All Recipes
Beer Pairing

Aged Cheddar Cheese Curd Stuffed Beef Burgers With Triple Cooked Chips

Aged Cheddar, Russian Dressing, Pickled Red Onions, Lettuce, Tomato, Triple Cooked Chips with Spicy Aioli.

Cookware Required

Knife, Cast Iron Pan, BBQ, Pot

Prep time

30 min

Cook time

25 min

Crushmore was crafted for outdoor cooking! Crisp and clean, quenching and refreshing, dry and crushable! Whether it is after a great outdoor adventure, camping in the great outdoors, or sharing with friends and family in the backyard, Crushmore was made for simple BBQ! Dressed up hot dogs with some sauerkraut, pickled jalapeño peppers, chicken souvlaki, fresh local sausages, or your favourite burger. Crushmore is the perfect accompaniment to carbonate your BBQ!

Aged Cheddar, Russian Dressing, Pickled Red Onions, Lettuce, Tomato, Triple Cooked Chips with Spicy Aioli. Burgers are all about a good bun! We’re not saying for you to go on and make your own, but go to your local bakery, get a nice soft bun, made with love, and made today!

Cooking the Burger:

There are many ways to cook a hamburger. Preferred method is on a flat top griddle, but not everyone has that at home. Next best is a cast iron skillet on your BBQ.Light your BBQ and get it nice and hot. Place cast iron pan on BBQ and close lid to heat up the cast iron.

  • 1. Season beef with the salt and pepper and divide into half
  • 2. Roll into ball shape
  • 3. Toss the ball shape between hands for 30 seconds to bind.
  • 4. Push thumb into the middle of the ball to create a hole for the curds
  • 5. Stuff each patty with 2 oz of the curds
  • 6. Form into a patty and chill
  • 7. Season the outside of the patty with Kosher Salt & Fresh Ground Black Pepper
  • 8. Place on the cast iron pan for 4-5 minutes per side or until firm to the touch.
  • 9. With about 2 minutes left on the second side, add a slice of aged cheddar if you wish!

Making the Dressing:

  • 1. Mix all the dressing ingredients together thoroughly

Making the Pickled Red Onions:

  • 1. Peel and remove the core from the onion – cut in ½
  • 2. Thinly slice the onion and place it into a jar that you can put a sealed lid on
  • 3. Heat the vinegar & sugar in dissolve the sugar
  • 4. Once the liquid starts to simmer, pour over the onions in the jar
  • 5. Allow cooling to room temperature uncovered
  • 6. Cover with a lid that seals. Can last in the fridge for up to 4 weeks.

Making the Chili Mayonnaise OR Malt Vinegar Mayonnaise:

  • 1. Mix all the dressing ingredients together thoroughly

Triple Cooked Chips:

  • 1. Cut potatoes into wedges (each potato about 8 pieces)
  • 2. In a large pot, fill 3/4 with water and bring to a boil.
  • 3. Season with a good pinch of kosher salt
  • 4. Drop chips in the boiling water for the “first cook”
  • 5. Simmer for 10 minutes or until the knife can slide in and comes away from the potato easily.
  • 6. Strain and Cool
  • 7. While the potatoes are cooling, warm the oil in a large pot on the stovetop. If you have an oil thermometer, you are looking for 325 F for the first oil blanche of the chips. If you do not have an oil thermometer, you want the oil to just start to move a little bit and regulate the temperature to match.
  • 8. Drop the chips into the 325 F oil to blanche them. You are looking for a very light browning. This will take about 3 minutes.
  • 9. Remove from oil and cool
  • 10. Turn up the heat to 350 F
  • 11. Drop the chips back in for the final cooking phase. Golden brown and crispy. About 3-4 minutes.
  • 12. Remove chips from oil
  • 13. Toss with a good pinch of kosher salt in a dry bowl


  • 1. Lightly toast buns on the inside only (keep the top and bottom nice and soft!)
  • 2. Top each side of the bun (top and bottom) with a good helping of the Dressing
  • 3. Put shredded lettuce on bottom bun, top with pickled red onions & sliced tomato
  • 4. Add burger patty, top bun, you’re done!

Plate the Dish!

  • 1. 1 burger – dressed and ready!
  • 2. 1/2 the chips
  • 3. Side bowl of either chili or malt vinegar mayo
  • 4. Crush with a Crushmore!
download recipe


Aged Cheddar Cheese Curd Stuffed Beef Burgers

  • Fresh Ground Beef Chunk
  • 4 oz (112g) quality cheddar cheese curds
  • 1 tsp fresh ground pepper
  • 1 tsp of kosher salt


  • 2 tbsp mayonnaise
  • 1 tbsp ketchup
  • 2 dill pickle slices - diced finely
  • 30g finely diced red onion
  • Kosher Salt & ground black pepper

Pickled Red Onions

  • 1 large red onion
  • 250ml Rice Wine Vinegar
  • 1/4 Sugar

Chili Mayonnaise

  • 4 parts mayonnaise
  • 1 part sriracha (or your favourite hot sauce)

Malt Vinegar Mayonnaise

  • 4 parts mayonnaise
  • 1 part malt vinegar

Triple Cooked Chips

  • 6 large yellow potatoes -preferably Kennebec
  • Kosher salt
  • 1L canola oil (or similar high temperature rated oil)

About the Chef

Mike Pigot is a Calgary-based, award-winning chef & entrepreneur who has worked with a variety of brands from your favourite local hang-out to those major national players and everything in between. His hobbies include traveling, live music, and festivals.

All Recipes
Beer Pairing