Zimmy's Nook

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Canada Day recipes

Mushroom, Pancetta and Asiago Burgers

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A loaded mushroom, Pancetta and Asiago Burger with lettuce on a sesame seed bun.

Mushroom, Pancetta and Asiago Burgers.

For these loaded burgers, it’s not the quantity of toppings that matters, it is the quality! These patties and their toppings are LOADED WITH FLAVOUR! The lean ground beef, roasted garlic & charred jalapeño patties, are grilled, then placed in the skillet to soak up all the mushroom flavour. Each patty is loaded with the sautéed mushrooms and asiago cheese. The toasted buns are layered with a horseradish-BBQ sauce, lettuce, pickles, next the loaded patties, then topped with mustard and crispy pancetta!
Grab a napkin and dig in!

A skillet of sautéed mushrooms on a grill.
NanoBond is oven and grill safe to 1050°F
A skillet with six burger patties topped with mushrooms and melted cheese.
NanoBond is oven and grill safe to 1050°F
A loaded mushroom, Pancetta and Asiago Burger with lettuce on a sesame seed bun.

Mushroom, Pancetta and Asiago Burgers

For these loaded burgers, it’s not the quantity of toppings that matters, its’ the quality! These patties and their toppings are LOADED WITH FLAVOUR! The lean ground beef, roasted garlic & charred jalapeño patties, are grilled, then place in the skillet that has all the mushroom flavour. Each patty is loaded with the sautéed mushrooms and asiago cheese. The toasted buns are layered with a horseradish-BBQ sauce, lettuce, pickles, next the loaded patties, then topped with mustard and crispy pancetta! Grab a napkin and dig in!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Inactive time 30 mins
Total Time 1 hr 10 mins
Course Dinner, Entree, Game Day Snack, Lunch, Main Course
Cuisine North American
Servings 6 People

Ingredients
  

INGREDIENTS:

  • 2 lbs lean ground beef
  • 2 eggs
  • ½ cup panko breadcrumbs
  • 3 tablespoons sweet onions finely chopped
  • 3 cloves roasted garlic
  • 1 charred jalapeño seeds optional
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons BBQ sauce
  • 1 tablespoons Dijon mustard
  • 2 teaspoons prepared hot horseradish
  • *1/4 cup olive oil for brushing patties before grilling

Toppings

  • 12 oz brown mushrooms sliced
  • 4 tablespoons butter
  • 1 garlic clove minced through a garlic press
  • 6 oz asiago cheese grated (about 2 cups)
  • 6 pancetta rounds
  • 6 hamburger buns toasted just before assembling the burgers
  • ½ cup BBQ sauce your favourite
  • 1 tablespoon hot horseradish
  • 6 large Boston lettuce leaves
  • 6 large dill pickle slices – lengthwise “sandwich style” slices more if the slices are small
  • Yellow mustard

Instructions
 

Hamburger Patties

  • Place the onion, garlic, jalapeño, salt and pepper into a mini food processor, then blitz to chop. Add the eggs, Worcestershire sauce, Dijon, BBQ sauce & horseradish, then blitz to combine. (Alternatively: mince onion, garlic, and jalapeño finely and mix ingredients in a large bowl.)
  • Add mixture to a large bowl, then add panko and stir to combine.
  • Add beef to the bowl and mix until all ingredients are combined.
  • Shape into 6 x 6 ¼-6 ½ oz patties (about ¾” thick x 4 ½” diameter). Using your thumb, press the middle of each patty a few times to create an indent that will keep the burgers from puffing up when cooked.
  • Make a day ahead and refrigerate until ready to use. If using immediately, I suggest placing the patties on a tray lined with wax paper in the freezer for 30 minutes. I find they keep their shape better if they are cold when cooked.

Grilling the Burgers & Preparing the Toppings

  • Preheat grill to medium-high heat (400°F – 450°F).
  • In a small bowl mix together the BBQ sauce and horseradish, side aside until ready to assemble the burgers.
  • Place a 12.5” skillet on the grill, add the butter and cook until it begins to melt. Add the mushrooms and toss to coat in the butter. Cook for 5-6 minutes, stirring occasionally. Add the garlic, stir and cook for 4-5 minutes more. Move the pan to a low heat area of the grill and let the mushrooms cook while you make the burgers.
  • Brush each patty with olive oil and place oil side down on the hot grill, then brush the top with a little oil while on the grill. Close lid and grill, turning once, then flipping about 4 minutes into the cook. Cook for 2-3 minutes more. Next, add the patties to the skillet, then pile all the mushrooms on top of the patties. Add the shredded asiago cheese on top of the mushrooms.
  • Place an 11” skillet on the grill, then add the pancetta rounds.
  • Close the lid, lower the heat to medium and cook for 4 minutes, flipping the pancetta two to three times.
  • Toast the buns, turn off the grill and prepare to assemble the burgers.
  • On the bottom of each bun spread some of the horseradish-BBQ sauce. Add the lettuce, then pickle. Next place a burger, with the mushrooms and cheese on top. Squeeze the yellow mustard over the cheese, then add the crispy pancetta and finish with the top of the bun.
  • Serve and enjoy!

