Three secrets to a sensational burger
(NC) Absolutely any time is the perfect time to bite into a juicy, flame-grilled burger oozing with a mixture of flavourful toppings that are readily available in your fridge and pantry. From the zest of a hot pepper to the tang of a relish and crunch of a delicious Bick’spickle – the possibilities are endless. Each region of Canada, from the breathtaking Rocky Mountains to the craggy eastern shores, offers its own unique cuisine and collage of flavours. This provides even more options to personalize our burgers and there is nothing more satisfying than building your own. As owner and chef at the Fidel Gastro food truck, here are my three secrets to a sensational burger:
Mix it up: I often combine chuck and brisket meat, but a mix of ground beef and pork also works well. My staple seasonings are salt, pepper and paprika. Use your hands to combine everything and shape into patties.
Pre-chill then grill: Chill burgers in the fridge for about an hour. This will keep the meat from falling apart when you fire it on the grill. Flip only once to prevent the meat from drying, at five to six minutes (per side) for a medium burger.
Pickle perfection: Pile on your favourite toppings. Bick’s pickles and specialty products are a must. There are so many options – from baby dills to sliced beets to zesty onion relish – there is a special something for everyone and every palate. One of my favourite burger recipes is for the Stampede Slider. Anyone with a hearty appetite will enjoy a juicy beef burger glazed with barbecue sauce, hot pepper rings and topped off with a deep fried baby dill pickle. This burger is guaranteed to become a year-round staple.
Stampede Sliders 1 slider bun, toasted 1 tbsp (15ml) barbecue Sauce 1 tbsp (15ml) Bick’s Zesty Onion Relish 1 small, cooked beef burger topped
with cheddar cheese, melted Bick's Hot Pepper Rings Bick’s Yum Yum Sweet Pickles 1 tsp (5ml) finely chopped onions 1 deep fried Bick’s Garlic Baby Dill
Pickle, for garnish Spread bottom bun with barbecue sauce and relish. Top with burger and remaining ingredients. Garnish with fried pickle. Prep Time: 5 minutes Makes: 1 burger Freezing: not recommended Tip: to fry pickles, quarter a garlic baby dill pickle, toss in flour seasoned with chipotle chili powder, dip in egg and dip in seasoned breadcrumbs. Fry in oil on all sides until crispy. You can find these recipes and
more at www.bicks.ca. Matt Basile is the chef/owner of the Fidel Gastro food truck and Lisa Marie restaurant based in Toronto, Ontario.