Leaders in Brand Transformation™

We tallied the votes, and we managed to round up the recipes for you.

Thank you for coming and being part of our BBQ Burger Showdown during Stampede this year! We hope you had as much fun eating and judging our burgers as we had making them. The results are in and Dan Bergeron’s ‘Pineapple Express Burger’ was officially voted this year’s best BBQ burger. Congratulations Dan! And now, by popular demand, here are the secret recipes for you to enjoy!

The Pineapple Express
Grilled by: Dan Bergeron

2/3 lb. ground pork
1/3 lb. ground sirloin
1/4 cup soy sauce
1/4 cup fine bread crumbs (or cornflake crumbs)
1 tbsp fresh ground ginger
1 clove minced garlic
1/2 tsp salt
1 tsp pepper
1/2 cup finely diced green pepper
1 can sliced pineapple

What to do

Combine first 8 ingredients in a large mixing bowl. Use your hands (spoons are for suckers). Form meat into large thin 1/4 inch patties that are larger than the pineapple slice. Take one patty, and place pineapple slice and about a tbsp of the chopped green pepper on top. Take a second patty and place it over top, carefully pinching it closed around the entire patty.

Grill until cooked (they cook fairly quickly because there is only 1/4” of meat to cook on either side.  Dress bun (toasted or non toasted) with Hot Pepper Jelly (very important), Mayo and lettuce (or whatever else you like) and serve! I recommend using the thin President Choice whole grain buns from Superstore, as the patties can be quite thick.

The Dude’s Wicked Olive Burger
Grilled by: Paul Jeffery

1 lb lean ground beef
1/4 lb. ground pork
1 finely diced red onion
1 cup finely chopped kalamata olives
1/ cup chopped feta cheese
1/4 cup chopped fresh oregano
1/2 cup fine bread crumbs
2 eggs
1 tablespoon chopped garlic
Fresh ground black pepper

A liberal dosing of each of the following:
Steak Sauce, Steak Spice, Worcestershire Sauce

What to do

Chop it all up. Mix it all up in a BIG bowl. Make big flat round patties.

The Ginger Burger
Grilled by: Brent Garner

1kg Lean ground beef
1/2 cup flour
1/2 cup carrots – shoestring cut
1/2 cup Korean BBQ sauce
1/8 cup shredded ginger root
2 tablespoons dried crushed chilies
1/8 cup brown sugar
fresh basil
1 cup Miracle Whip
1 large pineapple

What to do

Mix ground beef, ginger, BBQ sauce, carrots, chilies, and brown sugar together. Sprinkle in flour gradually. Cook on grill to taste, brushing on Korean BBQ sauce. Chop basil and mix with Miracle Whip. Serve with grilled pineapple ring on toasted bun. Garnish with carrots.

Cilantro-Fusion Pork Cakes
Grilled by: Adriana Bernal

8 oz. pork, chopped in cubes
2 tablespoons of grated ginger
1 tablespoon of soy sauce
2 tablespoons of chopped red onion
1 cup of chopped cilantro leaves
3 tablespoons of olive oil

What to do

Place ingredients into a food processor and pulse a few times just until ingredients come together. Do not over mix. Form mixture into 2 large patties. Heat a large skilled over medium high heat. Add oil and when it’s hot, fry pork cakes. When golden on the one side, flip and brown the other side. Serve alone or on a bun with desired condiments.

Note that you can substitute the pork in this recipe with salmon or beef – the only variant will be cooking time.

Join us for free fixin’s and a rootin’ tootin’ good time!

We invite ya’ll to saddle up and join us on July 2nd for our first annual Stampede RFXtravaganza. Chow down as sharp shootin’ RFX compadres square off in a battle of BBQ sauce and mouth watering burgers. We ain’t callin’ it a showdown for nuthin’ – your vote will decide who will be the last one standing after the smoke clears (hickory smoke that is).

Open House

While in RFX County, check out our new digs. We’ve been in this neck of the woods for a while now, but just recently made some renovations you might have heard tell of.

Thursday, July 2, 2009
12:00pm – 4:00pm
107 – 6227 2nd Street SE

RSVP to bbqshowdown@rfx.ca