We’ve got something for every taste. From classic to daring, our burger, garnish, condiment and bun ideas will make this summer a barbecue season worth celebrating. You’ll find it’s fun to mix and match innovative toppings with your favourite burgers, whether you’re making your own patties or stocking up on our flavourful fresh or frozen ones. There’s enough variety to keep things lively all summer long!

 


1. The Butter Chicken Burger

Slather a Compliments Balance Extra Lean Chicken Burger with spicy butter chicken sauce, add a dollop of Greek-style yogourt, and top with cucumber slices and fresh cilantro. Sandwich between warm pieces of Sensations by Compliments Naan cut to size.

2. The Bun-Free Tomato Burger

For a “bun” that will please gluten avoiders, halve a burger-size beefsteak tomato. Grill our lean and fridge-fresh Canadian Chuck Burger, top with grated mozzarella cheese, and place between the tomato halves along with crisp lettuce leaves.

3. The Mediterranean with Goat Cheese

Grill a tender and robust-flavoured Sensations by Compliments Burger, then top with tangy goat cheese, baby spinach, sundried tomatoes and a drizzle of balsamic dressing. Serve in a toasted whole grain bun.

4. The Middle East Burger on a Pita

Tuck a spicy homemade beef patty cut in half into a warm pita bread. Layer with smokey grilled eggplant, romaine lettuce and a spoonful of Compliments Tzatziki Yogurt & Cucumber Dip.

5. The Fish & Crispy Chips

Create a British “butty”-inspired burger by layering a juicy Compliments Balance Wild Pacific Salmon Burger with crunchy Sensations by Compliments Sea Salt & Malt Vinegar Flavour Kettle Cooked Potato Chips on a soft white bun. Top with a dollop of lemony tartar sauce.

6. The Forager’s Friend

Since all Sensations by Compliments Stuffed Burgers come filled with gooey cheese, keep toppings fresh and simple. Pile on a spring salad mix, your favourite sprouts, and thinly sliced onions (or sautéed wild leeks, if available). Bonus flavour: Add slices of Fresh Baby Dill Pickles or the relish of your choice.

7. The Taco Burger

Grill a Sensations by Compliments chicken or beef burger, shred roughly and serve in crunchy corn taco shells with spicy salsa, iceberg lettuce, sliced red onion, grated cheddar cheese, sour cream, mashed avocado and fresh cilantro. Buy certified gluten-free taco shells to ensure a tasty gluten-free option!

8. The Peameal Canadiana Burger

Grill a freshly made-in-store Canadian Chuck Burger or Lean Ground Beef Burger. Allow to cool slightly, then cut in half horizontally. Use the burger to sandwich a slice of peameal bacon cooked with a little maple syrup and top with some grated cheddar cheese. Slip into a classic white bun.

9. The Gangnam Style Burger

Top a Compliments Balance Soy Burger or any Sensations by Compliments Burger with a generous helping of coleslaw mix that’s been tossed with a little sesame oil, soy sauce, Asian hot sauce and white or rice vinegar. (Option: Swap Korean kimchee—pickled vegetables—for coleslaw.) Serve in a sesame seed bun.

10. The Health Nut Burger

Pop the burger of your choice into an artisanal whole grain roll and top with Sensations by Compliments Quinoa Salad with Sweet Bell Peppers & Cranberries. For extra zip, add a spoonful of garlicky Sensations by Compliments Aioli Dip & Spread.

11. The Sushi Salmon Burger Wrap

Grill a Compliments Balance Wild Pacific Salmon Burger, cut it into strips and drizzle with a little Asian sesame oil. Load onto a warm small tortilla, along with room-temperature rice, strips of cucumber, carrot and red pepper, as well as a dollop of Wasabi Mayo Burger Topper. Roll tortilla roughly into a pocket or cone, and eat as finger food. Option: Swap a triangular cut sheet of nori (the seaweed used to make sushi rolls) for the tortilla.

12. The Brew Pub Burger Special

Serve any grilled beef burger in a Sensations by Compliments Deluxe Hamburger Bun or Compliments Gluten-Free Bun and top with onions slowly caramelized in beer or stout. Melt sharp cheese, such as mature cheddar or crumbled Stilton, on top.