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John Mike Leblond came up with the idea for an offal-and-cocktail based menu while he was still in cooking school. After realizing his true passion for cooking with ingredients many people don’t think to eat, Chef Leblond launched a pop-up, Tripes & Caviar, that has now evolved into a brick-and-mortar restaurant in Montreal’s Verdun neighborhood. We followed John Mike and his team to St. Henry’s, Grumman ’78, Ludger, and then finally to Bethlehem xxx where things got wild. And what’s the perfect end to this crazy night filled with drinking and eating? A whole suckling pig and curried salmon heads at Tripes & Caviar, of course.

How-To: Make Pig Face Treacle With James Knox Boothman: http://bit.ly/1jxVQfR

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Each week we’re tackling a staple ingredient and conjuring up 3 simple but inspiring recipes with it… this week British minced beef… and in particular a bunch of homemade burger recipes perfect for the summer!

Whether you cook them inside or outside… let us know how you find them!

Get the full recipes here:-
CHINESE 5-SPICE BURGER: https://sortedfood.com/5spiceburger/
FRENCH INSPIRED BURGER: https://sortedfood.com/frenchburger/
BEEF AND MUSHROOM BURGER: https://sortedfood.com/beefandmushroomburger/

Over the years we’ve done plenty of burger recipes… HERE ARE JUST A FEW: http://bit.ly/1qNvxD6

These are our favourites… what flavour burgers would you have made?

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