Temperatures are heating up and so are grills across Western Canada. Today’s creations are going beyond the classic cheeseburger. Try switching up one – or all – of your burger parts. What will you create?
1. Burger
While beef may be the most well-known protein, burgers can be produced from bison, chicken, turkey, pork, lamb, fish and veggie options (falafel burger anyone?). Throw together a burger from scratch or let Co-op do the prep work. The new CO-OP® GOLD PURE Wagyu beef burger uses artisan beef offering an exceptional marbling and flavour experience from Brant Lake Wagyu, located in the heart of Alberta cattle country.
2. Bread
The bread component should be big enough to support the size of your burger, but small enough to take a mean bite. The offerings range from two slices of basic bread to pretzel, cheese and crusty. Pitas and wraps are not out of the question either. Try lightly toasting your bread to soak up juices and prevent sogginess.
3. Sauces and spices
Purists may let protein flavours speak for themselves with the help of only salt and pepper. For the rest of us, there are options to add spice rubs and barbecue sauces during cooking. When building your burger, experiment with a world of flavours: guacamole, hummus, chutney, salsa, aioli and more.
4. Toppings
Top up your burger with fresh ingredients like tomatoes, lettuce, cilantro, peppers, avocadoes or onions. Add more protein with bacon or a fried egg. Cheddar is classic, but there’s always new cheeses from Co-op like brie, mozzarella, swiss or provolone. Try balsamic or caramelized onions, sautéed mushrooms, sauerkraut or almost anything pickled.
Don’t stop grilling with the burger. Try grilled zucchini, grilled polenta, charred corn salad or even a “hard-boiled” egg – cook in-shell until it is brown (about 10 minutes) – for your next summer side dish.
What’s your favourite way to break through burger boredom? Share your ideas on Twitter or Facebook at @COOPCRS.