Burgers with Creamy Dill Sauce on Garlic Parm Texas Toast

You will be a barbecue hero when you make these juicy homemade Canadian beef burgers with a swoon-worthy burger sauce set atop crusty Furlani Garlic Parm Texas Toast. Switch up the burger toppings to suit your family’s favourites!

Burgers with Creamy Dill Sauce

Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins


Serves 4

Plan ahead and enjoy easy summer meals by preparing a double batch of the burger patties. Stack four uncooked patties between pieces of waxed or parchment paper and store in an airtight container or place in sealable plastic bag. Freeze for up to 3 months.

These burgers are also delicious served on Furlani Garlic Texas Toast.

Any leftover dill sauce can be stored in an airtight container in the refrigerator for up to 3 days. Use as a dip for crunchy vegetables, as a salad dressing or sandwich spread.



Combine Parmesan, onion, mustard and garlic in a large bowl. Measure out 2 tbsp (30 mL) and combine with mayonnaise, chopped pickles, dill and pickle juice in a medium bowl. Cover and refrigerate dill sauce for at least 20 minutes or up to 3 days.


Add bread crumbs, eggs, salt and pepper to the large bowl; stir to combine. Gently mix in your Canadian ground beef with a fork (careful not to over-mix). Divide evenly into four portions and form into ¾-inch (2 cm) thick patties.


Make a thumbprint depression in centre of each patty (to prevent puffing while grilling). Grill burgers on oiled grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 14 minutes, turning twice or more, until a digital instant-read thermometer inserted sideways into centre of each burger reads 160°F (71°C). (Note – top each burger with a cheese slice near the end of cooking if using).


Meanwhile, grill Furlani Garlic Parm Texas Toast according to package instructions.


Arrange lettuce, tomato, burgers, about 2 tbsp (30 mL) dill sauce and onion on grilled Furlani Garlic Parm Texas Toast slices. Cap with remaining toast slices.

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