Rhonda Allaby-Glass

Ro’s ULTIMATE Burgers

Ingredients for 6 large hamburgers:

2 lbs extra-lean ground beef

1 tsp. McCormick’s Chipotle Chili Pepper

1 tsp. garlic powder

½ tsp onion powder

¼ cup President’s Choice hickory smoke BBQ sauce

Dash pepper, salt

1 egg

Cream Cheese Filling:

2 tsp. fresh or freeze dried chives

6 tbsp. cream cheese

Method:

Combine the hamburger ingredients and set aside. In a separate bowl combine the cream cheese filling mixture.

Divide meat mixture into 12 equal portions and shape into patties. Spoon one tablespoon of the cream cheese mixture onto six of the patties. Top each with another patty (one that does not have the cream cheese mixture on it) and seal the edges. Refrigerate for at least 30 minutes before grilling. Top with bacon, onion, tomato, dill pickle slices and a mixture of mayonnaise and Hickory Smoke BBQ sauce. ENJOY.

Derek Cosgrove

Derek’s Frickel-Fried Burger – It’s fricken’ awesome!

My Texas-inspired burger’s unique topping is frickle (deep fried pickle). After I top the burger with the frickle medallions, I top with French’s fried onions, crispy pancetta and cheese (I use Monterey Jack with jalapeño). Finish it off with some lettuce, tomato and a dollop of southwest sauce.

Ingredients for 4 burgers:

Frickles

1 egg yolk

½ cup water

1 cup flour

Dash salt, pepper

¼ cup corn starch

3-5 pickles (sliced into medallions)

Oil for deep frying

Burger

1.5 lbs ground sirloin

Toppings

4 slices pancetta

4 slices Monterey Jack cheese

1 can fried onions (French’s)

Lettuce, tomato, etc.

Southwest sauce

Kaisers

Method:

Make Frickles: Beat egg yolk and water together. Add flour slowly to keep batter smooth.

Slice pickles 1/2 inch thick, drain on paper towel. Dip pickle slices in batter and fry in hot deep fat.

Prepare the burgers: Mould the ground beef into 4 large patties; season with salt and pepper. Place in fridge until grill is fully heated. Fry the pancetta and put aside on paper towel.

Fire up the grill: Grill the burgers 5-7 minutes per side. When they are almost finished place the pancetta and frickles on the burger then cover with cheese. Remove when cheese has metled.

Serve the burgers: Toast the buns, add patties and all other garnishes including fried onions and serve! “I guarantee this will be the best fricken’ burger you have ever eaten!”

Jackie Edmonds

“Eureka!” The perfect blend of beef, flavourful spices and a hint of fine herbs. It’s a taste of the Far East that will drive your senses wild!

The Taste of the Far East Burger

Ingredients for 6 – 8 hamburgers:

1 kg extra lean ground beef

1 bunch green onions, minced

1 small green hot chilli pepper, minced

2 tsp fresh ginger-root. peeled and grated

1 ½ tsp salt

2-3 tbsp chopped fresh cilantro

1 tsp garam masala

Juice of half a lime

Toppings:

Lettuce

Tomato

Red onion

Mango Chutney

Directions:

Mix all the above ingredients well together and refrigerate 1 hour while flavours mingle. Shape into 6 – 8 burger patties. Barbeque for 8-10 minutes and enjoy in warm burger buns topped with lettuce, slices of tomato, finely sliced red onions and a huge dollop of mango chutney.