Beer Can Burgers

CELEBRATING VICTORIA DAY!

For many Canadians, Victoria Day marks the unofficial beginning of summer. It is Canada’s oldest non-religious holiday and although we still hang on to the British Queen’s name (for old times’ sake), this truly Canadian holiday has everything to do with the end of the cold weather and short days and a lot to do with some great food.

This holiday is called ‘May 2-4’ in some parts of Canada, a name that refers both to the date around which the holiday falls (May 24th) and Canadian slang for a case of twenty-four beers (a ‘2-4’), the popular beverage during the long weekend.

I’m sure, for many this weekend, barbecuing will be up front and center with burgers, steaks and ribs taking top billing. By now we’ve all heard of or tasted Beer Can Chicken but what about Beer Can Burgers? One might think that the burgers were cooked with the beer can inside like the beer can chicken is. They’re not. The burgers are just shaped around the beer can or bottle, then they are filled with whatever you choose to put in them. What you’re trying to achieve is really just a bacon wrapped ‘cup‘ from the ground beef with a filling inside. After this you can either grill (with indirect heat) or bake them low & slow. The bacon renders and caramelizes, so the beef is flavored by both the bacon and the filling inside.

As for the fillings, the sky is the limit as long as you’re using something that’s both pre-cooked and can withstand the long slow cooking. Just a few ideas would be caramelized onions, peppers, mushrooms, hash browns, cheese (of course!), avocado, chili etc. etc.

When making beer can burgers its good to use an 80/20 blend of beef and the standard (not thick) slice bacon. The thing about this kind of burger, is that they are best made with about 285 gms (about 10 oz.) so you can wrap two rows of bacon around them. Reason being, if made smaller, as the burger cooks, the meat shrinks and the filling falls out. The ideal height going up the can or bottle would be about 3 1/4 – 3 1/2 inches.

Beer can burgers can be baked in the oven or done on a grill. They are going to take some time to cook, about 50 minutes to an hour. Low and slow is the key so aim at about 300 F. Once they’re cooked, you can eat as is or add some tomato, lettuce, pickles, etc. I could hardly imagine anyone needing a bun with the size of these burgers … but?!

Whatever you decide to have today, the main thing just enjoy it!

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Beer Can Burgers
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Servings
Course Main Dish
Cuisine American
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Caramelized Onions
  1. In a skillet, heat 1 Tbsp oil; add sliced or chopped onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with 1 1/2 tsp cider vinegar & 1 Tbsp brown sugar. Cook, stirring until caramel brown in color. Transfer to a dish to cool.
Sautéed Mushrooms & Avocado
  1. In the same skillet, add sliced mushrooms, minced garlic & a few drops of water (just to get them sautéing). Sauté until moisture evaporates. Set aside. Peel & cut avocado into 1/2-inch slices; set aside
Cheese
  1. Shred or cube cheese of choice; set aside.
Burgers
  1. In a bowl, combine ground beef with spices. Divide beef in half & form each piece into a ball. Place on a work surface; using a beer can or bottle, press down firmly. With your hands, form beef around can/bottle to a height of about 3 1/4 to 3 1/2 inches. Horizontally wrap, two slices of bacon, one to the bottom of the beef & the next just above on each burger. Carefully remove can/bottle.
  2. Set up grill for indirect heat at around 300 F. Alternately, set a wire rack over a rimmed, foil lined baking sheet & preheat oven to 300 F.
  3. Fill burgers with prepared fillings & cook for about 50 minutes or until meat is cooked. Once cooked, allow them to sit for a few minutes so the burgers & cheese firm up slightly without the burger losing its juiciness.
  4. Enjoy as is or top with whatever you prefer.

Garden Grain Burgers

CELEBRATING HERITAGE DAYS!

Heritage Festival in our city of Edmonton, Alberta Canada is one of the world’s largest multicultural events, taking place every August. It features over 70 pavilions representing almost 100 countries set up in William Hawrelak Park. All ethnic minorities of Canada come together to exchange experiences, entertainment, cultures and to celebrate Canada’s diversity. Thousands of visitors come to enjoy the tastes, smells and sounds of different nations around the world.

Due to the Covid-19 world pandemic this year, the annual August long weekend tradition of the Edmonton Heritage Festival will not be celebrated in Hawrelak Park, and is instead being reformatted from an on-site event into a virtual festival. You will be able to enjoy performances from past events, entertainment from countries around the world, explore new cultures and authentic recipes, as well as order food from local Edmonton restaurants. More than 40 pavilions are ready to celebrate our heritage online.

