Nova Scotian Grass Fed Beef Burgers
Nothing beats a great burger! Satisfy your cravings with this mouthwatering Local Beef Burger recipe from the Nova Scotia Department of Agriculture and Salt Shaker Deli! Cooked to perfection in a cast iron pan, these local juicy beef patties are layered with cheese, fresh lettuce, tomato slices, and tangy pickles, then topped with a dollop of savory burger sauce.
Ingredients
Serves 1
| 1 tbsp | Canola Oil |
| 6 oz | Local Ground Beef, separated into two 3 oz balls |
| 1 tbsp | Onion, diced |
| 2 | Lettuce Leaves |
| 2 | Tomato slices |
| 3 | Pickle Slices |
| 2 | Cheese Slices |
| 1 tbsp | Burger Sauce |
| 1 tsp | Ketchup, to taste |
| 1 tsp | Mustard, to taste |
Directions
- Heat a cast iron frying pan to medium heat and add the canola oil.
- Once pan is hot, place both beef balls in pan, about 3 inches apart. Press down on them with a spatula or burger press.
- Allow to develop a crust, approximately 2 minutes.
- Flip burgers and let cook for another 2 minutes; add cheese at this point.
- Dress the bun. We recommend using the burger sauce, lettuce, and tomato on the top bun.
- Remove burgers from pan and stack them on the bun. Add ketchup, mustard, onion, and pickles to your liking.
Optional: Serve burger with a Nova Scotia cucumber salad; recipe below.
Cucumber Salad
Enjoy a refreshing burst of flavour with this delightful Local Cucumber Salad! Featuring crisp slices of cucumbers from Den Haan Greenhouses and vibrant red onion, this salad is dressed in a creamy blend of Greek yogurt, mayonnaise, and a hint of tangy white wine vinegar. Tossed with fragrant dill, parsley, and tarragon, it’s the perfect side dish to complement this burger!
Ingredients
| 3 | Local Cucumbers, thinly sliced |
| 1/2 | Small Red Onion, thinly sliced |
| 1/2 cup | Greek Yogurt |
| 1 tsp | Sugar |
| 3 tbsp | Mayonnaise |
| 1 tbsp | White Wine Vinegar |
| 2 tbsp | Dill |
| 1 tbsp | Parsley |
| 1 tbsp | Tarragon |
| Salt, to tatse | |
| Pepper, to taste |
Directions
- Thinly slice the cucumbers and red onion. Season with salt and set aside for 20 minutes.
- In a separate bowl make the dressing by whisking together the Greek yogurt and mayonnaise. Add vinegar and sugar and season with salt and pepper.
- Fold in fresh herbs; let flavours marry together.
- Drain off excess water from salted cucumbers and pat dry.
- Add dressing to cucumbers and mix well. Cover and refrigerate until ready to eat.
Local Source Guide
Local beef: The Nova Scotia Beef Initiative
Produce: Masstown Market, Noggins Corner Farm Market, Stirling Fruit Farms, Uprooted Market & Cafe, or one of the many Farmers Markets of Nova Scotia locations.
Cucumbers: den Haan Greenhouses
Credits
Recipe provided by: Salt Shaker Deli and the Nova Scotia Department of Agriculture
Photography provided by: Michelle Doucette Photography (@east.coast.food.stories)
– This recipe is featured in our 2024 Taste of Nova Scotia Culinary Guide –