Jamie’s Ultimate Canada Day Burger

Prep time: min
Total time: min
Serves: 4
Sobeys Canadian Chuck burgers
1 pinch
cumin seeds
4 slices
Canadian Cheddar cheese
burger buns
tomato ketchup
2 tbsp
fat-free plain yogurt
40 mL
1 tsp
Dijon mustard
5 mL
1 tsp
English mustard
5 mL
2 tbsp
extra virgin olive oil
30 mL
sea salt and freshly ground black pepper
red cabbage
white cabbage
small red onion
red apple
a few sprigs of fresh mint
1/2 - 1
fresh red chili
dill pickles
handful of baby spinach leaves
4 slices
Certified Humane smoked bacon
Per Serving:
25 g
saturated fat
9 g
48 g
14 g
24 g
6 g
2500 mg


  1. Take the burgers out of the fridge around 30 minutes before you want to cook them – this will allow them to come up to room temperature and will help them to cook nice and evenly. Preheat the barbecue to high or place a grill pan over a high heat until screaming hot.

  2. To make the slaw, add the yogurt and mustards to a large bowl and squeeze in the lemon juice. Pour in the extra virgin olive oil and season with a pinch of sea salt and black pepper, then mix together well.

  3. Remove the tatty outer leaves from the cabbages and peel the onion and carrot. Coarsely grate all the vegetables into the bowl of dressing, along with the apple. Pick the mint leaves and thinly slice them with the chili (seed if you like), dill pickles and spinach, then add to the bowl and set aside to toss together just before serving.

  4. Season the burgers with a small pinch of salt and pepper and the cumin seeds, then place onto the barbecue or grill pan. Cook the burgers for 3 to 4 minutes, then flip them over. Place a slice of cheese on top of each one and cook for a further 3 to 4 minutes, or until the cheese has melted and the burgers are cooked to your liking.

  5. Meanwhile, cook the bacon until sizzling and golden brown all over, then remove to paper towels to drain. Once cool enough to handle, chop into small pieces, add to the law, then mix everything together. Have a taste and add a little more lemon juice or seasoning, if needed.

  6. Cut the burger buns in half and lightly toast them cut-side down. Spread a little ketchup onto each base and place a burger on top. Add a dollop of slaw and the bun tops, then – this is the most important bit – press down to squash all those delicious flavours together and tuck in!


To give your burgers an extra boost of incredible flavour, make yourself a rosemary brush by tying a few sprigs together. Bash and bruise the ends slightly to release the flavour, then dunk in a little oil and use to baste the burgers during cooking. Delicious!