Tailgate Bites

If you are like me, the Super Bowl is an event. Not just sitting around a couch silently watching a bunch of men pounce on each other, crawl for the ball and violently grunt. The whole thing is a religious experience in my household, with my brother and father throwing grown-ass man tantrums after too many fumbles. (I would too if Dallas were my team).

The experience begins months before the big day, with teams clocking out and fans slowly realizing their team might not be as good as they thought this year. (Not my case but I feel for the rest of you.) Forget Valentine’s Day — for those of you dating a NFL fan you better postpone your dinner plans in 2027 — this event is the premier stress-inducer of the month of February. And what you will be stress-eating is just as important.

We spoke to some restaurants that specialize in Super Bowl-worthy meals — with a couple of DIYs for those of you who are not completely consumed by the match.

Classic Cheeseburger Recipe

Complicated isn’t better, according Rajaa Berro, owner of P.M. Lounge. “I like to keep things simple and let the quality stand out,” he says. His Alberta beef patties only need some salt and pepper to make his clients rave about the flavours.

You just need a bite of his PM Burger to understand why it is his signature dish. It is a juicy delicacy layered with two six-ounce patties, melted cheddar, bacon and earthy sautéed mushrooms. Just imagine taking a celebratory bite right after Maye shoots downfield for a touchdown. (Might not be as good a pass as his 32-yard dime to Diggs in Week 5 but, hey, the man is allowed to be nervous in his first Super Bowl.)

From the Meat Lovers pizza to Mexican poutine to BBQ Back Ribs, if you are looking for something that will distract you from the turbulence and chaos of sports night, Berro’s repertoire is just the trick. But sometimes a classic cheeseburger is all you need. That’s why Berro graciously shared his recipe with us.

We recommend asking your local butcher for fresh ground chuck. And because it’s February in Edmonton, we’re perfecting the cast iron pan fry. Our cast iron pan is ready for the job because we read How To: Season a Cast Iron Pan.

Ingredients

• ¼ lb ground chuck (per person)
• brioche buns
• cheddar cheese, sliced
• tomato, sliced
• lettuce
• onion, sliced
• pickle, sliced
• mayonaise
• yellow mustard
• ketchup
• Cholula (if you’re feeling spicy)

Instructions

1. Season the chuck with salt and pepper.
2. Lightly fold the seasoning into the meat.
3. Portion the meat into 2½” ball (½ cup).
4. Flatten and gently shape the portioned meat using the palms of your hands to retain the moisture, but don’t overwork the meat.
5. Pre-heat the cook surface (heavy cast-iron pan) on medium-high heat.
6. Cook the patties on medium-high heat.
7. Flip once when there is a light crust on the underside of the patty.
8. Wait until temperature measured on a meat thermometer is be 165°F).
9. Top patties with slice of cheese, allow the cheese to melt.
10. Layer condiments then patty on the bun heel.
11. Top with onion, lettuce, tomato, pickle and bun crown.

P.M. Lounge
Britannia Youngstown | 10672 156 St NW, Edmonton | pmloungeedmonton.com

Carne Asada Tacos Recipe

Who doesn’t crave their grandmother’s cooking during the festivities? (Yes, the Super Bowl is a festivity, even for us living in Canada.) Smokin’ Barrels brings authenticity to an already classic game day dish: nachos. Bet you’ve never had Pico de Gallo with some pineapples. This is not a do-pineapples-belong-on-pizza situation, don’t deny it until you try it. Their tacos are also no strangers to this sweet detail.

This family-owned business brings generations of Latin cuisine to Edmonton — a perfect fusion of Mexican-Colombian delicacies. Smokin’ Barrels prides itself on making everything from scratch, and encourages us to do the same. Chef Guillermo Arroyo shared his not-so-simple Carne Asada taco recipe with us, perfect to devour as K9 tears downfield at 22 mph, straight to the finish line — but dropping the taco to dance bachata during the half-time show is also not a crime.

Marinade Ingredients

• ½ onion, julienne sliced
• 5 garlic cloves, minced
• 1 jalapeño pepper minced
• 4 tbsp soy sauce
• juice of 1 lime
• juice of 1 orange
• 1 tsp salt
• ½  tsp black pepper
• ½  tsp ground cumin
• ½ bunch cilantro, chopped (adjust to taste)
• 5 tbsp olive oil
• ½ a standard bottle of beer
• 2 lb skirt steak (arrachera)
• 10 to 15 tortillas

Tomatillo Salsa Ingredients

• 6 tomatillos
• ¼ onion
• 3 garlic cloves
• 1-2 jalapeño peppers (adjust to taste)

Avocado Topping Ingredients

• 2 avocados
• ½ bunch cilantro, chopped
• salt and pepper to taste

Shell Ingredients

• corn tortillas

Instructions

1. In a bowl, combine the olive oil, soy sauce, lime juice, orange juice, beer and all the chopped ingredients.
2. Season with salt, black pepper and cumin.
3. Add the skirt steak, cover and marinate for 1 to 2 hours in the refrigerator.
4. Meanwhile, prepare the salsa by roasting the tomatillos, onion, garlic and jalapeños until nicely charred (either over the flame of a gas burner or in a hot oven).
5. Transfer salsa to a food processor and blend until smooth.
6. Transfer salsa to a small serving dish and set aside.
7. In a second small serving dish, add the prepared avocado, cilantro and lime juice.
8. Season with salt and black pepper.
9. Heat a prepared pan on high and sear the steak on both sides until the desired doneness (130°F for medium rare) is reached.
10. Remove from heat, tent with aluminum foil and let it rest for 15 minutes.
11. Slice arrachera thin.
12. Assemble the tacos with warm tortillas, sliced steak, tomatillo salsa, and avocado topping. Optionally, top with additional freshly chopped onion and cilantro.

These tacos will have you cruising through the big day. It is Super Bowl night after all, so we won’t blame you if the game already has you anxiously pacing around the room — best not to add to the stress.

Smokin’ Barrels Cocina Latina
Mistatim Industrial | 13119 156 St NW | tacoscocinalatina.com