Quebec Maple Bacon Poutine Burger
Summer is synonymous with firing up the BBQ and enjoying cookouts with those that matter most.
I’ve been anxiously waiting to turn on our grill and make some juicy and delicious burgers.
We have always been big fans of burgers and using gourmet toppings to put them over the top.
Not to say that there is anything wrong with the regular stuff, but trying new flavours makes meal-time less boring!
Not only do these recipes spice up a classic burger, but they also let you experiment for less. You can get a box of 20 Great Value Beef Burgers for $15.
While making the Ontario burger was tempting since it’s my province, the Quebec burger just called my name.
Get Ready to Prep
Quebec is known for having amazing poutine. While we have some pretty great poutine in Ontario, there’s just something about the poutine in Quebec.
We headed to Walmart to pick up some Great Value ingredients. We wanted to recreate the poutine-inspired taste we craved.
The first step was to cook the Great Value Thick-Cut Smoked Bacon, sprinkle it with pepper.
Then smother it with Great Value Table Syrup and bake it in the oven until it’s perfectly crispy.
While that’s in the oven, the onions are next. Making the most perfect caramelized onions is actually easier than you may think.
While I did all of this, Darasak fired up the grill and cooked up our burgers to order.
I prefer my burger well done and that’s the beauty of making it at home. You can cook it at any temperature you’d like.
Quebec Maple Bacon Poutine Burger
- 1 lb Great Value Thick Cut Smoked Bacon
- ½ cup Great Value Maple Table Syrup
- ½ tsp Great Value Ground Black Pepper
- 3 tbsp Great Value Butter
- 1 tbsp granulated sugar
- ½ tsp Great Value Table Salt
- 2 medium yellow onions sliced thinly
- 1 398 ml can of Cordon Bleu or Great Value Poutine Sauce
- 8 frozen Great Value Burgers
- 200-300 g of cheese curds thinly sliced
- 8 Great Value burger buns toasted if desired
- Curly lettuce
- 1 bag of Great Value Plain Chips
- Great Value Prepared Bold Deli Style Mustard
- Preheat oven to 375°C
- For the bacon: line a baking tray with aluminum foil and top with a baking rack, (or cooling rack). Lay the bacon strips in a single layer and season with pepper. Baste the bacon with maple syrup and bake for 25-30 minutes, until crispy, turning halfway through to baste other side. Remove the rack and allow the bacon to cool.
- While the bacon is cooking, prepare onions. Heat butter in medium skillet over medium low heat. Add onions, salt and sugar and cook for 20-25 minutes until onions are golden brown and soft.
- Just before serving, bring the contents of the poutine sauce to a low boil and keep hot, stirring frequently.
- Meanwhile, heat grill to medium-high. Grill burgers according to package directions. During the last minute, top with the sliced cheese curds. (Slicing them in advance will assure that they melt perfectly and don’t stay cold in the middle).
For the assembly
- Spread the bottom of each bun with mayonnaise, then lettuce, top with the cheeseburger, and onions. Spoon over some hot poutine sauce, a few potato chips and top with a grainy mustard spread bun. Enjoy!
Is there anything better than a burger with toppings that just overflow? The sauces and condiments are so delectable.
The burger can be topped with potato chips, or you can serve it with chips on the side.
Gabby loved the melted cheese curds and the poutine sauce, but the grainy mustard, creamy mayo and crispy bacon just put it over the top!
As you can see, it was a hit in our house. We can’t wait to try the rest of the regional Great Value beef burgers. Read on for the rest of the burgers, you can thank me later.
Ultimate Maritime Burger
Sauerkraut is a nostalgic and familiar ingredient in the Maritimes, and is made on Tancook Island, NS. It is eaten primarily with sausages, but also great on burgers.
When paired with peanut butter, these tangy, sweet, nutty flavours work surprisingly well together. Get the full instructions, here.
Ultimate B.C. Burger
Luscious, ruby-red cranberries grown in BC are in season in the fall. Fortunately, dried, frozen, and canned versions make it possible to enjoy their tart goodness year-round.
Fruit and vegetable influences are strong on BC menus. Here, love of cranberries and vegetarian influences, merge in a cranberry hummus. Make the recipe, here.
Ultimate Prairie Burger
Alberta produces some of the world’s best beef and pork. Mustard seeds grown in many a farmer’s field is a natural condiment.
In Saskatchewan, ingredients like wheat and lentils stock markets all around the world.
Made with canola oil and bacon drizzled with honey – The Ultimate Prairie Burger delivers the best flavours from the west. Try the recipe, here.
Grill It Up
With Canada’s 150th birthday this year, there is no better time to celebrate.
With these regional-inspired burgers, you’re sure to please your whole family and hear only hear compliments at your next cookout.
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- Salvadorean Beef Enchiladas
Which burger are you most interested in trying?
Let me know, til then–cheers m’deres!
Note: This post is sponsored by Walmart Canada as part of the Walmart Great Value Burger program. In exchange for this post, I have received perks in the form of products and/or compensation. All opinions on this blog are my own.
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Nancy Polanco is a freelance journalist, lifestyle content creator, and editor of Whispered Inspirations. She is a proud Mom to Gabby and Michaela, and wife to Darasak. Having worked as part of a health care team for almost a decade, Nancy is happy to be back to her passion. She is a contributor to the Huffington Post, TODAY’s Parents, and an Oprah Magazine Brand Ambassador.