Mains - Jamie's ultimate Canada Day burger recipes

Author: Nicole Meskill  

Create this delicious apple and blue cheese burger that has been made super easy with this step by step guide from Jamie Oliver; a perfect summer burger! "I absolutely love these burgers.

Louie and Gennaro’s ‘ultimate’ cheeseburgers

Louie and Gennaro’s ‘ultimate’ cheeseburgers
Using top-quality meat for this burger recipe lets the flavours speak for themselves
Provided by: Jamie Oliver
Total time: 75 minutes
Yields: 4 servings
Cuisine: american
Number of ingredients: 14
  • olive oil
  • 2 large onions , peeled and finely sliced
  • 600 g quality minced chuck steak
  • sea salt
  • freshly ground black pepper
  • 1 bunch fresh thyme , tied together
  • French's yellow mustard
  • 4 thin slices good melting cheese, such as Cheddar
  • 8 rashers higher-welfare smoked streaky bacon
  • 4 sesame seed buns , halved
  • For the mayo
  • 200 g low-fat mayonnaise , made with free-range eggs
  • 2 teaspoons gentleman's relish
  • 1 lemon
  • Calories: 664 calories
  • Fat: 39.3 g fat
  • Saturated Fat: 13.9 g saturated fat
  • Protein: 48.9 g protein
  • Carbohydrate: 27.6 g carbohydrate
  • Sugar: 6.8 g sugar
  • Sodium: 0 g salt
  • Fiber: 0 g fibre
How to cook:
  1. When you’re buying your chuck, don’t go for the lean variety – you want it to have a bit of fat as this will keep the burgers lovely and juicy as they cook. You’re not adding anything to the meat so make sure you work it well to create lovely patty shapes. Ask your butcher to mince the steak for you or just pulse it a few times in a food processor.
  2. Put a pan on a high heat and add a lug of olive oil. Once hot, add the onion, turn the heat down to low and cook, stirring often, for 30 to 40 minutes, or until soft and sticky.
  3. To make the flavoured mayo, simply empty the mayo into a bowl and whisk with the gentleman’s relish. Have a taste and add a squeeze or two of lemon juice.
  4. Put a griddle pan or large frying pan on a high heat to get nice and hot. Divide the minced steak into 4 portions, then pat and shape each portion into a burger patty, about 2cm thick. Drizzle the burgers with a little olive oil then add to the hot griddle or frying pan. Turn the heat down to medium and cook for 6 to 8 minutes, or until nicely charred. Sprinkle them with a pinch of salt and pepper, then turn them over and use the thyme as a brush to coat the burgers with a little mustard. Lay a slice of cheese on each burger so it starts to melt. Cook for another 6 to 8 minutes. These timings will give you blushing burgers, but cook yours for a little longer if you prefer.
  5. Meanwhile, put a large frying pan on a high heat and add your bacon. Cook for about 5 minutes, or until golden and crisp. Transfer it to a plate and carefully wipe the pan clean with a ball of kitchen paper. Toast the buns in the hot pan – you’ll need to do this in 2 batches.
  6. Layer up the cheese burgers in the toasted buns with a dollop of flavoured mayo, the bacon and sticky onions. Serve with homemade French fries, salad and a few gherkins, if you like.
Notes: Jamie's Italian Burger | Jamie Oliver & Gennaro Contaldo, Fancy treating yourself to the juiciest, tastiest most decadent burger ever? Jamie and Gennaro Duration: 4:41

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Jamie and DJ BBQ have a recipe for The Ultimate Beef Burger. toasted brioche buns with
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Jamie's Italian Burger | Jamie Oliver & Gennaro Contaldo

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Jamie's ultimate Canada Day burger

