On the menu from the beginning, and consistently one of Toronto’s top burgers time and time again, Richmond Station sources the beef for their burgers from only 100% grass-fed cattle raised on small, organic farms in Southern Ontario. Using only whole animals to craft the half pound patty, the Station Burger combines braised short-rib, neck and shank with ground hip, plate, and chuck for a truly exceptional texture and rich flavour. Topped with aged cheddar, garlic aioli, pickled onions, beet chutney, and organic greens, the Station Burger is built on a freshly baked milk bun that, once toasted, provides the perfect home and balance of flavour and texture to make this burger a true masterpiece.

• 4 8oz Burger Patties
• 4 Milk Buns
• 4 Aged Cheddar Slices
• 8oz Organic Greens
• 4oz Garlic Aioli
• 4oz Beet Relish
• 4oz Pickled Onion

Make sure you’ve got an Outdoor Grill or Large Skillet. It’s also ideal to have a few staples on hand like Kosher Salt and Pepper for seasoning and Olive Oil. Now, let’s get cooking!

1. Pull your burgers from the fridge 20 minutes before cooking to bring to room temperature. This will help you cook them quickly and evenly.

2. Season your burgers generously with kosher salt and pepper (they contain no seasoning or fillers).

3. Preheat your outdoor grill to high heat; or, heat a cast iron or non-stick pan over medium-high heat and add 1 tablespoon of oil. 

4. Sear the patties on each side for 3-4 minutes to ensure a perfect medium.

5. Place a slice of cheese on top of each patty after flipping.

6. If you prefer closer to well done, by all means, cook them longer.

7. Cut, oil or butter, and lightly toast your buns in the oven using the broiler. They are best when warmed through!

8. Dress the buns with beet chutney and pickled onions on the bottom and garlic aioli and greens on the top.

9. Put the burgers together and enjoy!