Think about it: Can you make your summer burger, better?
I honestly didn’t think there was a problem with the burgers we make. We do enjoy them, though we have fallen into habitual ways and always make them the same way each time. Whether for ourselves for for company, we always served plain old burgers with a cheese slice and the basic condiments for toppings. Basic, delicious but BORING!
Sobeys recently introduced me to their new Chuck Burgers, which are found in the fresh meat section of Sobeys grocers in Canada. One look at the burgers in store, and I was salivating.
Available in the Bacon & Cheddar Cheese, Jalapeño & Cheddar Cheese, Steak & Onion Spiced, and Poutine Gravy and Cheese Curds – how could my ordinary burgers even compare? They were doomed from the start, people.
What makes Sobeys Chuck Burgers, better?
Quality – Sobeys Chuck Burgers are made from 100% AAA Canadian beef with no preservatives or additives and is Humane Certified. Chuck and nothing but.
Handcrafted – Prepared fresh every day by Sobeys butchers, with flavour in mind. Just fire up the barbecue and you’re ready to go.
Taste – Prepare to savour the juiciest bite and fullest flavour. Get ready to enjoy the delicious aroma of grilling fresh burgers – I’ll talk more about this …
Value – Sobeys Chuck Burgers are made from the same cut of beef you’ll find at those fancy burger joints, but for less. Impress everyone with the quality. Impress yourself with the savings.
To go along with their fantastic new Chuck Burger varieties, Sobeys has some topping recipes available on their website. While they all looked and sounded so good, I settled on the Chipotle Slaw Burger Topper. Since we bought a couple different chuck burger varieties, I thought this would be a good one to use on them all.
The first time we tried Sobeys Chuck Burgers was one summer evening when it was our family of five. After a full day of errands and yardwork, we all very much looked forward to BBQing and relaxing on the deck. My husband fired up the grill while I prepped the rest of the meal which included vegetable kabobs.
The sounds of our girls playing on the trampoline filled the yard, and the combination of it all was a fine example of why I completely love summertime. I am among the 62% that say grilling is the best part of summer and apart of the 47% that say burgers are their favourite meal to eat off the grill. Mmmm, burgers.
It wasn’t long before the scent of the Chuck Burgers made our stomachs grumble. When done, we couldn’t help but to tear a few apart and sample the meat on it’s own. This is where our burgers just got better, because they beat previous homemade to bought – hands down. I do think Poutine Gravy and Cheese Curds has stolen my heart – just ‘sayin.
Flavour heaven is Chuck Burgers and Sobeys recipe for Chipotle Slaw. It’s really simple to make, take a peek at the recipe below and print it immediately since this burger topping is absolutely fantastic.
Chipotle Slaw Burger
- 3 cups Compliments Coleslaw
- 1/3 cup thinly sliced red onion
- 2 tbsp vinegar
- 1 tsp granulated sugar
- 2 tbsp Sensations by Compliments Chipotle Aioli Dip & Spread
- 1/2 tsp salt
In a bowl, stir together coleslaw, onion, vinegar, sugar and salt until combined. Refrigerate for 5 min. or up to 24 hours.
Stir aioli into coleslaw; cover and refrigerate for 10 min. Serve on top of grilled burgers.
Recipe NotesIf you have the time, prepare the first step of this coleslaw 24 hours in advance—the flavours and texture will only improve.
The Chipotle Slaw and the Chuck Burgers truly made our meal, and it was even better for the leftovers we enjoyed the next day.
Important to note: this is coming from an Albertan. We happily admit that we are total beef-snobs through and through – we KNOW good beef when we taste it. I can’t even tell you how much we enjoyed these burgers, except to say that we’ll be making them again and again.
I have a feeling the Sobeys butcher and I will become besties, because a better burger starts with with perfect juicy cut of beef.
Have you tried the new Sobeys Chuck Burgers?
I am compensated for this post, yet as always, opinions are 100% my own.