Chef Spike Canada Day Burger Contest Winners

Canadian Expat Network

Thanks to Chef Spike for selecting the Winners! Stay tuned for the opening of his next restaurant "We the Pizza" in DC.

1st Prize

Melissa Pasquinelli
Current City: Durham, NC

Wild Bleu Canadian Peppercorn Burger
Serves 4

Ingredients:
2 tbsp green peppercorns, crushed
5 oz Canadian whiskey
1/2 c. red wine or port wine
1 medium red onion, sliced
1 lb of ground wild game (venison, elk, moose) or beef sirloin
1/4 c. sparkling water or sparkling berry juice
4-8 slices of bacon
4 soft hamburger buns
butter or canola oil
French Saint Agur bleu cheese (or any Gorgonzola or blue cheese)
arugula
salt and pepper

Marinate the green peppercorns in the Canadian whiskey for at least 1 hour.  Saute mixture in wine until thickened to a fine glaze (coats the back of a spoon).  Add red onion slices, and let cool.

If using wild game, mix meat with sparkling water or juice; do not overmix.  Form into 4 patties.  Season with salt and pepper on both sides.  Wrap with one to two slices of bacon; secure with toothpicks, if needed.  (The bacon can also be cooked ahead of time, then chopped and mixed directly with either the ground meat or with the arugula.)  Place the burgers on a hot barbecue, brush on the sauce and flip after 5 minutes.  Brush on more sauce, and cook for an additional 2 minutes or to desired doneness. (Remember that lean game like venison tends to dry out quickly!) 

Place red onion slices on barbecue and grill for about 2 minutes on each side.  Brush inside of the bun with canola oil or butter and grill until lightly toasted. 

Assemble by putting the burger on the bun, and then top it with the bleu cheese crumbles, a hot grilled red onion slice, and the arugula lightly tossed in the peppercorn sauce.  Add more sauce to taste.

2nd Prize

Eugenie Kucherepa
Current City: North Olmsted Ohio
                      
Burgers (makes about 10 burgers)

1 pound extra lean ground beef
½ pound ground pork
½ pound ground veal
2 table spoons  Montreal Steak seasoning
1 egg
1 cup bread crumbs, Italian flavor
2 diced garlic gloves
Chopped green onion to taste
Chopped red pepper to taste
1 cup cubed cheddar cheese
Mix all ingredients together, form a ball about the size of your palm, flatten with fork. 
Top with favorite barbeque sauce
Grill about 4-5 minutes on each side.
Toast Italian style hamburger buns on grill. 
Serve with Cesar Salad, sliced tomato, pickles (dill) and onion.
Enjoy!

3rd Place

Donald Stauffer
Current City: Phoenixville, PA

Vermont Burger   serves 2
Ingredients
1 lb   Ground Sirloin -- using high quality local products where available
3 oz  Shallots -- minced
3 oz  Onions -- minced
Salt and Pepper to taste
4 oz  Maple Apple Slaw -- recipe follows
6 slices  Applewood Smoked Bacon -- cooked crisp
4 slices  Vermont Cheddar Cheese -- sliced
2 each  Brioche Burger Roll
2 oz  Garlic Butter
8 oz  Yams -- cut into French Fries
4 oz  Ketchup
2 oz  Vermont Maple Syrup

Directions
Sautee the minced onions and Shallots
Mix the onions and shallots into the ground Sirloin and form into 2 patties, season with salt and pepper.  Grill the Patties (preferably over a charcoal grill) to a medium temperature.
Spread the Garlic butter on the Brioche Rolls and lightly grill the bread.
Melt the cheddar over the burger, place on the bottom of the roll and top with the bacon and the Apple Slaw.
Prepared the Sweet Potato fries and serve with Vermont Maple Ketchup (made by mixing the syrup and the ketchup).

Apple Slaw
Ingredients
1/4 cup maple Syrup
2 tablespoons cider vinegar
2 tablespoons sugar
2 teaspoons coarse-grain brown mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups coarsely shredded cabbage
2 medium tart red and/or green apples, cored and chopped
1/4 cup chopped onion

Directions
In a small bowl, stir together the maple syrup, vinegar, sugar, mustard, salt, and pepper.

In a large bowl, combine the cabbage, apples, and onion. Add the dressing to the cabbage mixture; toss to coat. Cover and chill in the refrigerator for 2 to 6 hours before serving. Stir before serving.