Homemade Bannock Burgers

5 from 1 vote

This homemade Bannock Burgers recipe is fantastic, especially while camping. Nothing beats fresh bannock with a flavourful burger patty!

Prep Time15

Cook Time20

Total Time35

Course: Bread, Breakfast, Side Dish

Cuisine: Canadian, First Nations

Diet: Low Lactose

Servings: Servings

Calories: 651kcal

Place ground beef in a large bowl, along with the Montreal Steak Spice, garlic powder, and salt.
Gently use hands to get a really good mix going, making sure that everything is evenly distributed and well incorporated in the meat mixture. Don’t overhandle it or squeeze!
Divide the beef mixture into 4 equal balls. Gently flatten each ball into a patty with a slight indent in the center of each patty.
Cover and chill for 20 minutes - you want the patties cold when they go on the grill!

In a large bowl, mix together dry ingredients.
Add the water and oil to the mix, just enough to bring it together into a sticky dough.
Knead lightly to smooth it out a little - don’t overwork it, or it will turn out dense. (I like to use gloves, but oiling the hands works well, too!)
Melt a couple tablespoons of lard in a large cast iron pan (or drizzle some vegetable oil), over a medium fire.
Divide the dough into 4 roughly equal pieces, place in the heated pan.
Let it sit for a few seconds, then flip each piece and flatten out slightly with a spatula - you want them slightly smaller than your burger patties.
Cover the pan and cook until the underside is golden brown. Flip and continue cooking until the second side is also golden brown.
Once cooked through, set aside and cover with a clean kitchen towel while you cook your burgers:

Place chilled burgers on the grill grates, grill over medium heat until the internal temperature reaches 160 F on a meat thermometer / instant-read thermometer.
Note: 160 F is the temperature generally accepted as being the safest minimum internal temperature.
If you prefer medium or medium-rare doneness, it’s usually more like 2-3 minutes on each side, and aiming for 130 -145 F.
Top each with a slice of cheddar, allow to melt.
Split your bannock buns, toast if desired, and spread each side with mayo.
Top with a burger patty, lettuce, tomatoes, onions, and/or pickle slices, as desired. Serve immediately.

Leftover burgers can be cooled to room temperature and kept in an airtight container in the fridge for up to 3 days.

I’ll usually reheat the cold patties in the microwave for about 45 seconds, before assembling my burger.