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.


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


  1. Heat a cast iron frying pan to medium heat and add the canola oil.
  2. Once pan is hot, place both beef balls in pan, about 3 inches apart. Press down on them with a spatula or burger press.
  3. Allow to develop a crust, approximately 2 minutes.
  4. Flip burgers and let cook for another 2 minutes; add cheese at this point.
  5. Dress the bun. We recommend using the burger sauce, lettuce, and tomato on the top bun.
  6. 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!


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


  1. Thinly slice the cucumbers and red onion. Season with salt and set aside for 20 minutes.
  2. 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.
  3. Fold in fresh herbs; let flavours marry together.
  4. Drain off excess water from salted cucumbers and pat dry.
  5. 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


Recipe provided by: Salt Shaker Deli and the Nova Scotia Department of Agriculture
Photography provided by: Michelle Doucette Photography (

– This recipe is featured in our 2024 Taste of Nova Scotia Culinary Guide

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