Video

Keyword 4th of July recipes, Beyond Burger recipe, Canada Day Recipes, Mushroom burger recipe, Summer bbq, Summer burger recipe
Tried this recipe?Let us know how it was!

Hope you enjoy these Mushroom, Pancetta and Asiago Burgers!

We would love to here from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Recipe created using the Hestan NanoBond 12.5-inch skillet and grilled on my 36″ Hestan freestanding Grill. Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Slow Cooker Poutine With Meatballs

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A top down view of poutine with meatballs. A red and white check snack bowl if filled with potato wedges and cheese curds which are covered in gravy and meatballs.

Slow Cooker Poutine With Meatballs.

Canada Day is right around the corner eh, and what better way to celebrate than Poutine! Baked potato wedges, covered with cheese curds, hot gravy and meatballs, then finished with chopped tomatoes, parsley, and parmesan. A Canadian classic made simple using my Crockpot™ Slow Cooker.

I made the gravy in the Crockpot™ Design Series 3-Quart Manual Slow Cooker a day early, left it in the removeable stoneware and put it in the refrigerator until it was time to reheat it. The mini meatballs were also made the day before and reheated in the hot gravy. Everything was kept piping hot and ready to serve when the wedges came out of the oven. Easy peasy!

Ingredients measured and laid out beside a copper slow cooker.
Spooning meatball gravy onto potato wedges and curds.
Two red and white check lined paper bowls are filled with poutine in the foreground. Potato wedges, poutine toppings and a copper slow cooker are in the background.
A close up view of poutine with meatballs. A red and white check snack bowl if filled with potato wedges and cheese curds which are covered in gravy and meatballs.

The 3 temperature settings on the slow cooker is perfect for cooking, reheating, and keeping the gravy warm. Plus, clean-up is a breeze, because the removeable stoneware and glass lid are both dishwasher-safe!

Interested in getting your own Crockpot™ Design Series 3-Quart Manual Slow Cooker so you can try this fun and easy recipe? Check out the link here for a convenient way to purchase your own. 

Disclosure: I have participated in a paid partnership with Crockpot™. However, all opinions in this post are my own.

A top down view of poutine with meatballs. A red and white check snack bowl if filled with potato wedges and cheese curds which are covered in gravy and meatballs.

Slow Cooker Poutine With Meatballs

Canada Day is right around the corner eh, and what better way to celebrate than Poutine! Baked potato wedges, covered with cheese curds, hot gravy and meatball, then finished with chopped tomatoes, parsley, and parmesan. A Canadian classic made simple using my Crockpot™ Slow Cooker.
I made the gravy in the Crockpot™ Design Series 3 QT Manual Slow Cooker a day early, left it in the removable stoneware and put it in the refrigerator until it was time to reheat it. The mini meatballs were also made the day before and reheated in the hot gravy. Everything was kept piping hot and ready to serve when the wedges came out of the oven. Easy peasy!
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 4 hrs
Total Time 4 hrs 45 mins
Course Main Course, Side Dish, Snack
Cuisine French Canadian
Servings 6 People

Equipment

Ingredients
  

Meatballs (Make Ahead)

  • 1 lb lean ground beef
  • ½ cup Panko breadcrumbs
  • ¼ cup freshly grated Parmesan
  • 1 large egg
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon granulated onion

Gravy (Make Ahead)

  • 4 cups 750 mL beef broth
  • 1 cup concentrated beef broth
  • 3 tbsp 15 mL butter
  • ½ onion chopped
  • ¼ cup 60 mL cider vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon freshly ground pepper
  • 3 tablespoons cornstarch
  • 2 tablespoons water

Potato Wedges

  • 3 pounds small Russet potatoes
  • 3 tablespoons olive oil
  • Salt to taste

Potato Seasoning

  • 2 teaspoons paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne

Poutine Toppings

  • 200 g Cheddar Cheese Curds
  • 2 small tomatoes seeds and wet part removed, chopped (1 cup)
  • Grated Parmesan
  • Chopped parsley

Instructions
 

Meatballs (Make Ahead)

  • In a large bowl, combine ground beef, Panko, Parmesan, egg, oregano, basil, parsley, garlic powder, salt, pepper, and granulated onion. Using a wooden spoon or clean hands, stir until well combined.
  • Roll the mixture using a 1 teaspoon measure to form the meatballs, forming about 54 meatballs.
  • Drizzle with olive oil and lightly coat each meatball, then place on a parchment lined sheet pan and cook for 8-10 minutes. Shaking the meatballs halfway through the cook.
  • Transfer to a paper towel-lined plate and refrigerate when cooled.

