Camping Burger Recipe: Pat Roach’s Top-Secret Cheeseburger
For over two decades, Trailer Park Boys fans have watched Randy cook up and devour the most legendary cheeseburgers in Canadian television history. But off-screen, actor Pat Roach has kept his cheeseburger recipe entirely under wraps. UNTIL NOW…
Keep reading for the ultimate camping burger recipe from Randy Bobandy himself!
THE ULTIMATE CAMPING BURGER RECIPE
We recently packed up an RV, hit the open highway for an epic Canadian road trip, and invited the ultimate cheeseburger connoisseur along for the ride. After a few days of swapping stories around the campfire (and dodging any rogue park supervisors) we managed to do the absolute impossible. We officially shook Pat down for his top-secret cheeseburger recipe.
This isn’t a joke, bud. This is Pat’s secret cheeseburger formula for the ultimate burger, and Go RVing Canada is the only place you’re ever going to find it.
CHOOSE YOUR WEAPON
Before you prep the meat, pick your cooking platform. Pat’s technique works on anything, as long as you can get it hot but for optimal results? Go with a flat top.
- The Flat Top Griddle: The ultimate surface for maximum grease retention and diner-style crust.
- The Cast-Iron Skillet: Perfect for throwing over a portable RV propane stove or directly onto an open campfire grate.
- The Campsite Grill: For those who want that authentic flame-broiled smoky flavour.
THE GOODS
Pat’s secret to elevating a classic burger isn’t about fancy, over-complicated ingredients. It’s about using high-quality Canadian staples and letting the griddle grease do the talking. Here’s what you’ll need for your camping burger recipe.
- Medium Ground Beef (Not Lean!): This is absolutely non-negotiable. You need that fat content to get the ultimate juicy sear and coat the pan, grill or griddle.
- The “Campsite Dust” Seasoning: A heavy-handed blend of coarse sea salt, cracked black pepper, garlic powder, and a pinch of smoked paprika.
- Old Canadian White Cheddar: Go for the premium stuff. Pat explicitly uses thick slices of Balderson or Natrel old white cheddar for that sharp, rich melt.
- The Toppings: Pat’s preference is to skip the grocery store. Pull your RV over at local Canadian farm stands and roadside vegetable markets on your way to the campsite to grab your toppings.
- Sweet white onions
- Lettuce
- Thick beefsteak tomatoes
- Soft Brioche Buns
- Crinkle Cut Dill Pickles
- Dill Pickle Brine: a few splashes straight from the jar.
- The Backyard Canvas: the usual suspects: ketchup, mayo, and classic yellow mustard.
THE GREASY DIRECTIONS
- CRANK THE GRILL: Fire up your grill or flat top to a high heat, between 425-450°F (219-232°C).
- CARAMELIZE THE ONIONS: Toss your finely sliced white onions directly onto the hot cooking surface with a tiny bit of butter (if using an open grill, use a small piece of tin foil as a tray). Grill them down until they are sweet, soft, and beautifully charred. Once they’re done, slide them over to the cooler edge of your cooking surface to stay warm.
- SHAPE ‘EM & DUST ‘EM: Divide your medium ground beef into thick, hearty portions. Don’t overwork the meat. Keep it loose so it stays juicy. Right before they hit the heat, coat both sides generously with your Campsite Dust seasoning.
- THE FIRST SMASH: Drop the beef onto your hot cooking surface. If you’re using a flat top or skillet, press them down firmly with a heavy spatula. Let them sear undisturbed for 3 to 4 minutes until a deep, dark, crispy outer crust forms.
- THE FLIP: Flip the patties over. Immediately layer a generous pile of your grilled onions right onto the hot cooked side, and smother them with a thick slab of that aged Balderson white cheddar.
- TIME FOR BUNS: This step is crucial. Take your soft bakery bun and split it. Take only the top bun and place it face-down directly on top of the melting cheese, grilled onions, and beef patty while it’s still cooking. This traps the heat, steaming the top bun from the inside out and letting the cheese settle beautifully into the meat.
- While that’s steaming, drop the bottom bun face-down onto an open spot on your flat top or cast-iron skillet. Let it sit for a minute to soak up the residual beef juices and get a little toasted.
- THE SUPER SAUCE AND STACK: Pull that beautifully toasted bottom bun off the heat and take it to your picnic table prep station. Now, pay attention. The order here is crucial for burger structural integrity.
- First, mix equal parts ketchup, mustard, and mayo in a bowl.
- Then add a small splash of the pickle brine from your pickle jar to create Pat’s super sauce.
- Spread that sauce generously across the bottom bun.
- Next, lay down your crinkle-cut dill pickles directly into the sauce. Follow that with your crisp green lettuce, and cap off the foundation with a thick slice of fresh tomato.
- THE PIÈCE DE RÉSISTANCE: Now for the big finale. With your foundation laid, pull your burger and top bun off the grill and drop it straight onto your bottom bun. Slam it together, wipe the grease off your chin, and dig in.
Once you’ve mastered this greasy camping burger recipe, keep the grill hot and check out our complete library of easy camping recipes to fuel the rest of your summer road trips. Whether you’re planning a quick weekend trip to a local provincial park or heading out for a long haul to a new hidden gem campground, Go RVing Canada has all the tools, dealer networks, and outdoor cooking guides to help you find your Wildhood. Gather your crew, pack your weapon of choice, and get out there!
