Tourtière Burger

Why You’ll Love This Recipe

I enjoy this recipe because it takes all the cozy flavors of a traditional tourtière and transforms them into a handheld burger. The spiced beef patty has a rich aroma, the aioli adds sweetness and tang, and the toppings bring everything together in every bite. It’s perfect for when I want a burger that feels extra special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Tourtière Burger Patties
1 tbsp olive oil
½ onion, finely diced
1 lb ground beef
¼ cup breadcrumbs
1 egg, beaten
2 tsp kosher salt
1 ½ tsp dried summer savoury
½ tsp allspice
½ tsp ground cloves
¼ tsp pepper

Maple Mustard Aioli
½ cup mayonnaise
1 tbsp maple syrup
1 tbsp grainy mustard
1 tsp Dijon mustard
½ tsp kosher salt
⅛ tsp pepper

To Serve
1 tbsp olive oil
2 cups sliced mushrooms
6 slices oka cheese
6 brioche burger buns
6 lettuce leaves
6 slices pickles

Directions

1. I start by heating 1 tablespoon of olive oil in a skillet over medium heat. I sauté the diced onion until softened and lightly golden, then let it cool.
2. In a large bowl, I combine the ground beef, breadcrumbs, beaten egg, sautéed onion, salt, summer savoury, allspice, cloves, and pepper. I mix gently until just combined, then shape into 6 patties.
3. I cook the patties in a skillet or on the grill over medium heat for about 4–5 minutes per side, until cooked through and browned.
4. While the patties cook, I heat another tablespoon of olive oil in a skillet and sauté the mushrooms until golden and tender.
5. I prepare the aioli by whisking together the mayonnaise, maple syrup, grainy mustard, Dijon mustard, salt, and pepper in a small bowl.
6. During the last minute of cooking, I place a slice of oka cheese on each patty and cover the pan to melt.
7. I toast the brioche buns lightly, then spread aioli on both sides.
8. I assemble each burger with a lettuce leaf, a cheesy patty, sautéed mushrooms, a pickle slice, and extra aioli if I want more sauce.

Servings and Timing

This recipe makes 6 burgers. It usually takes me about 20 minutes to prepare the patties and aioli, plus another 20 minutes to cook everything, so the total time is around 40 minutes.

Variations

If I can’t find oka cheese, I use Gruyère or Havarti. I also like adding caramelized onions or arugula for extra flavor.

Storage/Reheating

I store leftover cooked patties in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over medium heat until hot all the way through. The aioli keeps well in the fridge for up to 4 days. I assemble the burgers just before serving so the buns and lettuce stay fresh.

FAQs

Can I make the patties ahead of time?

Yes, I form the patties a day ahead and keep them covered in the refrigerator until ready to cook.

What if I don’t have summer savoury?

I sometimes use thyme or a mix of thyme and sage as a substitute.

Can I cook these on the grill?

Yes, I grill them over medium heat for about 4–5 minutes per side.

What cheese can I use instead of oka?

I like Gruyère, Havarti, or even sharp cheddar as good alternatives.

How do I keep the patties from falling apart?

I make sure not to overmix and let the breadcrumbs and egg bind the meat.

Can I freeze the patties?

Yes, I freeze uncooked patties between parchment paper, then cook from frozen, adding a few extra minutes.

What other toppings work well?

I sometimes add caramelized onions, arugula, or even crispy fried onions.

Can I make the aioli spicier?

Yes, I add a pinch of cayenne pepper or a few drops of hot sauce.

How do I toast the buns perfectly?

I brush them lightly with butter or olive oil and toast them in a skillet or on the grill until golden.

Conclusion

I love making tourtière burgers because they combine the cozy flavors of a classic meat pie with the fun of a burger. With spiced beef, creamy maple mustard aioli, mushrooms, and melted cheese, they always feel indulgent yet deeply comforting. It’s a burger I reach for when I want something hearty and a little different.

Print