The Canadian Burger
The Canadian Burger
Why choose between a burger and peameal when you can have both? For our third take, we’re grilling a classic beef burger and topping it with a thick slice of peameal bacon for a distinctly Canadian upgrade. Smoky, juicy and built for the grill, this is the kind of burger that deserves a spot at the summer cookout.
Ingredients
1 Whole Peameal
Prime Rib Burgers
Grilled seasonal vegetables
Dijon mustard
Directions
Start with a whole peameal roast
For the burger, cut the peameal thicker than you would for breakfast, but not quite as thick as the steak. You want a substantial slice that can stand up to the beef patty without making the burger difficult to eat.Preheat the grill
Preheat the grill over medium-high heat. You want enough heat to build a proper crust on the burgers and caramelize the outside of the peameal.Begin grilling
Place the beef patties and peameal slices on the grill at the same time. Let the burgers develop a good sear before flipping, and cook the peameal until golden and lightly charred on both sides.Don’t overcook the peameal
The peameal is lean, so once you have good colour on the outside and it’s heated through, pull it from the grill. Keeping it juicy is what makes it work as a burger topping.Build the burger
Layer lettuce and tomato on the bottom bun, followed by the grilled beef patty and a thick slice of peameal bacon. Finish with your favourite burger toppings and sauces.