The North of the Border Burger (or the “O CANADA! BURGER”)
1/4 cup fresh blueberries (preferably wild)
1 cup mayonnaise
6 1/4-inch thick slices Canadian bacon
1/4 cup real maple syrup
2 pounds ground chuck
1 tablespoon fresh rosemary leaves, finely chopped
3 tablespoons Canada Dry Ginger Ale
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
8 ounces fresh cheese curds (can substitute shredded cheddar cheese)
6 brioche buns, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make Wild Blueberry Mayonnaise, add blueberries to the bowl of a food processor; puree. Add mayonnaise and pulse until well combined. Refrigerate until serving.
To make Maple-Glazed Canadian Bacon, heat a large non-stick fireproof skillet on the grill; add Canadian bacon and cook for 2 minutes. Glaze top of bacon with maple syrup, flip, and cook for 1 1/2 minutes. Glaze, flip, and cook until crispy, about 1 1/2 minutes. Drain on paper towels.
To make the patties, in a large bowl combine beef, rosemary, ginger ale, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top each burger with equal amounts of cheese and place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, spread a generous amount of Wild Blueberry Mayonnaise on the cut side of the buns. On each bun bottom, place a patty topped with cheese and a slice of Maple-Glazed Canadian Bacon. Add the bun tops and serve.