The Ultimate 100km Burger
What better way to celebrate summer than with a good night of grilling?! Skip the prepackaged patties and take the little bit of extra time to whip up your own patties with this super easy recipe — the extra effort will be well worth it! These patties are stuffed with a little bit of our Bright's old cheddar cheese for an extra moist and cheesy patty.
These burgers are made with all locally sourced meats, vegetables, buns, cheese and sauces from The Market, and served with a tasty side of homemade sweet potato fries and Marben's BBQ sauce for dipping.
- 1 x VG Meats Lean Ground Beef
- 3-4 x Spent Goods Burger Buns
- 1 x Homestead Farm Eggs
- 2 tbsp 416 Korean Fried Chicken Sauce
- 3 tbsp Marben's BBQ Sauce
- 2 cups New Farm Spicy Salad Greens
- 2 x Round Plains Sweet Potatoes
- 2 x Hillside Gardens Yellow Onions
- 1 x Brick Bright's Old Cheddar 240g
- 1 x Boston Springs Beefsteak Tomato
- 2 x August's Harvest Garlic Cloves
- 1/2 cup Panko (or regular) breadcrumbs
- 1 tsp salt
- Pepper to taste
- 1 tbsp chili powder
- 2 tbsp Olive Oil
- 2 tbsp Mayonnaise
Method (Makes 3-4 Burgers)
Preheat your oven to 425°F.
While your oven is preheating, peel your sweet potatoes and cut them into long and slender cuts that resemble French Fries. To do this, start by cutting a slice off the side of the sweet potato to make a flat, stable base. Turn the potato onto this base so that it won’t roll around while you do the rest of your cutting!
Next, slice the sweet potato lengthwise into even slabs. How thick you make these slabs will determine the thickness of your sweet potato fries. A quarter inch is a good size to shoot for. Try to be as consistent as possible — uneven slices will lead to uneven fries.
Now stack those slabs, making sure their flat edges are aligned. Cross-cut them lengthwise into sticks, making sure to maintain the same thickness as before.
Place the cut sweet potato into a large bowl and season them with some salt, pepper and chili powder. Drizzle with your olive oil and toss the fries with your hands to fully coat.
Transfer the sweet potato fries onto a tin foil lined baking sheet and place in the oven to cook while preparing your burgers.
First, cut 3 slices of your Bright's Cheddar Cheese (about 1/8 of an inch thick) and set them aside.
Next, open your package of VG Meat's lean ground beef and add it to a large bowl. Cut and mince a small yellow onion (if your onion is large, use about half of the onion) and two cloves of garlic and add them to the bowl with the beef. Add two tablespoons of 416 Snack Bar's Korean Fried Chicken Sauce, your panko or regular breadcrumbs, one Homestead egg, and some salt and pepper. Using your hands, mix the components altogether until everything is evenly incorporated.
Next, shape your burgers. If you have a ring mold on hand, this is a super easy way to create a uniform and evenly shaped burger. If you don't you can use your hands and eyeball the amount of patty you use for each burger. Separate your meat mixture into 3 or 4 equal portions. If you separate into 3 portions instead of 4, you will just have a larger burger patty per serving.
Take one half of one portion and create a disc on your palm or place it in the base of the ring mold. Then, add a slice of your Bright's cheddar into the centre of the patty and then add the remaining meat portion on top of the cheese. The meat should all seal around the cheese so that it doesn't ooze out when cooking. Repeat with the remaining 3 or 4 portions of burger mix.
Heat a large skillet on medium heat or fire up your BBQ or grill. Once hot, add the patties to the pan or grill and allow to cook on one side until browned (about 2-3 minutes). If you are using a skillet, you may want to cook only two at a time so as not to overcrowd the pan.
Once browned, flip the patty over and cook on the other side for an additional 2-3 minutes. Flip again and cook on each side for an additional minute per side. The centre of your burger should no longer be red (you can slice into it to check if you are unsure!). Remove the patties from the pan or grill and set aside. If you are adding cheese to your burgers, cut up some additional slices of cheddar cheese and add them to the top of the patties as soon as you take them off the heat.
Check on your sweet potato fries and carefully, using a spatula, flip them and return them to the oven so they cook evenly.
Cut your Spent Goods Burger buns in half and place them in the oven with your sweet potato fries to allow to toast slightly (or place them on the grill to toast). This will only take a few minutes so keep an eye on them. Once golden brown, remove and set aside.
Prepare your burger fixings by cutting your beefsteak tomato and yellow onion into thick slices. Mix 1 tbsp of 416's Korean Fried Chicken Sauce and 1 tbsp of mayonnaise in a small bowl and mix to incorporate.
Start assembling your burgers by taking one of your burger buns and placing a handful of Spicy Salad Greens on the base of the bun. Add your burger patty, then a slice of your tomato, and top with slices of yellow onion. Take the top of your burger bun and slather is with some of the mayonnaise mixed with KFC sauce and place on top.
Remove your sweet potato fries from the oven (they should take about 30 minutes to cook and be nice and golden brown when you take them out), and add them to the plate.
Serve with a side of Marben's BBQ sauce for dipping!