Gravy (Make Ahead)

  • Pour beef broth and concentrate into the slow cooker, turn on high and cover.
  • Meanwhile, in a skillet, melt butter and brown onions on medium heat for 4-5 minutes.
  • Add cider vinegar and brown sugar. Bring to a boil and let boil for 3–4 minutes. Then add a ladle of the beef stock to the skillet.
  • In a small bowl mix the flour, tomato paste, Worcestershire sauce, soy sauce and black pepper. Then whisk into the skillet until combined.
  • Add the skillet mixture to the slow cooker, cover and cook on high for 3 hours.
  • Once the slow cooker is bubbling, in a small bowl, mix a ‘slurry’ of the cold water and cornstarch. When the cornstarch mixture is smooth, whisk it into the bubbling slow cooker.
  • Cook for another hour (whisking occasionally) until the gravy has thickened. ** If using the gravy immediately, add meatballs 30 minutes after the cornstarch. **
  • If making ahead, let cool and refrigerate until ready to reheat.

Potato Wedges

  • Wash the potatoes.
  • Cut each potato in half lengthwise, then cut each half into 4 wedges (8 wedges per potato). Larger potatoes will need to be cut into additional wedges. (They should be about 3/4 thick.)
  • Place the wedges into a large bowl. Fill the bowl with cold water and soak the potato wedges for at least 20 minutes. Dry the potatoes thoroughly before baking.
  • Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  • Combine seasoning ingredients (no salt). Add olive oil to the seasoning mixture and stir well to combine. Drizzle over the potato wedges and use your hands to toss until evenly coated.
  • Place wedges on the baking sheet, leave space between the wedges to get crispy edges. Sprinkle with salt to taste. Bake for 20 minutes. Flip each over and bake for approximately 20 more minutes. Wedges should be golden brown and cooked through.

Assemble the Poutine

  • Divide potato wedges into six individual ‘boats’ or bowls.
  • Layer on the cheese curds and pour/spoon the hot gravy with meatballs over the curds and wedges.
  • Top with fresh chopped tomatoes, grated Parmesan, and parsley.
  • Hope you enjoy it, eh!

Notes

*** If the gravy was made ahead of time, reheat in the slow cooker on high at least 3 hours before you plan to serve it. Add the meatballs to the hot gravy about an hour before serving.
Keyword Canada Day Inspiration, Canada Day Recipes, cheese curds, comfort food, French Fries and gravy, meatball recipe, potato wedges, Poutine, Slowcooker poutine, Slowcooker recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this Slow Cooker Poutine with Meatballs recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Crockpot™ recipes:

Have a delicious day! James (aka Zimmy) & Elaine

Chili-Lime Corn on the Cob

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A pile of corn topped with a chili-lime butter, feta and cilantro in a galvanized tray.

Chili-Lime Corn on the Cob.

Fresh corn of the cob is no doubt delicious, but fresh corn on the cob with a chili-lime butter, crumbled feta and chopped cilantro takes corn to the next level! Whether you are celebrating Canada Day, Fourth of July or having a backyard BBQ I highly suggest you treat your guests with this delicious and easy side.

Watch how easy this corn on the cob recipe is to make here.

A pile of corn topped with a chili-lime butter, feta and cilantro in a galvanized tray.

Chili-Lime Corn on the Cob

Fresh corn of the cob is no doubt delicious, but fresh corn on the cob with a chili-lime butter, crumbled feta and chopped cilantro takes it to the next level! Whether you are celebrating Canada Day, Fourth of July or having a backyard BBQ I highly suggest you treat your guests with this delicious and easy side.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Course Side Dish
Cuisine North American
Servings 8 People

Ingredients
  

  • ¼ cup melted butter
  • ¼ cup extra-virgin olive oil
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 8 ears of corn husks and silks removed
  • ½ cup feta cheese crumbled
  • ¼ cup chopped fresh cilantro

Instructions
 

  • In a bowl, whisk together the butter, olive oil, lime juice, chili powder and salt and pepper.
  • Fill an 8-Quart stockpot, slightly more than halfway with water and bring to a boil.
  • Place the corn into the stockpot, cover and cook fresh local corn for 6 minutes (if it’s imported corn, cook for 8 minutes). Remove corn to a tea towel to drain, then place on a serving platter.
  • Brush the cobs, on all sides, liberally with the butter mixture. Then sprinkle the feta and cilantro on top.
  • Serve hot and enjoy!

Video

Keyword 4th of July recipes, bbq sides, Canada Day Inspiration, Canada Day Recipes, corn on the cob, corn on the cob recipes, corn toppings, easy bbq side recipes, Fourth of July recipes
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other summer side recipes:

Have a delicious day! James (aka Zimmy) & Elaine

Recipe created using the Hestan NanoBond 8Qt Stockpot on my 36″ Hestan freestanding Grill.

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.