Jamtastic Burgers
Anyone else feeling a little “stir” crazy from our many Ontario lockdowns? While limited to our home and imagination, it’s been an adventure trying to find things to occupy our minds and hands. From picking up those knitting needles again to researching how to start a vegetable garden, we’re all coming up with fun and fresh ideas to keep things exciting - especially as we get closer to summer!
Check out these delicious jamtastic burger recipes our team has crafted: Mornin’ Sunshine Chicken Burger, Thanksgiving Sweet & Sour Cherry Turkey Burger, Bison Black and Blue Burger, Plant Based F.R.O.G Burger, PB&J SMASH Burger, Raspberry Burger.
What is County Fare doing to spice things up lately? Why, create a food challenge of course!
One of our favorite foods we look forward to cooking in the summer is hamburgers! They are truly the essence of summer fun and creativity! Whether you prefer to add something salty, tangy or spicy or, wait for it, “jammy” to your burger - voila! You’ve just created a jamtastic burger!
With barbeque season right around the corner, our team has been busy in the test kitchen. Whether homemade, bought from a grocery store or sourced from your local butcher, we believe a hamburger is really about what we add to them that makes them delicious, special, and unique.
Peanut butter and jam burger? Why not!
Burgers topped with blue cheese, a sweet jam, jalapeno peppers, caramelized onions, oh ya baby!
If you haven’t already guessed, our team at County Fare has come up with a fresh new idea to keep us (and you) entertained! We decided our taste buds needed a little pick-me-up, and so we created our very own Jamtastic Burger recipes using our six awesome jam flavours!
We’ll be featuring one burger recipe each week and invite you to join the challenge of getting creative, having fun, and exploring the yummy combinations that only food can provide!
Fire up those grills and let’s have some fun!
Mornin’ Sunshine Chicken Burger
The cook
Cook premade frozen chicken burger according to instructions (we use these as opposed to making our own chicken burgers from fresh ground as they seem to hold together better on the grill - your choice).
Brush olive oil on the top and bottom of the patties.
Grill your Brioche bun to your preference.
The assembly
Butter top and bottom of toasted bun
On the bottom bun place a large leaf of super-crunchy iceberg lettuce
Top lettuce with slices, chunks or gratings of Gouda cheese to your liking
Place chicken burger on top of Gouda cheese layer
Slater a generous layer of Mornin’ Sunshine fruit spread on top of the burger
Place a tablespoon or more of creamy coleslaw on top of fruit spread
Place top of bun to finish. Insert wooden skewer to hold burger together.
SHOUT OUTS
Gouda cheese and fresh baked Brioche buns from Agrarian Market in Picton.
TO DRINK
Parson’s Hula Hoop Sour – Prickly Pear Perfection in Picton
Thanksgiving Sweet & Sour Cherry Turkey Burger
The prep
In a bowl add to one pound of ground turkey a tablespoon of turkey season or 1 tsp sage, thyme, savory, ½ tsp kosher salt & fresh ground pepper, one egg and a ½ cup cubed fresh or stale bread pieces. Mix well. Form patties.
The cook
Brush olive oil on the top and bottom of the patties
Place patties on hot grill and turn after a couple of minutes to create gill marks on one side and then the other side. Cook for a total of 10 minutes to make sure the patties are cooked through to your liking
Grill your Brioche bun to your preference
The assembly
Spread mayo on both top and bottom of your toasted bun
Add a leaf of bib lettuce to the bottom bun
Top with a mix of sweet potato fries and Willow Tree Farm’s pickled turnips
Place turkey burger on top of this layer
Top turkey burger with sweet & cherry
Place top of bun to finish. Insert wooden skewer to hold burger together.
