Will Huang’s ‘The Teriyaki’
This hamburger pays homage to teriyaki beef, composed of ground beef, extra fine rice, cilantro and hoisin sauce. The buns are molded by hand from sushi rice, then topped with sesame seeds and oil to keep it in shape and add an oriental taste. The patty is a mixture of ground beef, honey, ground ginger, garlic and a pinch of paprika, then marinated in a teriyaki/sesame seed sauce. Everything is grilled in a frying pan over medium-low heat and brought to a light crisp. After being topped with garlic-hoisin sauce, cilantro, green onion and pieces of dry seaweed, the Teriyaki burger is ready to be served.
Mitchell Consky’s ‘The Consky’Â
Known as The Consky burger at my summer camp (not even kidding, it’s what the kids call ‘em), this burger is reminiscent to any camping meal — best cooked over an open fire. With a sauce of melted brown sugar, steak spice, garlic powder, olive oil and more brown sugar, the patty takes on a sweet and salty complexion accompanied by caramelized onions and mushrooms between two peanut butter toasted buns. Highly recommended after a long portage in Algonquin Park. For more of a kick, sprinkle a little cinnamon on the beef patties and melt some more brown sugar into the buns.
Zach Guitor’s ‘The Beef’Â
I’m a man of tradition. The true burger is 100 per cent beef—no tricks and no secret ingredients. It begins with fresh ground beef, seasoned with salt and pepper on each side and cooked in a cast-iron pan. Once both sides are nicely crisped, add a bit of water and cover the pan — let that baby steam. With an authentic, honest patty comes fresh and traditional toppings. The beef features shredded lettuce, thinly sliced tomato and colby cheddar stacked generously. Sandwiched between a butter toasted ciabatta and slathered with a pesto aioli, this burger will satisfy any no-nonsense burger craving.
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