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Chef Craig Flinn of Chives Canadian Bistro in Halifax has developed a burger recipe to represent Atlantic Canada as one of 5 ”regional” burgers created for PC by chefs across the country. The great news is you can make this burger yourself at home like I did.
“The seafood in Atlantic Canada is among the best in the world,” says Chef Craig Flinn. “…So when I was challenged to develop Atlantic Canada’s Burger for the President’s Choice brand I knew I had to incorporate seafood to properly represent the East Coast.”
A Sneak Peek at the Ingredients
There were so many amazing ingredients and new PC products, this is just a little snapshot of what they sent me.
Here are two of the biggest stars of the recipes: PC Blue Menu Sustainably Sourced Wild Nova Scotian Frozen Jumbo Sea Scallops and PC Naturally Smoked Bacon Rounds. Foodie gold!!!
The Secret “Tartar” Sauce
This so-called tartar sauce is so delicious. The smokiness actually reminds me of smoked salmon spread when paired with the scallops. I decided to make it in my food processor to help make my life easier.
The recipe calls for 250 grams of softened PC Plain Spreadable Greek Yogurt Cream Cheese Product. What a genius idea for a product, seriously…
Half a cup of PC Smoky Bacon Mayo Sandwich Spread.
1 tsp of PC Ancho Chipotle Smokey Pepper Sauce, 1 tsp lemon juice, 2 tbsp PC Sweet Green Relish, 2 tsp PC Dijon Mustard and some fresh dill.
Dang!!! So thick, smokey, tasty… Delicious.
The “Burger”
Pat dry, season and dredge the PC Blue Menu Sustainably Sourced Wild Nova Scotian Frozen Jumbo Sea Scallops finishing in the PC Black Label Panko Japanese-Style Bread Crumbs.
Heat a non-stick frying pan and add 3 tbsp of PC Extra Virgin Olive Oil from Tuscany to the pan.
Fry scallops 3 to 4 minutes per side over high heat until golden brown and crispy.
I knew the PC Naturally Smoked Bacon Rounds were going to be dangerous but I had no idea just how dangerous!
Grill the bacon on both sides until golden and crispy, around 3 minutes per side.
Time to get out the PC Hawaiian Sweet Buns, which I have never heard of before but a lot of friends on Facebook were so excited to see President’s Choice had made a version of these buns.
Grill the buns and spread the cream cheese tartar sauce on them.
I actually assembled my burger upside down according to the recipe with the bacon on the bottom, scallops and then topped with PC Organics Baby Arugula.
Foodie Results
I am not sure words here are adequate to convey the deliciousness above but I will try. Those Hawaiian buns are exquisite. Normally store-bought-buns are one of the things I rarely buy because they are so bad. Here? No way. Sweet and uber-soft with a hint of smokiness from being on the grill, I can not wait to eat the entire package up.
The sauce is luscious, decadent and glues everything together with perfection. The scallops were surprisingly moist and tender, I blissfully snacked on them for days. The most egregious foodie sinful indulgence was the naturally smoked bacon rounds which fit perfectly on the burger and crunched then melted into my mouth. Unbelievable.
This was not just perfection for this seafood-loving foodie. It was heaven. An absolute winner Chef Craig Flinn. Well done damn you, well done.
You know what? I always put long bacon on, but a nice round one, that’ll be the way to go next time. Thanks Suzie.
I know, round bacon, who ‘da thunk it?
Please come and make this for me. That looks so amazing, it should make the new summer menu at 2Doors Down.
Wish I could Cynthia but I ate all the food! It is definitely restaurant-quality. 🙂
Sounds so good! Your Hfx store often gets stuff in that doesn’t come to us on the south shore for a while. So, I thank you for finding the products, trying them out and telling me what’s good. I’ll be on the lookout for those buns.
Sandy, they hand delivered most of the ingredients but I will be checking to see if they’re available at my store. Yes, those buns are awesome, you will love them!