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.
Ingredients
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
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
Preparation
- 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.
- 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.
