.
Cook the bacon according to the package instructions, when it is crispy but also has a bit of chewiness to it then it is done. Place on paper towels and allow the grease to drain.
Cook the French fries at 425F, cook them until they are golden brown and crispy. They need to be crispier then you normally do so they hold their integrity when you add the gravy. Not burned but super crispy.
While the bacon and fries are cooking make the gravy. Once the gravy is cooked, cool it down so that it is no longer hot and congeals. Place off to the side.
Take the ground beef and add the salt, pepper and maple syrup. With clean bare hands mix the ground beef, you want to incorporate the maple syrup throughout all the beef.
Take the cooked bacon and fries, and then the cheese curds and dice them all into smaller pieces. Place in a large bowl and add half of the gravy. Mix together. If it seems too dry add a bit more gravy at a time until it makes a thick filling.
Form your patties by creating 8 equal balls. Flatten out the balls to form a patty. Take half the patties and form a bit of an indent in the middle to create a bowl. Add 1/4 cup of the filling to the center. Take another patty and place on top. Squish the edges together so you cannot see a seam. Repeat with all the patties, until you have 4 large burgers.
Place the finished patties on a plate and then place in the freezer for 30 minutes. This helps set the meat up and the filling. Preheat your barbeque.
Cook the patties on the barbeque until they reach your desired doneness. Be careful with flipping them when you first start cooking, you want to make sure no filling leaks out.
In the last 5 minutes cut open each bun width wise. Brush the middle with the melted butter and then place on the barbeque. Toast the insides till there are grill marks and they are slightly crispy.
Remove the burgers and allow to rest for 5 minutes. Add the hickory mayo to each grill side of the bun, place burger on top and then add a piece of iceberg lettuce.
Then sit back and enjoy this blend of Canadian flavours!
It's okay guys, I know you have drool running down your chin right now. Trust me it tasted even better than it looks, is that even possible?? My husband nailed the grill marks too on the burger, he is king of the grill. Also I have to give him credit for 90% of the pictures, he has a knack for it that is for sure! I was pretty excited about the action shots, those are new.
A little side note, the Root Beer in the background I found at a super market named Urban Fare here in Kelowna. This brand is from Washington, and it is honestly the BEST root beer I have ever had. This is not a sponsored post in any way for them, I just liked it and wanted to showcase it in the background.
Happy Canada Day to everyone! I hope you all have an amazing weekend and eat too much! My heart is full as I am a proud Canadian and I am excited to celebrate our Country's milestone.
The Loaded Canadiana Burger
A little about me
Just a BC girl living in a Alberta world on a cattle ranch nestled near Kananaskis country. I love all things food, my husband and my two beautiful children. I am always looking for inspiration through the world around me.