Summer is on its way out but we still have some great patio weather ahead of us. Ryan Bissell, the head chef of Uli's in White Rock shows how to make their award-winning Uli's 3.0 burger.


Corn Salsa:

1 cup frozen or fresh corn nibblets

1 Red Pepper; seeded, and diced to the size of the corn

1 Jalapeno Pepper; seeded, and finely diced or minced

2 Tbsp Fresh Cilantro leaves chopped finely

1/4 Red Onion; finely diced

Zest and Juice of 1 lime

Salt and pepper to taste


Combine all ingredients



3 Ripe Avocados peeled/pit removed

Juice of 1 lime

1tsp Apple Cider Vinegar (this keeps the avocados from oxodizing)

1clove of Garlic minced

1Tbsp Fresh Cilantro leaves chopped finely

1Tbsp Minced Red Onion


Blend all ingredients in either a Bar Blender, or a food processor until smooth


Burger Patties:

3.5Lbs Lean Ground Beef


CoombeCastle Moroccan Spice Cheese from Corsham England

A Spicy BBQ sauce of your choice

Challah or brioche Burger Buns


To Assemble:


Portion meat into 6oz Patties, lightly salt and pepper both sides and grill on medium-high heat

Cut Buns in half, and lightly toast on the grill.

Spread desired BBQ sauce on the top half of the bun, and sprinkle corn salsa on top

Spread Quacamole on bottom half of the bun


Slice Moroccan Spice Cheese to your desired thickness and put on the burgers when they're 95% cooked to allow time for melting.

Put burgers on buns, and Enjoy!


This recipe is suitable for approx. 8 burgers.