Francis Deck invented this burger in the 1940’s. Originally called the “Forest Hill Burger,” named after an upscale area of Toronto where he served it.
If you’re from anywhere around the Great Lakes you’ve probably been served a cheeseburger this way at some point. It’s not the actual ingredients that make this burger, it’s the way that they are plated around the burger, resembling a “banquet” of toppings if you will.
Francis Deck’s idea was to fill the plate from end-to-end, so he essentially used the toppings to achieve that. Throw some thick cut steak fries on the plate and you have yourself the Toronto Banquet Burger. Simple as that.
Ingredients: (Makes 4 Burgers)
- 1 lbs. 80/20 Ground Beef.
- 4 Sesame Seed Buns.
- 4 Slices American Cheese.
- 1 Cup Shredded Iceberg Lettuce.
- 1 Large Tomato Sliced.
- 1/2 Red Onion Sliced.
- 16 Round Sliced Dill Pickle Chips.
- 1/2 Cup Ketchup (1 ounce per burger).
- 1/2 Cup Mayonnaise (1 ounce per burger).
- Calories: 650
- Total Fat: 37g
- – Saturated: 4g
- – Trans: 0g
- – Poly: 4g
- – Mono: 5g
- Cholesterol: 105mg
- Sodium: 1,400mg
- Total Carbohydrates: 43g
- Dietary Fiber: 2g
- Sugar: 14g
- Protein: 30g
- Vitamin D: 0%
- Calcium: 25%
- Iron: 10%
- Potassium: 187mg
- Vitamin A: 8%
- Vitamin C: 2%
- Prep: Julienne Iceberg Lettuce, slice tomato, and slice red onion. Patty 1 pound of 80/20 ground beef into four patties (1/4 lbs. each.)
- Wash hands after handling raw meat, then season one side of all four burger patties with salt and pepper. Just a light coating will do.
- Incrementally bring a well seasoned cast iron skillet up to medium heat. If your skillet is smoking before you’ve added any ingredients then it’s probably too hot.
- Once skillet is heated well enough to lightly sear, add in burger patties. Burger temp is up to you and how you prefer your burger to be cooked. I prefer medium to medium-well on burgers, unlike my steaks which I eat no more than medium-rare. But that’s just me. If the juices run clear it’s fully cooked. Medium-well temp should take no more than 4 minutes per side before you add cheese.
- Once flipped and you’ve cooked for almost enough time to reach preferred temp, add a slice of cheese to each patty. Let cheese melt, and you may also cover skillet to speed this process up.
- Plate Banquet Burgers! Do not stack. Keep the top and bottom bun separated, with the top bun upside down next to the bottom bun.
- Place burger patty with melted cheese on the bottom half of the bun, then top the top half with condiments; in this case mayo and ketchup.
- Fan out remaining ingredients around the plate; shredded lettuce, sliced tomato, red onion, dill pickle chips, all the classics. French Fries are an extra and not included in the Nutrition Facts here, but they really add to the whole “banquet” appeal of this plate. Serve, and enjoy!