Hamburgers with cheese curds, bacon and blond beer

Preparation 30 min
Cooking 15 min
Servings 2 huge burgers
Freezing I do not suggest

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Ingredients
Preparation
Comments

Let me introduce you to my latest burger coup de grâce: the bacon cheeseburger! It explodes in your mouth! It’s as if a poutine and a burger had decided to make little babies.

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Pickled onions

1/2 cup water
1/4 cup white vinegar
1/4 cup cider vinegar
1 tbsp. honey
1 tsp. peppercorns
1/2 tsp. salt
1 red onion, thinly sliced

Burger patties

500g medium-lean ground beef
1 cup cheese curds, room temperature, coarsely chopped
8 slices semi-crisp cooked bacon, coarsely chopped
1 tbsp. brown sugar
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 cup lager
Salt and freshly ground pepper

Hamburger sauce

1/4 cup mayonnaise
2 tsp. sweet pepper sauce (Blue Dragon)
1 tsp. Sriracha
Salt and freshly ground pepper

Ingredients

2 large buttered hamburger buns
Arugula
Sliced tomatoes

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Preparation

Start with the pickled onions. In a small saucepan, except for the onion, place all ingredients, stir and bring to the boil, then remove from heat.
In a Mason jar, compact the red onion and pour the liquid over the top. Close the jar, mix well and let stand for 20 minutes! It’s that simple!
Place patties ingredients in a large mixing bowl, mix with your hands and shape into 2 large, flat patties.
Preheat BBQ to high, then reduce to medium. Oil the grates.
Place patties on heat and cook for 2 minutes. Rotate 45 degrees and continue cooking for 2 minutes. Turn meatballs over and repeat: cook for 2 minutes, rotate 45 degrees and cook for 2 minutes, or until meat is cooked. Toast hamburger buns.
On the bottom bun, spread a little sauce, place a small handful of arugula and place the patty on top. Add a slice of tomato, followed by a ton of pickled onions. Spread some sauce on the top bun, place on top and prick with a long pick!

Our sommeliers suggest

Casillero del Diablo Cabernet-Sauvignon

Valle Central, Chile

Bacon, cheese curds and blonde beer: this burger brings salt, fat and a malty backbone. The Casillero del Diablo Cabernet-Sauvignon from Chile keeps up with blackcurrant typical of the grape and tannins firm enough to hold the meat. Aromatic and full-bodied, says the tasting label. Add another patty if the crowd is hungry. See the product

LAGER AMBRÉE, 5%

Bercée Microbrasserie

Cheese curds, bacon, toasted bun: it's the most Québécois burger there is. An amber lager answers with its roasted grain and toast, without adding anything complicated. Its clean bottom-fermented finish cuts the fat and lets you finish the second burger. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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