I am a horrible golfer, so I don’t usually play too many rounds of golf over the summer. When I do, I’ll be happy if I can get by with a double bogey on most holes.
I’m at my best on the 19th hole.
A cold beer and a good burger is the only way to cap off a game that would make most golfers toss their clubs in the nearest water hazard and swear off golf forever.
I’d be happy to have the Grilled Tuna Burger at Ibby’s Lounge at the Sirocco Golf Club waiting for me any time.
It’s an incredible creation by executive Chef Guy Leggatt
It features albacore tuna, grilled rare, and is served with avocado, cucumber, pickled red onion and Togarashi mayo.
Togarashi is a Japanese chili spice. It adds a spicy kick that comes on quick. Yet, it’s not too much and it subsides relatively quickly.
The tuna burger has a sweet, bright flavour while grilling the tuna rare gives it a unique, smooth texture. The avocados are an excellent complement to the rare tuna.
Leggatt said albacore tuna is a personal favourite.
“It has a richer flavour than the Ahi Tuna most people are used to,” he said. “It has a creaminess to it I find really appealing.”
If you’re more of a beef person, Ibby’s has a prime rib burger on the menu.
Leggatt said prime rib has lots of marbling (little fat deposits in the meat) that adds to the flavour and juiciness of the burger.
He said the cut of the beef can make a difference for a good burger. Ground chuck is a common favourite for hamburgers, while sirloin is good for people who like beef, he said.
According to Leggatt, the secret to a good hamburger is to keep it simple.
It’s all about using quality beef, salt and pepper for seasoning and cooking it well.
And, it all starts with good beef, and it can’t be too lean.
“I always think a good burger is one that drips down your arms,” he said. “In order to achieve that, you need some fat in your burger.”
The other key to a good burger is the bun, which can add to the overall taste of a burger.
It needs to be big enough to hold everything and it needs to be fresh.
“[When] it’s nice and soft and squishy and it makes the ultimate sandwich, it needs to be like that for a burger,” he said.
I haven’t had the prime rib burger at Ibby’s, but I saw a few as they were being handed off to a group on the patio and they looked really good.
I now have something to look forward to the next time I decide to play a round of golf, other than spending most of my time in the rough.