This tourtière inspired burger is flavoured with traditional spices and topped with a sweet and tangy maple mustard aioli.
In anticipation of Canada Day, we are celebrating Canadian cuisine with a French Canadian classic. The beloved meat pie, tourtière, is a favourite comfort food that is often enjoyed during the winter holidays. With a beef and pork patty flavoured with traditional tourtière spices, these tourtière inspired burgers are a fun, summer twist on this iconic dish. Topped with a sweet and tangy maple mustard aioli, creamy oka cheese, and sautéed mushrooms, these delicious beef and pork burgers are sure to be a hit at your next summer barbecue!
Ingredients
Ground meat: Classic tourtière is typically made with a blend of beef and pork. In keeping with that tradition, these burgers are made with a blend of ground beef and pork.
Spices: These tourtière burgers get their iconic flavour from a blend of traditional spices. Dried summer savoury is combined with allspice and cloves to infuse these burgers with that classic tourtière flavour.
Cheese: In keeping with the French Canadian roots of this dish, I decided to go with a cheese that originated in Quebec. With its creamy soft centre, oka cheese gets its pungent flavour from the washed rind. Feel free to substitute with your favourite cheese instead.
How to Make Tourtière Burgers
Make the burger patties
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely diced onion and sauté for 5 to 6 minutes until the onion is softened and browned. Remove from the heat and let cool briefly before using.
In a mixing bowl, combine the ground beef and pork with the sautéed onions, breadcrumbs, beaten egg, all the spices, kosher salt, and pepper. Mix well using your hands. Divide the mixture into 6 or 8 portions and shape into burger patties. The patties can be made ahead of time and frozen for later use. They can be refrigerated for a day before they should be cooked.
Prep the toppings
To make the aioli, combine the mayonnaise, maple syrup, grainy and Dijon mustards, kosher salt and pepper in a small bowl. Whisk together and chill until ready to serve.
Slice the mushrooms. Heat a skillet over medium high heat. Add the remaining tablespoon of olive oil and sauté the mushrooms for 4 to 5 minutes until browned. Remove from the heat and keep warm until ready to assemble.
Grill the burgers
When you’re ready to eat, heat a grill over medium high heat. Spray the grill with non-stick spray. Place the patties on the grill and cook for 4 to 5 minutes. Wait until the edges of the patties look cooked and there are char marks on the bottom. Then flip the patties and cook for another 4 to 5 minutes until fully cooked and they reach an internal temperature of 165°F.
Turn the heat down and top the burgers with the sliced cheese, heating until it melts. Toast the buns on the grill as well, if desired.
Serve the Tourtière Burgers
To assemble the burgers, spread the maple mustard aioli on the tops and bottoms of the buns. Layer the burgers with a leaf of lettuce, the patties, and the sautéed mushrooms. Top with a sliced pickle if desired, and enjoy!
