Alley Burger's The Whole Truck burger

Name: Alley Burger's The Whole Truck burger
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 8 slices bacon, cut in half crosswise; 500 g lean ground beef, preferably Angus chuck; 1/2 tsp salt; 1/2 tsp pepper; 2 tsp vegetable oil; 4 eggs; 1 cup cheese curds; 4 leaves lettuce; 4 sesame burger buns; 8 slices tomato; 8 slices red onion; 12 slices dill pickle; 20 slices jalapeno

Prep Time15 min
Total Time25 min
Makes4 Servings

The whole truck burger recipe Photo by Roberto Caruso

Food trucks are all the rage in cities around the world — and Canadian chefs are leading the trend. The folks who run Calgary's best steakhouse, Charcut Roast House, are behind the Alley Burger truck.

Ingredients

8 slices bacon, cut in half crosswise
500 g lean ground beef, preferably Angus chuck
1/2 tsp salt
1/2 tsp pepper
2 tsp vegetable oil
4 eggs
1 cup cheese curds
4 leaves lettuce
4 sesame burger buns
8 slices tomato
8 slices red onion
12 slices dill pickle
20 slices jalapeno

Instructions

STIR mayonnaise with piri piri sauce in a small bowl. Refrigerate until ready to serve.
HEAT a cast iron grill pan over medium-high. Lay bacon on grill and cook until crisp, flipping halfway through, about 3 min. Transfer to a paper-towel-lined plate. Discard oil in pan.
MIX beef with salt and pepper and shape into 4 patties. Add to hot grill pan and cook 5 min. Flip burgers and cook 2 min. Top with cheese curds and cook 3 more min. Remove pan from heat and set aside.
HEAT a large non-stick pan over medium-high. Add oil, then crack eggs into the pan. Cover, and cook until set, but yolks are still runny, about 2 min.
ASSEMBLE burgers by laying a lettuce leaf on the bottom half of each bun. Transfer burgers to buns. Top each burger with bacon, 2 slices each tomato and onion, pickles, a fried egg and jalapeno slices. Drizzle with aioli and sandwich with top bun. Serve immediately.

Nutrition (per serving)

Calories 867, Protein 56g, Carbohydrates 101g, Fat 49g, Fibre 3g, Sodium 1768mg.

Ingredients

BURGERS

AIOLI

2 tbsp mayonnaise
2 tsp piri piri sauce

Chatelaine

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

FILED UNDER:

Dinner barbecue grill stovetop

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.