Great Canadian Burgers: Heritage Pork Burger
Connie DeSousa and John Jackson, chefs and co-owners of the Calgary restaurant CHARCUT Roast House, make a Heritage Pork Burger for sharing. “The bigger ones start at 24 ounces,” says Jackson. Served between thick slices of buttered brioche bread, topped with arugula and a sunny-side-up fried egg, and with pickles on the side, these burgers offer a new way to eat family-style and make our list of great Canadian burgers.
Click here for a step-by-step guide to preparing the Heritage Pork Burger
Sneak a peek of the action at Reader Digest’s Great Canadian Burgers photo shoot.