These grain burgers are one of my favorite ‘burgers’. Heritage Day seems like a good reason to enjoy some!

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Garden Grain Burgers
Instructions
  1. In a large saucepan, combine rice, bulgur wheat, seasoning blend, poultry seasoning & water; bring to a boil. Reduce heat; cover & simmer for 30 minutes or until rice is tender. Remove from heat; cool completely. Cover & refrigerate overnight if possible.
  2. In a large bowl, combine mushrooms, oats, mozzarella cheese, cheddar & onion. In a food processor, process cottage cheese & egg substitute until smooth; add to the mushroom mixture. Stir in parsley, salt, basil, celery seed & chilled rice mixture. Divide mixture into 12 balls & shape into patties.
  3. On a large non-stick griddle, cook patties in oil for 5 minutes on each side or until lightly browned & crisp. Serve on lightly grilled Ciabatta buns with your choice of garnishes.
Recipe Notes
  • If using a BBQ, place patties on a oiled sheet of foil paper to grill.

Shrimp Kabobs with Orecchietti Pasta Salad

Its already late August so BBQ’s and salads are in full swing. There’s just something about cooking food outdoors on the grill that we Canadians absolutely love. If your a true BBQ lover, it doesn’t matter if its a block away, you will still catch that glorious smell.

BBQ season is not only for meat eaters. Just about any vegetable as well as numerous desserts can be cooked on the grill. For me, I love seafood, fish & chicken, for Brion, I guess I would have to add a bit of pork and beef.

This meal is a nice combination of shrimp, Parmesan zucchini and pasta salad. I kept the pasta salad real simple since we already had a vegetable. To give it some extra pizzaz, I made a roasted red pepper sauce which the little orecchietti pasta cups nicely. Nothing fancy, just plain good!


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Shrimp Kabobs with Orecchietti Pasta Salad

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Rating: 5
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Servings


Ingredients
Quick Roasted Red Pepper Sauce / Pasta

Marinade for Shrimp

Servings


Ingredients
Quick Roasted Red Pepper Sauce / Pasta

Marinade for Shrimp

Votes: 1
Rating: 5
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Instructions
Red Pepper Sauce
  1. In a food processor, blend red roasted peppers along with 2 Tbsp of liquid from the jar. Puree the peppers until smooth, adding a Tbsp or two of water if needed to help it blend ( avoid adding too much liquid from the jar as it can be very acidic). Mince the garlic & add it to a skillet with the butter. Saute for 1-2 minutes or just until garlic has softened but not brown. Pour in the pureed peppers; add basil & pepper & stir to combine.

  2. Allow sauce to come to a simmer; turn heat to low & simmer about 10 minutes, stirring often, until mixture thickens. Add cream, stirring until smooth. Meanwhile, cook pasta in salted boiling water until al dente about 12-13 minutes. Drain & add to sauce. Serve warm or cold.

Marinated Shrimp
  1. In a bowl, whisk together all shrimp marinade ingredients; add shrimp & marinate at least 30 minutes.

Parmesan Zucchini
  1. Prepare zucchini. In a bowl, combine Parmesan & garlic powder. Melt butter; toss zucchini slices in butter then coat with Parmesan mixture. On wooden skewers, alternate marinated shrimp with cubes of Parmesan zucchini. Roast in oven or on BBQ until shrimp is pink & cooked being careful not to overcook. Serve with orecchiette pasta salad.


Recipe Notes
  • This tomato-free sauce could also be used as an alternative to a traditional pizza sauce.

Gourmet Stuffed Potatoes with Caramelized Onion-Apple Burgers

CELEBRATING FATHER’S DAY!

Father’s Day, a time to honor our fathers and father figures who have influenced our lives. Honoring your father on Father’s Day doesn’t require his physical presence. I feel what is more important is the just act of doing it

….. ‘Remembering you is easy, we do it every day.      Missing you is the heartache that never goes away’.

My father passed away in 2005 and Brion’s in 2011. The passage of time will never dim those precious memories we have of them. They followed very different paths in their life’s journey; my father was a farmer and Brion’s an army soldier. Both of them gave so much of themselves to their life’s work as well as to their families.

Since both of our Dad’s were ‘meat & potatoes’ kind of men, it seems fitting that my Father’s Day  blog recipes would center around just that. When I made the Caramelized Onion-Apple Burger combination for us, I made it with ground pork but I’m sure it would taste great with either ground beef or chicken. The Gourmet Stuffed Potatoes are definitely a tried & true recipe that has been around forever but are always enjoyed. 

