When it comes to making burgers in Canada it’s not enough to slap a slice of American cheese on it—here, we use a little finesse.

Here, three delicious burger creations that only a Canuck could dream up.

1. The Ultimate B.C. Burger

Luscious ruby red cranberries grown in BC are in season in the fall. Fortunately, dried, frozen, and canned versions make it possible to enjoy their tart goodness year-round. Fruit and vegetable influences are strong on BC menus.

Ingredients:

4 Patties Great Value Beef Burgers
0.5 cup Great Value Sweetened Dried Cranberries
1 can Great Value Chick Peas
4 cloves Garlic
minced
0.25 cup Lemon Juice
freshly squeezed
3 tbsp Great Value Smooth Peanut Butter
1 can Whole berry cranberry sauce
1 tbsp Great Value Dijon Mustard
4 Portions Great Value Hamburger Buns
0.5 tsp Great Value Table Salt
2 Pinch Great Value Ground Black Pepper
or to taste
4 Portions Leafy greens

Directions: 

1. Cook burgers on BBQ according to package directions.
2. Place dried cranberries in a small bowl and cover with boiling water. Allow to stand for about 10 minutes to soften. Drain water. Chop cranberries. Set aside.
4. In food processor or blender, blend chickpeas, garlic, lemon juice, peanut butter, whole cranberries and Dijon mustard until smooth.
5. Spread hummus on burger bun or use atop grilled patty. Garnish each burger with chopped cranberries and leafy greens.

 

2. The Ultimate Maritime Burger

Sauerkraut is a nostalgic and familiar ingredient in the Maritimes, and is made on Tancook Island, NS. It is eaten primarily with sausages but also great on burgers. When paired with peanut butter, these tangy, sweet, nutty flavours work surprisingly well together.

Ingredients:

Ingredients
4 Patties Great Value Beef Burgers
0.5 tbsp Great Value Wine Sauerkraut
15 ml juice from the sauerkraut jar
3 tbsp Great Value Real Mayonnaise
0.5 tsp Sriracha sauce
or to taste
2 Pinch Salt and pepper
or to taste
4 Portions Great Value Hamburger Buns
4 tsp Great Value Smooth Peanut Butter
0.5 cup Great Value Wine Sauerkraut
drained
8 slices Great Value Naturally Smoked Bacon
optional but highly recommended
Romaine Lettuce
or a tangle of arugula or baby spinach

Directions:

1. Cook burgers on BBQ according to package directions. While the burgers are grilling, whisk together the juice from sauerkraut with the mayonnaise. Add Sriracha, salt and pepper and whisk well until smooth.
2. Place cooked burger on top of the bun and spread a layer of peanut butter, followed by a spoonful of Sriracha dressing.
3. Top burger with sauerkraut, bacon and finish with romaine, arugula or baby spinach.

 

3. The Ultimate Prairie Burger

Alberta produces some of the world’s best beef and pork. Mustard seeds, grown in many a farmer’s field, are a natural condiment. In Saskatchewan, ingredients like wheat and lentils stock markets all around the world. Made with Manitoba canola oil, The Ultimate Prairie Burger delivers the best flavours from the west.

Ingredients
Garlic Lentil Puree

1.5 cups Split Red Lentils
1 clove Garlic
2 tbsp Great Value Real Mayonnaise
1 tsp Great Value Liquid Honey
3 tbsp Great Value Canola Oil
Mustard Carrot Slaw

3 med Carrot
peeled
0.5 sml Red Onion
thinly sliced
1 tbsp Great Value Prepared Bold Deli Style Mustard
1 tbsp Great Value Apple Cider Vinegar
0.5 tsp Great Value Sea Salt
0.5 tsp Great Value Ground Black Pepper

Directions:

Garlic Lentil Puree
1. Place first 4 ingredients in a food processor or blender and pulse several times to puree.
2. Continue to puree and slowly pour in canola oil until mixture becomes nice and smooth, about 1 minute.
3. Transfer to small bowl and set aside until ready to assemble burgers.

Mustard Carrot Slaw
1. Using a vegetable peeler, shave the carrots into thin, long strips. Once you reach the core of the carrot, slice as thinly as possible with a knife.
2. Place carrots in a medium bowl along with remaining ingredients. Stir to combine.
3. Let marinate in fridge for at least one hour before serving.

Burger Assembly
1. Cook burgers on BBQ according to package directions.
2. Smear garlic lentil puree on bottom and top halves of 4 burger buns.
3. Add cooked patties, cheese, followed by carrot slaw