Treat Your Feelings: We Have the Perfect Baked-Good Solution for Any Problem
Back to Hydra: Revisiting the Scene of One of Vanmag’s Most Controversial Reviews
Breaking News: Don’t Argue Pizza Returns on March 1
Wine List: The Best Italian Wines to Try at Vancouver International Wine Fest
Find an Excuse to Celebrate, Because These Sparkling Wines Are the Best in the Fizz
Editors’ Picks: The Best Things We Drank in 2023
5 Things to Do in Vancouver This Week (February 26- March 3)
Your forever home. Your forever fund.
More Corner Stores in Vancouver Would Mean More Community
Escape to Osoyoos: Your Winter Wonderland Awaits
Your 2023/2024 Ultimate Local Winter Getaway Guide
Kamloops Unscripted: The Most Intriguing Fall Destination of 2023
Vancouver-Based Fashion Brand Ization Studio Brings the Fun
7 Stylish, Statement-Making Jackets for Spring
Givers and Takers Creates Daring Denim
Back away from that flat-pack of frozen patties. On these warm spring evenings, aspire to a better burger.
Like most iconic dishes, the humble hamburger need not be complicated to sway the jury. It starts with quality meat and ends with some complementary toppings and, ideally, a brioche-style bun.Flavour, texture, and fat content are key to burger nirvana, so why leave the composition of your patty to chance (or worse, Costco)? Ask your butcher for a 50/50 mix of chuck and boneless short rib, and get it run through the grinder twice on a coarse setting to get a texture similar to that of French steak haché. (I usually buy a few pounds and form any leftovers into meatballs that I freeze for later use with pasta.) The rest is simple: season and form the patties, and don’t overdress them.When it comes to the buns, melt-in-your-mouth is the texture to go for; I toast them just before serving. My toppings of choice are caramelized onions (see adjacent recipe), blue cheese, tomato, lettuce, and Dijon mustard. Alternatively, opt for fresh avocado with chilies, or sautéed mushrooms with garlic and thyme. Then just kick back and enjoy summer’s final encore.
Balsamic OnionsThe trick with a superior burger is to focus on quality ingredients, and flavours that are simple and complementaryIngredients:2 medium onions, thinly sliced1 tbsp extra-virgin olive oil1 fresh bay leaf3–4 tbsp balsamic vinegarsalt and pepper to tastePlace the onions, olive oil, and bay leaf in a heavy-bottomed pot or sauté pan, and stir over medium-high heat for 2 to 3 minutes. Reduce heat to low, cover, and simmer, checking and stirring often to ensure the onions aren’t burning. Lower the heat if necessary. After 30 minutes, add the vinegar, salt, and pepper, and give it a good stir. Cover and continue to simmer on low heat for another 30 minutes or so. Use right away or keep covered in the fridge for up to a week. Makes enough to garnish 6 burgers.
Offset burgers’ sweet, meaty richness with the crisp, aromatic hops and balanced bitterness of Central City Red Racer India Session Ale ($19.95/12 cans). Only four percent alcohol, it can carry you from grill prep to cleanup