Ingredients
- B.C. beef patties (I like using beef from 63 Acres)
- Cheese slices – some other great options are aged farmhouse, Courtenay cheddar, gouda, or havarti
- Tomatoes
- Buns
Tomato Ketchup
- 5 cups chopped canned diced tomatoes
- ½ cup red wine vinegar
- ½ cup BC honey (can also use brown sugar or maple syrup. The flavour will change but it will be delicious).
- 3 tbsp kosher salt
- 2 tbsp tomato paste
- 1 tsp cracked black pepper
Horseradish Mayo
- 1 cup mayo
- 2 tbsp horseradish
- squeeze of lemon
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- 5 cracks of black pepper
- Optional: 1 tbsp thinly sliced chives or green onions.
Preparation/Method
- Tomato ketchup: add all ingredients (diced tomatoes, red wine vinegar, honey, salt, tomato paste, and black pepper) in a small pot and simmer over medium heat for 20 minutes until most of the liquid is reduced. Puree until smooth, set aside and cool. This tomato ketchup is great with burgers, grilled meats, or cheese.
- Horseradish mayo: mix all ingredients together (mayo, horseradish, lemon, Dijon mustard, salt, and pepper) and store in the fridge. I love this sauce on grilled meats or fish.
- Sear the beef patties in a cast-iron skillet or on the BBQ. You can make your own patties or buy premade ones. Pro tip: make sure the size of the patty matches the size of the bun.
- Assemble the burgers after cooking. Eat, and enjoy!
Chef Ned Bell
Additional titles or restaurant name
Ned Bell is a well-known Canadian culinary talent who has forged a path as a chef, sustainable seafood advocate, keynote speaker and educator. Based in British Columbia, Ned is the Buy BC Chef Ambassador, Chef Ambassador for Ocean Wise, the co-owner of Hatch Hospitality, Culinary Director at Planetary Health, Board Member and Co-Chair of Sustainability at the Chefs Table Society, and as culinary and restaurant consultant at Hatch Hospitality Inc.
