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.

Ingredients

½ tsp (2 mL) granulated sugar
2 tsp (10 mL) salt
2 tsp (10 mL) coriander seeds
¼ tsp (1 mL) ground white pepper
1 tsp (5 mL) garlic powder
½ tsp (2 mL) ground black pepper
¼ tsp (1 mL) ground mace
1 pinch ground allspice
2 lbs regular or medium ground pork
2 bulbs roasted garlic
1 tbsp (15 mL) white wine
2 cups cheese curds