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Top 5 Oh-So-Sophisticated Burgers for the Grill


Posted by : Catherine Jheon, Wed, May 16 2012

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For me May Long weekend signals the official beginning of summer. That means sparking up the BBQ after a long winter hibernation. (Be sure to read our BBQ cleaning and maintenance tips, your eyebrows will thank you for it.)

I don't know about you but when I think of BBQ, I think burgers.  This Victoria Day weekend, why not go beyond the ordinary and try these sophisticated twists on the classic burger. 


1. Scallop corn bacon burger from Matt Dunigan - watch how he makse it.
Scallops not only taste good but they sound oh-so sophisticated  (especially if you pronounce it with a British accent).  Add some bacon and sweet corn and you've got a match made in heaven.

2. Argentinean burgers with chimichurri sauce from Michael Smith - watch him make it.
I heard someone refer to chimichurri sauce as Argentinian ketchup. At first I was confused because it's green (made with parsley, olive oil and garlic). But upon further probing, what they meant was that it is as popular as ketchup in the South American country. You will literally find it on every table at every meal in Argentina.

3.Yellow Burger 
Why serve a boring brown burger (or black depending on your BBQ prowess) when you can make a yellow one. Thanks to pineapple, cumin, mustard and cheese, this burger has extraordinary flavour and zany colour.

4. Portobello Burger Stack also from Matt Dunigan
This veggie burger is a classic and sophiticated favourite among the non-meat eaters and meat eaters alike.


5. Bymark Burger from our Top Chef Canada judge Mark McEwan
Chef Mark has taken the humble burger and elevated to a higher field. He made headlines when he offered a burger for $35 at his Bymark restaurant, a paltry amount considering a $777 burger was on the menu in L.A. All I can say it that I've had Mark's burger and it's gooooood.



Posted: Wed, May 16 2012 by Catherine Jheon
Filed under: BBQ, burger, barbeque

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Catherine Jheon

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