Add a twist to your BBQ with regionally inspired burgers

Add a twist to your BBQ with regionally inspired burgers

The President’s Choice® team has partnered with some of Canada’s top foodie influencers and chefs to create regionally inspired burgers that are sure to be a hit at your July 1st backyard barbecue. From a Portobello Burger in BC, to a Bison Burger in the Prairies and a Scallop Bacon Burger out east, there’s a taste to suit each of your guests for your next bbq!

The range of burgers and toppings from President’s Choice® allows anyone to customize a burger uniquely based on their province, neighbourhood, or family tastes.

BC: “West Coast Mediterranean Portobello Burger,” Chef Dino Renaerts, Partner and Executive Chef, The Bon Vivant Consulting Group.

BC - West Coast Mediterranean Portobello_ Cropped version

Dino started with the PC® Portobello Mushroom Caps, that are dense and meaty so the texture makes them a natural for the grill; he stacked PC® Naturally Smoked Bacon Rounds which offer everything you love about bacon strips but in a round shape (the rounds don’t just fit your burger better, but curl at the edges when cooked to better hold your toppings); he added caramelized tomatoes and goat’s cheese; and, he piled it all onto a PC® Ciabatta Burger Bun, brushed with a simple aioli made with PC® black label Basil Pesto and PC® Mayonnaise made with Extra Virgin Olive Oil.

Alberta: “Spice of the Prairies Burger,” Dan Clapson, Calgary Food Writer and Columnist.

Alberta - Spice of the Prairies Burger

Dan started with PC® Free From® Bison Burgers topped with gooey provolone cheese, and then created a spicy blueberry aioli using PC® Whole Grain Dijon Mustard and PC® Mayonnaise made with Extra Virgin Olive Oil, goat cheese and a few spices. Dan stacked it all onto a PC® Round Pretzel Bun, topped it with tomato, lettuce tossed in PC® Sweet Vidalia Onion Salad Dressing, and finished his burger by adding a surprising but delightful sprinkle of crushed PC® Thick Cut Rippled Potato Chips for crunch.

Ontario: “Great Lakes Guac and Gouda Burger,” Chef Rob Bragagnolo, Executive Chef, Marben Restaurant.

Ontario - Great Lakes Guac and Gouda Burger

Rob started with the PC® Loads of Gouda, Mushrooms & Onions Burger, with big chunks of Gouda, mushrooms and roasted onions for a big burst of flavor with every bite; he stacked even more slices of smoked Gouda and the new PC® Naturally Smoked Bacon Rounds which offer everything you love about bacon strips but in a round shape (the rounds don’t just fit your burger better, but curl at the edges when cooked to better hold your toppings); he combined avocado, cilantro, lime juice, PC® black label Peperoncini Piccanti peppers, PC® black label Spiced Tomato Condiment, and a touch of salt to create a fantastic guacamole topping; and, he piled it all onto a PC® Ciabatta Burger Bun, slathered with PC® black label Caramelized Red Onion Chutney.

Quebec: “Wagyu Beef Burger,” Chef Martin Patenaude, Loblaw® Quebec

Quebec -Wagyu Beef Burger

To create the Wagyu beef burger with spicy tomato, bacon, avocado, arugula and same-day fresh cheese, Québec style, Chef Martin started with the PC® black label Wagyu Beef Burgers, that use beef from the Kobe beef family, which has a rich, buttery flavour due to its omega-3 rich marbling, making it one of the most succulent meats in the world. He then stacked on same-day fresh cheese curds and the new PC® Naturally Smoked Bacon Rounds. They offer everything you love about bacon strips, but fit your burger better and curl at the edges when cooked to better hold your toppings. Martin also combined PC® Olive Oil Mayonnaise, the PC® black label Spiced Tomato Condiment and pepper to make a simple but flavourful spicy mayonnaise. To top it off, he garnished a PC® Ciabatta Burger Bun with fresh avocado, arugula and a dollop of PC® Corn Relish.

Atlantic: “Fog Buster Scallop Bacon Burger,” Chef Craig Flinn, Owner of Chives Canadian Bistro

Atlantic - Fog Buster Scallop Bacon Burger

Chef Craig combined PC® Blue Menu® Sustainably Sourced Wild Nova Scotian Frozen Jumbo Sea Scallops, salt, pepper, flour, eggs, PC® black label® Panko Japanese-style Breadcrumbs and PC® Extra Virgin Olive Oil from Tuscany to create mouth-watering scallops. He topped with a tartar sauce and assembled with PC® Naturally Smoked Bacon RoundsPC® Organics baby arugula andPC® Hawaiian Sweet Buns.

I decided to use PC whole-wheat buns with the PC® black label Wagyu Beef Burgers with PC olive tapenade. It was so convenient to get all the ingredients from my local Superstore.

Here is my creation!

Fancy PC Burger with Wagyu Beef - Olive tapenade and whole wheat buns - topped with melted extra old white cheddar with a mango salad and roasted small spuds on the side.

Fancy PC Burger with Wagyu Beef – Olive tapenade and whole wheat buns – topped with melted extra old white cheddar with a mango salad and roasted small spuds on the side. 

Steven Zussino

Steven Zussino is the co-founder of Grocery Alerts Canada. He loves to help Canadians save money on groceries. He also runs the blog, CanadianTravelHacking.com.

Newsletter

AMEX SCOTIA

Send this to friend