Torontonians sure love their hamburgers, making Wild Burger a welcome addition. This Mount Pleasant restaurant is not just another burger-and-fries joint. Reminiscent of an upscale cottage getaway in terms of decor, the eatery’s menu blends global spices with unusual proteins, making for rather tasty burgers. The exotic fare includes kangaroo, duck and, my pick, the Middle Eastern camel burger. While the flavours are to die for, it certainly isn’t a light option. With a double patty and the fried egg add-on to boot, you’re consuming half your daily fat and sodium and about one-third of your calories. It’s best to carefully calculate what else you’re eating that day!
Middle Eastern camel burger
Nutrition Facts
- Serving size: 1 burger (339.4 g)
- Calories 757
- Total Fat 32.6 g (50%)
- Sodium 1398 mg (58%)
- Carbohydrates 69.6 g (23%)
- Protein 46.5 g
ROSE’S HEALTHY TAKE:
Stuffed sirloin steak burger
My caramelized onion sirloin steak burger stuffed with brie is a gourmet experience minus the mountains of fat.
Serves 4 • Prep time 10 min • Cooking time 23 min
Ingredients
- 1 tsp vegetable oil
- 3 cups sweet onion, sliced
- 1 tbsp brown sugar, packed
- 1 lb ground lean sirloin steak
- 3 tbsp green onion, minced
- 1⁄4 cup seasoned dry bread crumbs
- 3 tbsp barbecue sauce
- 1 1⁄2 tsp fresh garlic, crushed
- pinch salt and ground black pepper
- 1 large egg
- 1 tsp dried basil
- 1⁄3 cup brie, diced
- 2 tbsp fresh parsley, chopped
Nutritional analysis (per serving): Calories 264, Protein 30 g, Carbohydrates 15 g, Fibre 2.4 g, Total fat 11 g, Saturated fat 5 g, Cholesterol 120 mg, Sodium 289 mg
Preparation
1. Spray a large nonstick skillet with cooking oil, add vegetable oil and place over medium heat. Add onion and sauté for 5 minutes, just until soft. Reduce heat to low, add sugar and continue cooking for 10 minutes until browned and caramelized. Set aside.
2. Combine meat, green onion, bread crumbs, barbecue sauce, garlic, salt, pepper, egg and basil in a large bowl. Mix thoroughly and shape into 4 burgers. Form
a pocket in each burger and stuff evenly with diced brie. Make sure beef encloses cheese completely.
3. Preheat a barbecue or indoor grill and spray with cooking oil. Cook burgers for about 4 minutes per side or until no longer pink in centre. Mound onions on top of each serving and garnish with parsley.
Post City Magazines’ culinary columnist, Rose Reisman, is a TV and radio personality, a health and wellness expert and the author of 18 cookbooks. Visit Rose at www.rosereisman.com.