Canada Day Burgers With Thousand Island Sauce Recipes

SECRET BURGER SAUCE

Steps:

• Stir together the mayonnaise, ketchup, pickles, garlic powder, and pepper in a bowl.
• Serve on burgers or sandwiches.

CLASSIC BURGER SAUCE (1000 ISLAND DRESSING) RECIPE - (4.5/5)

Steps:

• Whisk all ingredients together in a small bowl.

LEMON HERB CHICKEN BURGERS WITH THOUSAND ISLAND DRESSING

Steps:

• First, make the dressing. In a blender, purée the tomatoes, nuts, garlic, lemon juice, olive oil, and salt for 45 seconds, until the mixture is thick and creamy. Transfer the contents to a small bowl and stir in the minced pickles. Set it aside. (Any extra dressing can be stored in the fridge for up to three days.)
• To prepare to garnish, heat the coconut oil in a skillet set over medium-high heat. Sauté the onions until they are slightly caramelized, then set them aside.
• For the burgers, in a food processor purée the chicken, onion, and garlic until everything is well combined. Transfer it to a large bowl and add the parsley, thyme, lemon zest, lemon juice, and salt. Blend the mixture well with your hands, then form it into four equal-size burgers.
• In a large skillet set over medium-high heat, melt the coconut oil, then add the burgers. Allow them to brown on one side for several minutes before flipping them and browning the other side. If you are not serving these right away, you can transfer them to a heated oven at this point to keep them warm.
• When the burgers are ready, serve them on buns topped with the fresh greens and sautéed red onion, and with a side of Thousand Island Dressing.

GRIDDLE BURGER WITH 18000 ISLAND DRESSING AND QUICK PICKLES

Steps:

• For the quick pickles: Add the vinegar, 1/2 cup water, sugar, mustard seeds, salt, garlic and bay leaf to a saucepan and bring to a simmer. Once the sugar has dissolved in the simmering liquid, add the cucumbers and dill to a heat-proof container and pour over the pickling liquid. Let sit for at least 10 minutes. Chop 2 tablespoons for the dressing, and reserve the rest for serving.
• For the 18000 island dressing: In a food processor add the mayonnaise, ketchup, jalapenos, chopped quick pickles, Dijon, garlic and some salt. Puree, taste and adjust seasonings if necessary.
• For the burgers: Heat a cast-iron skillet or large heavy griddle pan over medium-high heat.
• Combine the chuck and brisket and form into 4 balls with your hands.
• Add the canola oil to the heated griddle. Place the burger balls on the griddle and sear for 1 to 2 minutes per side. Then, using a spatula, press the balls down, flattening them down as you spread them out. You want a thin, crusty burger and that's all about creating surface area, so press away. Let the burger get a nice char on one side, and then flip so they get nice and crusty brown, 4 to 5 minutes per side.
• Butter and toast, or griddle, the sesame seed buns. Once toasted, add 1 to 2 slices cheese to each bottom bun. Place the burger on the bottom bun with the cheese. Top the burger with some tomato slices, quick pickles and iceberg lettuce. Spread some of the 18000 island dressing on the top bun and top the burger. Appreciate the old school classic.

CANADA DAY BURGERS WITH THOUSAND ISLAND SAUCE

Steps:

• Preheat barbecue to medium heat.
• Stir together shallot, mayonnaise, ketchup, baby dill pickles, lemon juice and Worcestershire sauce in small bowl. Cover and refrigerate until needed.
• Place frozen burgers on greased grill; close lid. Cook, turning once, until instant-read thermometer reads 160°F (71°C) when inserted sideways into burgers; about 10 to 12 minutes.
• Meanwhile, place red onion on greased grill and close lid. Cook, turning once, until grill-marked; about 6 to 8 minutes. Place buns, cut sides down, on greased grill and close lid. Cook until light golden; about 1 to 2 minutes.
• Divide lettuce among bottom halves of buns. Top with burgers, shallot mixture, red onion, tomatoes and sliced dill pickles (if using), dividing evenly. Sandwich with top halves of buns.

ISLAND BURGER

Steps:

• Preheat greased grill to medium heat. Mix meat, 2 Tbsp. of the steak sauce, onion and garlic. Shape into 6 patties. Mix dressing and remaining 2 Tbsp. steak sauce; set aside.
• Grill patties 7 to 9 minutes on each side or until cooked through (160°F).
• Spread bottom half of each bun with 1 Tbsp. of the dressing mixture; cover with burger and top of bun.