SHOUT OUTS
Pickled turnips from Willow Tree Farms, fresh baked Brioche from Agrarian Market in Picton
Bison Black and Blue Burger
The cook
Sauté sweet onion and mushroom slowly on very low heat till caramelized (20-30 minutes)
Precook bacon to your liking
Brush olive oil on the top and bottom of the patties
Place patties on hot grill and turn after a couple of minutes to create gill marks on one side and then the other side. Cook for a total of 10 minutes to make sure the patties are cooked through to your liking
Grill your Brioche bun to your preference
The assembly
Spread Cressy Mustard’s grainy mustard on both top and bottom of your toasted bun
Add caramelized onions and mushrooms on the bottom bun
Place Bison burger on top of this layer
Top Bison burger with bacon and a slice of Gorgonzola Cheese
Top all off with our Black and Blueberry fruit spread
Place top of bun to finish. Insert wooden skewer to hold burger together
SHOUT OUTS
Cressy Mustard’s grainy mustard, ground Bison from Sobeys Brighton, Gorgonzola cheese and fresh Brioche buns from Agrarian Market in Picton
Plant Based F.R.O.G Burger
The cook
Brush olive oil on the top and bottom of the patties
Place patties on hot grill and turn after a couple of minutes to create gill marks on one side and then the other side. Cook for a total of 10 minutes to make sure the patties are cooked through and to your liking
Grill your Sesame bun to your preference
The assembly
Spread Cressy Mustard’s “Sassy” mustard on the top and bottom of your bun
Add a generous slice of Riofelle Triple Cream cheese on the bottom of your bun
Place your patty on top of cheese layer
Spread a generous amount of the F.R.O.G fruit spread evenly over the top of your patty
Top off with a handful of fresh arugula lettuce
Place top of bun to finish. Insert wooden skewer to hold burger together
SHOUT OUTS
Cressy Mustard’s “sassy” mustard, plant based ground meat from Sobeys Brighton, Gorgonzola cheese and fresh Sesame buns from Sobeys in Picton.
TO DRINK
Parson’s Brown is the New Black Lager in Picton.
PB&J SMASH Burger
The cook
Roll your ground beef into a 2”-3” dia. ball. Don’t forget to brush olive oil over your them before you add them to the grill.
Heat up flat grill (or cast iron pan) and once good and hot place the meat on and give it a good smash with a wide spatula. You want to spread out the meat well. Then grill till the bottom gets crispy, flip and do the same to the opposite side.
Grill your Chapatti bun to your preference
The assembly
On the bottom of your bun spread a generous layer of your favourite peanut butter
Over the peanut butter spread another layer of Strawberry Rhubarb Orange fruit spread
Place your SMASH burger over them
Then add your crispy bacon on top of the burger then a layer of pickled jalapenos and a layer of bacon
Top it all off with a super crispy piece of iceberg lettuce
Place top of bun to finish. Insert wooden skewer to hold burger together.
SHOUT OUTS
Grass fed beef from Sobeys
To Drink
Rosehall Run’s Pinot Noir 2019 in PEC
Raspberry Burger
The prep
In a bowl combine half and half ground pork to ground chicken or ground turkey. Actually you can use whatever mix suits you. We’ve always found that adding ground pork to our burgers makes for a super tasty, juicy burger. But it’s all about what you like and what works for you including seasonings. Be creative!
The cook
Brush olive oil on the top and bottom of the patties
Place patties on hot grill and turn after a couple of minutes to create gill marks on one side and then the other side. Cook for a total of 10 minutes to make sure the patties are cooked through and to your liking
Grill your Sesame bun to your preference
The assembly
Spread mayo on both top and bottom of your toasted bun
Place burger on bottom bun
Spread a generous layer of Paillot goat cheese on top of the burger along with a layer of Raspberry
Lemon Verbena fruit spread
Top with a handful of fresh arugula leaves
Place top of bun to finish. Insert wooden skewer to hold burger together.
SHOUT OUTS
Cheese from Agrarian Market in Picton
TO DRINK
Rosehall Run’s Pixie sparkling Rose in PEC
