Scott Vivian, owner and chef of Beast restaurant in Toronto (known for its meat focused menu) has developed a beast of a burger that screams Canada.
Despite Canadians' love for a great burger, we still have a lot of questions around how to make the best one. By examining data from searches online, the frequency of those who searched, “How long to cook burger on the BBQ” is up 200 per cent this month, in addition to “turkey burger recipe” seeing a 120 per cent increase. This recipe adresses both of these burning questions, while taking on an interesting route to incorporate whiskey into the burger. Smashed between two fresh potato buns, it is smothered with maple Kinsip whisky mayo, which brings a smokiness to the picnic table.
Fire-up the barbecue and get grillin'!
Ultimate maple whiskey beast burger
Divide ground turkey into two balls and form into patties. Season with salt and pepper.
Heat a large pan on medium high heat. Add vegetable oil.
While the pan is heating up, mix mayonnaise and maple whiskey in a small bowl. Set aside.
When the pan is hot, carefully place turkey patties in the pan away from yourself. Brown patties on first side, around 4-5 minutes. Once browned, flip patties, add slices of cheese, and cook for another 3-4 minutes.
Turn off heat and allow turkey patties to finish cooking and cheese to melt.
To build your turkey burger, place the bottom potato roll on the cutting board. Spread caramelized onions evenly on the bottom bun. Drizzle desired amount of ballpark mustard on top of caramelized onions.
Place the first turkey patty on top of ballpark mustard, then place the second turkey patty on top. Garnish the top turkey patty with shredded lettuce. Lastly, spread maple whisky mayonnaise on the top bun and place on shredded lettuce.
Enjoy this juicy, delicious burger.
