A healthy take on the Classic Canadian Burger

While the origin of the hamburger is attributed to Hamburg Germany, Canadians have adopted it as their own. Whether it’s an opulent $100 Kobe creation or a cost-effective cut of street meat, locals are devouring beef patties between two buns in mass quantities.

Chef Corbin offers his take on an all-Canadian burger by keeping the meat lean and adding fresh toppings. He substitutes a creamy black bean hummus for cheese and with all that flavour we promise you won’t miss the bacon!

Recipe courtesy of Chef Corbin.


1 ½ LBS Extra Lean Ground Beef

1 small shallot- minced

2 cloves garlic minced

½ tsp. chopped fresh thyme

½ tsp. chopped fresh rosemary

¼ cup BBQ sauce - recipe below

salt and pepper to taste

½ head iceberg lettuce- cut into 6 small wedges

6 slices of Beef Steak Tomato

3 large whole wheat Kaiser Rolls-sliced in half


½ cup minced fresh onion

3 cloves garlic- minced

½ cup ketchup

½ cup tinned tomato sauce

½ cup brown sugar

2 tbsp. molasses

¼ cup red wine vinegar

¼ tsp. cayenne pepper

½ tsp. salt

½ tsp. paprika

½ tsp. chili powder

¼ tsp. cracked black pepper

½ tbsp. Tabasco pepper sauce

½ cup low sodium veg or chicken broth

Black Bean Hummus

1 ½ cup drained, rinsed & cooked black beans

2 cloves garlic minced

¼ cup chopped fresh cilantro

½ tsp. ground cumin

pinch cayenne pepper

juice from 1 lime

pinch of sea salt


  1. Combine all of the ingredients for the BBQ sauce into a small saucepan and bring to a boil. Reduce the heat to a low simmer and continue to cook the sauce for 20-30 minutes, be sure to stir periodically and not over heat or burn the sauce.
  2. Black Bean Hummus Method
  3. Combine all of the ingredients into a small food processor and pulse lightly to incorporate all of the flavors and to form a thick hummus.

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