Jamie's ultimate Canada Day burger
A delicious, juicy burger packed with all the tastiest trimmings – you'll love this.
Provided by: Jamie Oliver
Total time: 55 minutes
Yields: 4 servings
Number of ingredients: 23
  • 800g minced chuck steak
  • olive oil
  • 1 pinch of cumin seeds
  • 4 slices of Canadian Cheddar cheese
  • 4 burger buns
  • tomato ketchup
  • SLAW
  • 2 heaped tablespoons fat-free natural yoghurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon English mustard
  • 1 lemon
  • 2 tablespoons extra virgin olive oil
  • ¼ of a red cabbage
  • ¼ of a white cabbage
  • 1 small red onion
  • 1 carrot
  • 1 red eating apple
  • a few sprigs of fresh mint
  • ½ – 1 fresh red chilli
  • 2 gherkins
  • 1 handful of baby spinach leaves
  • 4 rashers of Certified Humane smoked streaky bacon
  • Calories: 513 calories
  • Fat: 25.4 g fat
  • Saturated Fat: 8.6 g saturated fat
  • Protein: 23.9 g protein
  • Carbohydrate: 47.8 g carbohydrate
  • Sugar: 14.3 g sugar
  • Sodium: 2.5 g salt
  • Fiber: 5.6 g fibre
How to cook:
  1. Divide the minced chuck steak into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 2cm wider than your buns. Place on an oiled plate and place in the fridge to firm up.
  2. Preheat the barbecue to high or place a griddle pan over a high heat until screaming hot.
  3. To make the slaw, add the yoghurt and both mustards to a large bowl and squeeze in the lemon juice. Pour in the extra virgin olive oil and season with a pinch of sea salt and black pepper, then mix together well.
  4. Remove the tatty outer leaves from the cabbages and peel the onion and carrot. Coarsely grate all the veg into the bowl of dressing, along with the apple.
  5. Pick the mint leaves and finely slice them with the chilli (deseed if you like), gherkins and spinach, then add to the bowl and set aside to toss together just before serving.
  6. Season the burgers with a small pinch of salt and pepper and the cumin seeds, then place onto the barbecue or griddle pan.
  7. Cook the burgers for 3 to 4 minutes, then flip them over. Place a slice of cheese on top of each one and cook for a further 3 to 4 minutes, or until the cheese has melted and the burgers are cooked to your liking.
  8. Meanwhile, cook the bacon until sizzling and golden brown all over, then remove to kitchen paper to drain.
  9. Once cool enough to handle, chop the bacon into small pieces, add to the slaw, then mix everything together. Have a taste and add a little more lemon juice or seasoning, if needed.
  10. Cut the burger buns in half and lightly toast them, cut-side down.
  11. Spread a little tomato ketchup onto each base and place a burger on top. Add a dollop of slaw and the bun tops, then – this is the most important bit – press down to squash all those delicious flavours together, and tuck in!
Notes: Jamie Oliver's Burgers, Jamie Oliver's Burgers recipe: I absolutely love these burgers. Spread over any sauce of your choice - I used tomato on the bottom and mustard on the

