The Living Room Restaurant's Alberta Beef Burger
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 572 |
| pro | 37 g |
| total fat | 24 g |
| sat. fat | 10 g |
| carb | 51 g |
| fibre | 6 g |
| chol | 121 mg |
| sodium | 1.656 mg |
| % RDI: | - |
| calcium | 22% |
| iron | 39% |
| vit A | 8% |
| vit C | 7% |
| folate | 43% |
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1 egg
1/4 cup (50 mL) dry bread crumbs
1/4 cup (50 mL) finely chopped sweet gherkin pickles
2 shallots, finely chopped, or 1 small onion, grated
2 tbsp (25 mL) capers
2 tbsp (25 mL) light-colour miso
2 tbsp (25 mL) dijon mustard
1 clove garlic, minced
2 tsp (10 mL) minced gingerroot
2 tsp (10 mL) chopped fresh thyme
1/2 tsp (2 mL) each salt and pepper
1 lb (500 g) lean ground beef
4 Oonion or hamburger buns
2/3 cup (150 ml) crumbled blue cheese
Half small red onion, thinly sliced
Preparation:
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.
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