Recipe by Jason Parsons.
3 lbs lean ground beef
2 cups diced aged cheddar cheese
1/2 cup finely chopped herbs
1/4 cup chopped onion
1/4 cup hoisin sauce
2 tbsp finely chopped garlic
1 tbsp Worcestershire sauce
2 cups chopped bacon
1/2 cup breadcrumbs
3 tsp salt
3 tsp ground white pepper
1/2 cup barbecue sauce
1/4 cup hoisin sauce
2 tbsp honey
1 tsp ground cinnamon
8 burger buns
1/4 cup grape mustard (or Dijon)
16 leaves watercress
16 slices tomato
8 slices red onion
In a large mixing bowl, combine the ground beef, cheddar, herbs, onion, hoisin, garlic and Worcestershire.
Sauté the bacon over medium heat until cooked through. Add the warm bacon, including the fat, to the beef mix. Stir in the eggs, breadcrumbs, salt, and pepper. Once it’s well combined, form the mixture into 8 evenly sized burgers and chill.
Combine the barbecue sauce with the hoisin, honey and cinnamon.
Cook the burgers on a very hot grill, brushing with the glaze each time they are turned. Warm the buns on the side or on the top rack. Once the burgers are cooked through, remove from the grill and brush once more with the glaze.
Spread the mustard on the bottom layer of the bun. Add the burger, watercress, sliced tomato, and onion; cap with the bun top.
Cook’s note: The chopped herbs can be any mix of your favourite seasonings. I like tarragon, parsley and chives.
For more recipes from Jason Parsons, check out 3 Chefs: The Kitchen Men.
Whether they’re in the kitchen, at the table, or on TV Michael Bonacini, Massimo Capra and Jason Parsons bring excitement to the art of cooking. Dabble asked the three kitchen men to agree on a perfect day’s fare. The results are mouthwatering.
I’m a creature of habit and this is one of my favourite treats on weekends. It’s a great brunch dish for anyone (like me) who prefers breakfast to be on the savoury—rather than sweet—side. Although the ingredients are fairly simple, I love the complexity of flavours and textures involved. ~ Michael
I travel a lot and one of my favourite choices when dining out is a roasted beet salad. This is my interpretation of a standard, where the sweetness of the roasted beets with the tartness of the goat cheese is a match made in heaven. ~ Massimo
Dinner: Ultimate Burger
Many people do not realize that the secret to keeping a burger moist while cooking is adding some kind of fat to it. In this case, I use lean beef and the fat from the bacon. When it comes to taste, bacon fat trumps beef fat any day. ~ Jason
Pick up 3 Chefs: The Kitchen Men for more tasty meal ideas from Michael, Massimo and Jason.
They come from three distinct corners of the world. Michael Bonacini grew up as part of an Italian family in Wales, Massimo Capra first tied on an apron in his mother’s kitchen in Cremona, and Jason Parsons got his first job in a roadhouse in Southwestern Ontario. All three have since established their reputations as imaginative and masterly cooks. And when they get together, whether in the kitchen, on TV, or at table, there is energy and excitement. Finally, these three top chefs have collaborated to produce a cookbook that accurately reflects the sense of fun and adventure that makes them such a great team.
In 3 Chefs: The Kitchen Men, Michael, Massimo, and Jason combine their best recipes to create a cornucopia of tasty meals. Bursting with international inspiration, complemented with stories of growing up and learning to cook— this personal collection of recipes will delight and entertain.