Hamdi Saidani This Jamie’s Ultimate Canada Day Burger Recipe is a juicy and cheesy recipe, which is made with quality minced chuck steak and a crunchy homemade slaw. It’s the perfect recipe for a Canada Day BBQ, ready in about 35 minutes.
Jamie’s Ultimate Canada Day Burger Recipe Ingredients
BURGERS
- 800g minced chuck steak
- Olive oil
- 1 pinch of cumin seeds
- 4 slices of Canadian Cheddar cheese
- 4 burger buns
- Tomato ketchup
SLAW
- 2 heaped tablespoons fat-free natural yoghurt
- 1 teaspoon Dijon mustard
- 1 teaspoon English mustard
- 1 lemon
- 2 tablespoons extra virgin olive oil
- ¼ of a red cabbage
- ¼ of a white cabbage
- 1 small red onion
- 1 carrot
- 1 red eating apple
- A few sprigs of fresh mint
- ½ –1 fresh red chilli
- 2 gherkins
- 1 handful of baby spinach leaves
- 4 rashers of Certified Humane smoked streaky bacon
How To Make Jamie’s Ultimate Canada Day Burger Recipe
- Form the patties: Divide the minced chuck steak into 4 equal portions. With wet hands, roll each portion into a ball, then flatten into a patty that is slightly wider than your burger buns. Place them on an oiled plate and refrigerate to firm up.
- Make the slaw dressing: In a large bowl, combine the yoghurt, both mustards, the juice of the lemon, and the extra virgin olive oil. Season with a pinch of sea salt and black pepper and mix well.
- Prepare the slaw vegetables: Remove any tough outer leaves from the cabbages. Peel the onion and carrot. Coarsely grate the cabbages, onion, carrot, and apple directly into the bowl with the dressing.
- Finish the slaw prep: Finely slice the mint leaves and the chilli (deseed it first if you prefer less heat). Finely slice the gherkins and spinach, then add everything to the slaw bowl. Set aside, ready to toss later.
- Cook the burgers: Preheat a barbecue or a griddle pan to high heat. Season the burger patties with salt, pepper, and the cumin seeds. Cook for 3 to 4 minutes on the first side, then flip. Place a slice of cheese on top of each burger and cook for another 3 to 4 minutes, until the cheese is melted and the burger is cooked to your liking.
- Cook bacon and finish slaw: While the burgers cook, fry the bacon in a separate pan until golden and crisp. Drain on paper towels, then chop into small pieces. Add the chopped bacon to the slaw and toss everything together.
- Assemble the burgers: Lightly toast the burger buns, cut-side down, on the grill. Spread ketchup on the bottom bun, place a cheeseburger on top, add a generous dollop of the bacon slaw, and finish with the top bun. Press down firmly and serve immediately.
Recipe Tips
- How to get a juicy burger? The key is to use minced chuck steak, which has a good fat content, and not to overwork the meat when forming the patties. Handle it as little as possible.
- Why wet your hands to form patties? Wetting your hands prevents the minced meat from sticking to them, making it much easier to form smooth, uniform patties without compressing them too much.
- Can I make the slaw ahead of time? You can prepare the dressing and chop the vegetables a few hours in advance, but for the best crunch, toss it all together and add the bacon just before serving.
- How do I know when the burger is cooked? For a medium burger, 3-4 minutes per side on a hot grill is a good guide. It should feel firm to the touch. For well-done, cook a minute or two longer per side.
What To Serve With Canada Day Burgers
This is a full meal on a bun, but it’s always great with some classic BBQ sides.
- Crispy French Fries or Poutine
- Grilled Corn on the Cob with butter
- A simple green salad
- A cold Canadian beer or Caesar cocktail
How To Store Leftovers
- Burgers & Slaw: It’s best to store the components separately. Cooked burger patties can be stored in an airtight container in the fridge for up to 2 days. The slaw can also be stored in the fridge, but it will lose its crunchiness over time.
Burger Nutrition Facts
- Calories: 750 kcal
- Carbohydrates: 40g
- Protein: 50g
- Fat: 45g
- Saturated Fat: 18g
- Sodium: 1200mg
- Sugar: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is chuck steak and why is it good for burgers?
Chuck steak comes from the shoulder of the cow and has an ideal fat-to-lean meat ratio (around 20% fat), which makes for incredibly juicy, flavorful burgers that don’t dry out during cooking.
Can I cook these burgers on a regular stove?
Absolutely. A heavy-bottomed cast-iron skillet over high heat is a great alternative to a griddle pan or barbecue.
What’s the purpose of two different mustards in the slaw?
Dijon mustard provides a sharp, tangy flavor, while English mustard adds a distinct, fiery heat. The combination creates a more complex and balanced dressing.
Try More Recipes:
- Spicy Beef Burger Recipe
- Louie and Gennaro’s ‘ultimate’ cheeseburgers Recipe
- Elvis Burger with Chopped Salad and Pickled Gherkin Recipe
Jamie’s Ultimate Canada Day Burger Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
20
minutes15
minutes750
kcalThe perfect juicy cheeseburger topped with a crunchy, creamy, and smoky bacon slaw for the ultimate celebratory meal.
Ingredients
Burgers: 800g minced chuck steak, olive oil, pinch of cumin, 4 slices Canadian Cheddar, 4 burger buns, ketchup.
Slaw: 2 tbsp yoghurt, 1 tsp Dijon mustard, 1 tsp English mustard, 1 lemon, 2 tbsp extra virgin olive oil, ¼ red cabbage, ¼ white cabbage, 1 red onion, 1 carrot, 1 red apple, mint, ½ red chilli, 2 gherkins, spinach, 4 rashers bacon.
Directions
- Form 4 burger patties from the chuck steak and chill.
- Make the slaw dressing by combining yoghurt, mustards, lemon juice, and oil.
- Grate cabbage, onion, carrot, and apple into the dressing. Add sliced mint, chilli, gherkins, and spinach.
- Season and grill burgers for 3-4 minutes per side, adding cheese after flipping.
- Fry bacon until crisp, then chop and toss it into the slaw.
- Toast buns, then assemble with ketchup, a cheeseburger, and a generous amount of slaw.
Notes
- Using high-fat minced chuck steak is the secret to a juicy burger.
- Don’t toss the slaw with the bacon and dressing until you are ready to serve to keep it crunchy.
- Wetting your hands before forming the patties will prevent the meat from sticking.
- Pressing the final burger down helps meld all the delicious flavors together.