It is arguably the most popular summer lunch in Québec: just a bit of sunshine and voilà! Barbecues ignite, hands form the patties, others place ketchup, mustard, pickles, relish and various condiments at the centre of the table. Plates are handed out. Joy is on everyone’s faces, both children and parents alike. It smells like homemade hamburgers!
“In these times of economic change, let’s make sure to purchase locally sourced ingredients. In the food section, you can easily find Canadian and Québec alternatives to most American products,” notes Terry Pomerantz.
Terry’s gourmet hamburger recipe
Servings: 4 to 6
Preparation time: 30 minutes
Cooking time: 10 to 15 minutes
Ingredients:
- 500 g of a blend of lean ground beef (60 %) and ground pork (40 %)
- Breadcrumbs, to taste
- 1 finely chopped onion
- Salt, pepper, garlic powder, oregano powder, to taste
- Hamburger buns, regular size (without sesame seeds)
- Cheese slices (like Kraft or mozzarella)
Preparation
- In a large bowl, combine the meat, onion and spices.
- Season with salt and pepper.
- Form relatively thin patties without overly compacting the meat. “To ease internal cooking, I like to leave the meat a bit loose,” explains Terry Pomerantz.
Note that Terry does not add steak spices so as to preserve the natural flavour of the meat.
BBQ Hamburger Cooking Tips
- Ensure the barbecue grate is sufficiently hot by placing a small patty on it. If the meat sizzles, you’re good to go!
- Grill the patties over medium-high heat for 10 to 15 minutes or until the internal temperature reaches 71°C (160°F).
- Turn the patties a few times to cook evenly on both sides.
Terry’s Poutine Recipe
Terry Pomerantz’s favourite poutine recipe? Why, traditional poutine, of course! Here’s his most frequently used recipe.
Preparation time: 30 minutes
Cooking time: 50 to 60 minutes
Ingredients
- 1 kg of Yukon Gold potatoes
- 75 ml of vegetable oil
- Salt and pepper, to taste
- 375 ml of cheese curds
- 375 ml (or more) of Benny’s BBQ-style sauce, made by Terry
Preparation
- Preheat oven to 475°F.
- Peel and cut the potatoes into sticks.
- Line a baking sheet with parchment paper and spread 35 ml of oil evenly.
- In a large bowl, toss the potato sticks with the remaining oil. Season with salt and pepper.
- Arrange the potatoes on the baking sheet in a single layer and roast for about 30 minutes, turning them at the 10-minute mark until golden.
- For the finishing touch, place the hot fries in a large serving dish, add the cheese curds and pour the hot sauce over. Mix well and serve immediately.
La touche finale
- Placez les frites chaudes dans un grand plat de service.
- Ajoutez le fromage en grains et la sauce chaude.
- Mélangez et servez.
The 18th Annual Golf Tournament of the Pomerantz Foundation
Are you a golf enthusiast with a generous heart? On behalf of the entire Pomerantz Foundation team, Terry Pomerantz invites you to register today for the 18th Annual Golf Tournament, scheduled for August 14, 2025, at the Summerlea & Country Club golf course in Vaudreuil.
All tournament proceeds will be donated to organizations that support differently-abled children and their families.
Terry Pomerantz, passionate about good food, shares with you his gastronomic favorites, tips and recipes, turning every meal into a memorable experience. Explore his culinary universe and discover the delights he suggests to tantalize your taste buds.