The long weekend is upon us and for many, it means quality time with the ones we love and that usually involves food. Picnics, BBQ’s, pool parties, dinners…no matter how you slice or dice it, what it all comes down to is good company and good food!
For me, long weekends always involve the grill and one of my fave things to put on the grill is homemade burgers. With that said I only thought it would be fitting to share a great recipe from my good friend Chef Mike Ward. It’s his recipe for his Double Cheese “Bliss” Burger which is guaranteed to be the hit of any party this Canada Day long weekend or any day really!
Photo By: Mike Ward
Double Cheese “Bliss” Burger
By: Chef Mike Ward
Takes 25 mins – Serves 4
This no-apologies mouthwatering monster will both soothe & satiate your palate and soul.
– 2 lbs ground beef (don’t go too lean)
– 4 buns (or roll of choice)
– 200 grams brie or camembert cheese
– 1 medium onion, thinly sliced
– 2 cups button mushrooms, thiny sliced (No need to get fancy ones)
– 2 Tbsp. balsamic vinegar
– 2 Tbsp. soy sauce
– Ketchup to taste
– Korean BBQ sauce (any BBQ sauce will do)
In a small fry pan over medium heat add a splash of olive oil, onions, mushrooms and salt. Fry until they colour & soften (around 5 minutes), add soy and balsamic to de-glaze the pan. Let reduce for another minute or 2 (until liquid thickens & almost disappears). Add cracked pepper and set aside.
Pre-heat grill pan, BBQ or fry pan.
Form beef into 4 (approx.) 1/2 lb patties, create a dent in the middle with your thumb so they don’t swell as they cook. Season liberally w salt/pepper. Grill patties to taste (I like my burgers medium). Add cheese to patties a couple of minutes before removing them from the grill (just long enough to soften and slightly melt the cheese).
Toast bun lightly, add patty and top w onion/mushroom & BBQ sauce/ketchup. Eat. Nap.
Give it a go and let me know what you think by leaving me a comment here or hitting me up on Facebook or Instagram!
Buon Appetito Friends and Happy Canada Long Weekend xo
For more from Chef Mike Ward be sure to visit him online,
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