How to make
1 pkg (340 g)PC®Beet Slaw
1/3 cup (75 mL)Ranch dressing
6PC®Naturally Smoked Bacon Rounds
6PC®Canadian Burger Buns
1 pkg (852 g) frozenPC®Loads of Canadiana Beef Burgers
1-1/2 cups (375 mL) shreddedPC®Aged 2 Years Canadian Smoked Cheddar Cheese
3 halvedLeaves green-leaf lettuce
6Thin round slices red onion
2Thin round slices ripe tomatoes
1/3 cup (75 ml)Tomato Ketchup
6Baby dill pickles (optional)
How to make
- Step 1
Preheat barbecue to medium heat.
- Step 2
Toss beet slaw with ranch dressing in large bowl to coat. Cover and refrigerate until needed.
- Step 3
Place bacon rounds on greased grill; cook, turning often, until grill-marked and lightly browned, 3 to 4 minutes. Transfer to large paper towel-lined plate. Set aside.
- Step 4
Meanwhile, place buns, cut sides down, on greased grill; cook until light golden, 1 to 2 minutes. Transfer to separate large plate. Set aside.
- Step 5
Place frozen burgers on greased grill. Close lid; cook, turning once, until instant-read thermometer reads 160°F (71°C) when inserted sideways into burgers, 10 to 12 minutes. Top burgers with bacon rounds; sprinkle with cheese. Close lid; cook until cheese is melted, about 1 minute.
- Step 6
Divide lettuce among bottom halves of buns. Top with burgers, red onion, tomatoes and ketchup, dividing evenly. Sandwich with top halves of buns. Serve with slaw mixture and dill pickles (if using).