Meyer Canada

4 portions
Prep time:
Cook time:
1 Rating

By Marge Perry and David Bonom This is the classic soda fountain burger gone wild: we “beefed” up the usual thin patty into a fat, juicy burger to make it a carnivore’s fantasy come true.


  • Dressing
    6 tbsp mayonnaise
    3 tbsp ketchup
    1 tbsp sweet pickle relish
    2 tsp drained capers chopped
  • 80% lean ground beef
    ground black pepper
    American or cheddar cheese
    hamburger rolls
    beefsteak tomato slices about 1/4-inch thick
    thin Vidalia or other sweet onion slices
    cooked bacon
    bread and butter pickle chips


  1. Combine the mayonnaise, ketchup, relish and capers in a small bowl; set aside.
  2. For the burgers gently form the beef into four patties about 1/2 inch thick with a slight depression in the center to help for even cooking. Sprinkle with salt and pepper.
  3. Heat a nonstick grill pan over medium heat until hot. Add the patties and cook 4 minutes. Turn the burgers, top each with a slice of cheese and cook 4 minutes longer for medium-rare or until desired doneness. During the last minute of cooking time cover the pan to help melt the cheese. Remove from the heat.
  4. Place roll bottoms onto each of 4 plates. Top each with a tomato slice, onion slice, patty, 1 1/2 bacon slices and 4 pickle chips. Spread the cut side of the top half of each roll with the dressing and set atop the burger.