Great Canadian Burgers: Deux Chevaux Burger
This is one of the only great Canadian burgers we picked that is made from beef. At Jay Souilliere’s Windsor restaurant, Motor Burger, all the burgers are named after cars. His most popular is the Deux Chevaux-a nod to the iconic Citroën 2CV’s two-horsepower engine and to the chef’s French-Canadian heritage. Souilliere serves these Canadian beef patties in brioche buns on a mound of baby spinach with Kozlik’s Daily Dijon mustard, melted Gruyère, red onions caramelized in Maudite beer and strips of smoked bacon on top.
(Photos: Photographer: Hans Laurendeau/Shootstudio; Food Stylist: Blake Mackay; Photography Assistant: Charles-Antoine Auger)
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.
Great Canadian Burgers: Qualicum Bay Scallop Burger
“There’s something about the candy-like sweetness of the scallops with the crunch of the tempura pickles and the rich tuna-belly bacon,” says Kunal Ghose, chef/co-creator of Red Fish Blue Fish in Victoria. “Combined with tangy tartar sauce and lemon-pickled onions, the Qualicum Bay Scallop Burger is my favourite on our menu.” Home chefs can try this simpler version starring scallops and double-smoked bacon. Serve on a Portuguese bun with tartar sauce and chopped pickled onions mixed in. Make your own version of this delicious Canadian burger on your own barbeque at home.
Truly Canadian Burgers: Ultimate Moose Burger
With one moose for every four people on the Rock, it’s no surprise this gamey meat is common fare, making it one of our great Canadian burgers. Chef Katie Hayes, who just opened Bonavista Social Club, on the Bonavista Peninsula, Newfoundland, offers diners the Ultimate Moose Burger: a patty served in an artisanal bun on a bed of spinach with sautéed wild mushrooms, bacon and a tart partridgeberry ketchup. At home, you could substitute any tomato-based ketchup for delicious results.
(Photo: Hans Laurendeau/Shootstudio; Food Stylist: Noah Witenoff; Photography Assistant: Anthony Provencher-Lortie)
Great Canadian Burgers: Au Pied de Cochon Foie Gras Burger
Martin Picard, chef-owner of Au Pied de Cochon in Montreal, is notorious for his rich and decadent fare. His infamous Au Pied de Cochon Foie Gras Burger consists of a venison patty with maple-infused pork belly, foie gras, maple syrup, port and red wine mayonnaise, lettuce, tomatoes, marinated onions, mature cheddar and balsamic sauce. That makes for one seriously delicious Canadian burger. Try any combination of those toppings at home with the venison patty, and serve in a large white bun.
(Photo: Hans Laurendeau/Shootstudio)
Join Reader’s Digest Food Editor Valerie Howe as she visits celebrity chef Marc Picard to learn about his decadent burger recipe.