Jamie Oliver's Burgers

Jamie Oliver's Burgers
"I absolutely love these burgers. The taste you get from using crackers to bind everything together is amazing, and layered up with salad and cheese just brings out all the flavours. I make the full amount of burgers and freeze the other 2 patties for another time. "
Provided by: aprileveryday
Total time: 30 minutes
Prep time: 30 minutes
Yields: 3 servings
Cuisine: American
Number of ingredients: 10
  • 12 cream crackers
  • handful parsley
  • 2 teaspoons mustard
  • 500 grams mince beef
  • 1 medium egg
  • lettuce
  • 1/4 onion
  • 1/2 beef tomato
  • 6 cheese slices ; (we used gouda)
  • 6 burger buns
  • Calories: 1066 calories
  • Fat: 53.9941612926078 g
  • Carbohydrate: 81.2667398249323 g
  • Cholesterol: 242.181087867661 mg
  • Fiber: 5.08471057164837 g
  • Protein: 62.6543668940321 g
  • Saturated Fat: 23.4811277878417 g
  • Serving Size: 1 1 Serving (542g)
  • Sodium: 1386.1604409332 mg
  • Sugar: 76.1820292532839 g
  • Trans Fat: 5.80415757000853 g
How to cook:
  1. 1. Smash up the crackers till they are mostly fine powder (I like to leave a few small chunks in there for a bit more texture) using either a teatowel (wrap them up and smash them with a rolling pin) or use a food processor.
  2. 2. Mix all of the burger ingredients in a large bowl and scrunch everything up with your hands to mix thoroughly. Shape into 6 large flat burgers and place on a tray in the fridge till needed (this helps to firm them up).
  3. 3. When you are ready to cook them, heat a large frying pan and add a splash of olive oil. Make sure the pan is super hot before putting the burgers in. Carefully put the burgers in the pan and fry for 4-5 minutes on each side.
  4. 4. Slice the burger buns in half. Spread over any sauce of your choice - I used tomato on the bottom and mustard on the top. Then layer over the lettuce, a fine slice of beef tomato and onion.
  5. 4. When the burgers are cooked, place a cheese slice on each of the burgers while in the pan still to melt. Once melted place the burgers on the buns and finish off with the top bun.
  6. 5. I like to serve mine with freshly cooked homemade chips. Enjoy!
Notes: Jamie's British Burgers, This week our test it out tuesday recipe is from love of my life Jamie Oliver A dash of worcestershire sauce (one for the burgers and one for the sauce).

Blue cheese & apple burger

Blue cheese & apple burger
Create this delicious apple and blue cheese burger that has been made super easy with this step by step guide from Jamie Oliver; a perfect summer burger!
Provided by: Georgina Hayden
Total time: 25 minutes
Yields: 6 items
Number of ingredients: 8
  • 750 g quality minced chuck steak (see tip)
  • 1 soft round lettuce
  • 1 punnet of cress
  • 2 Braeburn or Cox apples
  • 120 g blue cheese
  • olive oil
  • 6 burger buns
  • American mustard
  • Calories: 559 calories
  • Fat: 30.1 g fat
  • Saturated Fat: 13.7 g saturated fat
  • Protein: 35.4 g protein
  • Carbohydrate: 36.3 g carbohydrate
  • Sugar: 7.9 g sugar
  • Sodium: 1.3 g salt
  • Fiber: 2.4 g fibre
How to cook:
  1. Make the burgers at least an hour before you want to cook them. Divide the mince into 4 portions and work each ball in your hands for a few minutes to melt the fat and mould them into a relatively smooth, round patty. Make them slightly bigger than your bun, as they will shrink when cooked.
  2. Pop them on a tray, cover with clingfilm and chill in the fridge.
  3. When you're ready to cook your burgers, get your toppings ready. Pick off, wash and spin dry the lettuce leaves, cut your cress, slice the apples, crumble the blue cheese into chunks, and leave everything to one side.
  4. Preheat your grill to high. Pop a large non-stick frying pan over a medium heat and add a drizzle of oil to the pan.
  5. Fry the burgers for around 4 minutes on each side if you like them pink in the middle, or longer if you prefer them fully cooked, seasoning the patties with black pepper as you cook them.
  6. Halve and toast the buns under the grill or on a hot griddle, then line them up on a board ready to go.
  7. When the burgers are cooked, top each with the blue cheese and pop under the grill for a couple of minutes until nice and oozy.
  8. Now build your burgers. First layer the salad leaves and apple onto the buns, followed by a good drizzle of mustard.
  9. Pop the burgers on, and top with the cress (a cucumber and chilli relish is great here too). Squish the bun tops on and serve straight away.
Notes: Insanity Burger From 'Jamie Oliver's Comfort Food', Ingredients · 1/4 of an iceberg lettuce · 2 heaping tablespoons mayo · 1 heaping tablespoon tomato ketchup · 1 teaspoon Tabasco Chipotle sauce · 1 teaspoon
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