This burger from The Living Room Restaurant in Calgary makes the best-dressed burger list in Alberta, according to John Gilchrist, a restaurant critic for CBC Radio. Andrew Keen, executive chef and co-owner of the restaurant, swears by extra-lean Alberta-raised Galloway beef, but these patties are tasty with any ground beef. Unusual additions, such as miso, capers and sweet gherkins, give the burgers a complex, full flavour.
- Portion size 4 servings
Ingredients
Method
In bowl, beat egg. Stir in bread crumbs, pickles, shallots, capers, miso, mustard, garlic, ginger, thyme, salt and pepper; mix in beef. Shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate for up to 6 hours. Or layer between waxed paper in airtight container and freeze for up to 1 month; thaw in refrigerator.)
Place patties on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 10 minutes.
Cut buns in half; place, cut sides down, on grill and toast until golden, 1 to 2 minutes. Layer burgers, blue cheese then red onion on bottoms; sandwich with tops.
Nutritional facts <b>Per serving:</b> about
- Sodium 1656 mg
- Protein 37 g
- Calories 572.0
- Total fat 24 g
- Cholesterol 121 mg
- Saturated fat 10 g
- Total carbohydrate 51 g
%RDI
- Iron 39.0
- Folate 43.0
- Calcium 22.0
- Vitamin A 8.0
- Vitamin C 7.0