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Caramelized Onion-Apple Burgers with Stuffed Potatoes
Votes: 1
Rating: 5
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Servings
Ingredients
Caramelized Onion-Apple Burgers
Onion-Apple Burger Filling
Gourmet Stuffed Potatoes
Servings
Ingredients
Caramelized Onion-Apple Burgers
Onion-Apple Burger Filling
Gourmet Stuffed Potatoes
Votes: 1
Rating: 5
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Rate this recipe!
Instructions
Caramelized Onion-Apple Burgers
  1. To Caramelize Onions/Apples: Heat oil in a large skillet. Add onions & apples; sprinkle with salt. Cook & stir about 15 minutes or until both are tender. Reduce heat; sprinkle with vinegar. Cook, stirring until golden. Stir in brown sugar; cook & stir until caramel brown in color.
  2. To Make Stuffed Burgers: Place ground meat in a large bowl & combine with spices. Mix well. Shape into 8 thin patties. Divide onion/apple mixture into 8 portions. Place one portion on each of 4 patties ( reserve other 4 portions for later use). Top with remaining 4 patties & press gently to seal enclosing filling completely. Place burgers on preheated, greased barbecue grill over medium heat, close lid & grill, turning once. Cook approximately 14 minutes total. Top with remaining onion/apple mixture. Serve on buttered, lightly grilled Ciabatta buns.
Gourmet Stuffed Potatoes
  1. Pierce potatoes with a fork; rub with oil if desired. Bake at 400 F. for 1 hour or until tender. Let stand until cool enough to handle. Cut a slice off the top of each potato lengthwise. Scoop out pulp, leaving a thin shell. Place pulp in a large bowl & mash.
  2. In a small skillet, saute onions in 1/4 cup butter until tender. Stir Ranch salad dressing mix into sour cream & add to potato pulp along with cream, salt & pepper. Fold in cheese & bacon bits. Spoon into potato shells. Place on a wire rack in a foil baking pan. Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika. Place pan on barbecue to heat through while meat is cooking. If you prefer, you can always put them in the oven at 350 F. for about 20 minutes instead.

Garden Grain Burgers

Some of my favorite foods have always been vegetables and grains. Being a farmer’s daughter I guess it all makes good sense. When ever I had the opportunity to try a ‘veggie’ burger in our travels I would do so only to be disappointed.

When my parents were still alive, they lived in Southern Alberta. Whenever Brion & I could take time from our jobs, we would make a weekend trip to see them. We would leave Edmonton right after work on a Friday night. We always made Red Deer our supper stop and then continue on. The trip usually took about five hours. 

Our favorite restaurant at that time was a place called Glenn’s. I came across the perfect Garden Grain Burger on their menu, which tasted like non other I had tasted before. For a long time I tried to replicate it with no real success. Then one day I happened to see a recipe on the tasteofhome.com website  that had all the same ingredients. I tried it, made a few very minor adjustments and loved it.

I’m passing it on to you today, adding it to the ‘burger series’. Even if you are not into vegetarian eating I’m sure you will enjoy the flavor. The ingredient list is long but it makes twelve patties so some can be frozen for another meal when time is of the essence. 

Print Recipe
Garden Grain Burgers
A satisfying combination of brown rice, bulgur wheat, oats, mushrooms & cheese gives an almost nutty flavor to this meatless 'burger'.
Instructions
  1. In a large saucepan, combine the rice, bulgur, seasoning blend, poultry seasoning & water; bring to a boil. Reduce heat; cover & simmer for 30 minutes or until rice is tender. Remove from heat; cool completely. Cover & refrigerate overnight if possible.
  2. In a large bowl, combine the mushrooms, oats, mozzarella cheese, cheddar cheese & onion. In a food processor, process cottage cheese & egg substitute until smooth; add to the mushroom mixture. Stir in parsley, salt, basil, celery seed & chilled rice mixture. Shape 1/2 cupfuls into patties.
  3. On a large non-stick griddle, cook patties in oil for 5 minutes on each side or until lightly browned & crisp. Serve on lightly grilled buns with mustard, lettuce & tomato slices.
Recipe Notes
  • If you decide to freeze some of the patties, do so before grilling. 'Flash freeze' them on a tray individually, then wrap in foil tightly & place them in a plastic bag in a air tight plastic container. When you are ready to use them just thaw & grill.