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The Loaded Canadiana Burger
In a small bowl add the mayo, sour cream and liquid hickory smoke. Mix together and cover with plastic wrap, place in the fridge to allow the flavours to get richer and meld together. Cook the bacon according to the package instructions, when it is crispy but also has a bit of chewiness to it then it is done. Place on paper towels and allow the grease to drain. Cook the French fries at 425F, cook . . .
Prep Time: 01:00
Cook Time: 00:20
1 package of bacon
3 cups of julienne cut french fries (i bought western families julienne style frozen fries)
1 - 240 - gram package of real cheddar cheese curds
2 pounds of sirloin ground beef
2 tablespoons of pure maple syrup (please don't use table syrup, you need the real deal)
1/2 cup of mayonnaise
1/4 cup of sour cream
1 tablespoon of hickory liquid smoke
2 teaspoons of salt
2 teaspoons of pepper
4 pieces iceberg lettuce
1/4 cup of melted butter
1 package of premade beef gravy mix, or 2 cups of homemade beef gravy
4 brioche hamburger buns (or any nice hamburger bun. sorry not the white ones everyone gets for burgers. trust me on this. )
1In a small bowl add the mayo, sour cream and liquid hickory smoke. Mix together and cover with plastic wrap, place in the fridge to allow the flavours to get richer and meld together.
2Cook the bacon according to the package instructions, when it is crispy but also has a bit of chewiness to it then it is done. Place on paper towels and allow the grease to drain.
3Cook the French fries at 425F, cook them until they are golden brown and crispy. They need to be crispier then you normally do so they hold their integrity when you add the gravy. Not burned but super crispy.
4While the bacon and fries are cooking make the gravy. Once the gravy is cooked, cool it down so that it is no longer hot and congeals. Place off to the side.
5Take the ground beef and add the salt, pepper and maple syrup. With clean bare hands mix the ground beef, you want to incorporate the maple syrup throughout all the beef.
6Take the cooked bacon and fries, and then the cheese curds and dice them all into smaller pieces. Place in a large bowl and add half of the gravy. Mix together. If it seems too dry add a bit more gravy at a time until it makes a thick filling.
7Form your patties by creating 8 equal balls. Flatten out the balls to form a patty. Take half the patties and form a bit of an indent in the middle to create a bowl. Add 1/4 cup of the filling to the centre. Take another patty and place on top. Squish the edges together so you cannot see a seam. Repeat with all the patties, until you have 4 large burgers.
8Place the finished patties on a plate and then place in the freezer for 30 minutes. This helps set the meat up and the filling. Preheat your barbeque.
9Cook the patties on the barbeque until they reach your desired doneness. Be careful with flipping them when you first start cooking, you want to make sure no filling leaks out.
10In the last 5 minutes cut open each bun width wise. Brush the middle with the melted butter and then place on the barbeque. Toast the insides till there are grill marks and they are slightly crispy.
11Remove the burgers and allow to rest for 5 minutes. Add the hickory mayo to each grilled side of the bun, place burger on top and then add a piece of iceberg lettuce.
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