The Hempster Cannabis Burger
Burgers and cannabis are already one of life’s classic pairings. Take this everyday favourite a little higher with a citrusy cannabis-infused ketchup, which adds both gourmet flavour and psychoactive depth, and elevates this burger from BBQ delight to genuine experience.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 lb fresh ground chuck (80:20 ratio of beef to fat)
4 hamburger buns (preferably brioche), split
8 slices of American cheese or cheddar
1 cup shredded lettuce (romaine or iceberg)
Salt & pepper to taste
2 large dill pickles, sliced into rounds
8 tbsp cannabis-infused ketchup
Gently form the ground chuck into eight 4-oz patties. Handle the meat just enough to get it into a burger shape, but do not overwork. Put a thumbprint into the centre of each patty, and sprinkle with a little salt and pepper (to taste).
Cook the patties on a hot grill to desired temperature, (160°F for medium, or around 3 minutes per side.)
Flip the burger halfway through cooking and add one slice of cheese to the top of each patty.
While burgers finish cooking, toast the buns until golden brown.
Add 1 tbsp of infused ketchup to the bottom and top half of each bun.
On each of the bottom buns, place the desired amount of shredded lettuce and sliced pickles, top with two patties and finish with the top buns.