HOW TO BARBEQUE A BURGER

Looking for advice on how to nail your backyard barbecue burger game? We gotcha. 

Here’s a few tips to get things going in the right direction:

1.       Start with some great ground beef with some fat content - target in the neighbourhood of 75/25 lean to fat. We grind beef daily, often multiple tim

es daily, from the same cuts you see in our displays. Done fresh, and loosely packed makes a difference. Want a coarser single grind? No problem. Twice ground? That’s standard. Thrice? Easy, just give us a moment and we’ll get it ready for ya. 

2.       Season with your best quality salt and pepper. Mix lightly (think a folding motion). 

3.       Form into 1/4lb. (~112g) or 1/3lb. (~152g) patties, and chill to set. This will help them bind and stay together when cooking. 

4.       Place onto a medium-high grill and let some colour and crust start to form on the bottom before flipping (~4 minutes). Get some smoke on ‘em.

5.       Flip. 

6.       Expect a cook time of about 4 minutes a side. Don’t press on them, as it’ll force liquid out and change the texture you’ve worked so hard to maintain. 

7.       Let them rest 3-5 minutes before putting on a toasted bun (Martin’s Potato Buns are nice. They can take a generous amount of toppings without succumbing to the messy experience that is a burger done right). I’ve seen people plenty of times rest them on other types of buns and it ain’t right if you ask me - soggy city. 

8.       Top with your favourites. Looking for some new favourites? Try the Pickled Canadian full sour dill pickles, Sarafino mustards made with sprouted organic Canadian mustard seeds, Kricklewood Farms sunflower aiolis, Hurt Berry Farms creative and hot hot-sauces, or all-Canadian Hardbite Chips. 

Want to skip steps 1-3? Our popular Brisket Burgers are this ethos in fruition. This item is almost always in our counter. Don’t see them? Just ask, they don’t take long to make and are a hit!