Vancouver’s own ‘White Spot’ restaurant is home to a great classic burger… served with their signature Triple ‘O’ sauce. Founded in 1928, White Spot may have originally been called ‘Granville Barbeque’ if it had been up to the founder, Nat Bailey. On advice of his friend, however, he eventually settled on ‘White Spot Barbeque Sandwiches’ in part because it sounded spotless and clean. Originally known for barbeque sandwiches, sometime along the way they dropped them from their namesake in favor of the cleaner and simpler White Spot.

I was a frequent patron of White Spot restaurants even before their franchises were to be found within Chevron gas stations… Loved to sit down and enjoy a BC Burger with a Western Plate. Now that I watch my dollars a little more and live a good distance from the nearest location I often crave these burgers..! Enough so to have finally perfected my own version! Enjoy the photos and recipe below!


Dressing the Buns for Triple 'O' Clone Burgers

Dressing the Buns for Triple 'O' Clone Burgers

Preparing Triple 'O' Clone Burgers

Preparing Triple 'O' Clone Burgers



Triple 'O' Clone Burger Ready to Assemble

Finished Triple 'O' Clone Burger

Triple 'O' Clone Burger Inside View

So Full Now...!


White Spot Triple ‘O’ Burger Bun Clone

~ 4 cups flour

3/4 cup  unsalted butter, cut into small cubes and then softened

1 egg, beaten

1 pkt yeast

2 tsp salt

1 egg, beaten

1/4 cup sugar

1 and 3/4 cups warm milk

additional butter for tops of buns

Add 2 cups flour and the remaining ingredients into your stand mixer but leave out the butter for now. Mix ingredients until they are well combined then add another cup of flour… hopefully your dough will be starting to come together a bit. Keep mixing and slowly incorporate all the butter into the mixture… this will take some time – you don’t want any chunks of butter in there. Add more flour and knead until dough is a smooth and sexy texture. The dough should still have a bit of a spongy texture and will drop off  the dough hook on its own. You should barely be able to work with this dough with your hands as it will be very soft. Cover the dough and allow it to rise until it has doubled in size. Remove the dough from the bowl and punch down. Portion into eight equal pieces and form into balls on a lightly greased baking tray. Cover with a damp tea towel and allow to rise again until doubled in size. Preheat your oven to 375 degrees F. Bake buns for 18-25 minutes until golden brown on top and buns yield a gentle thunk when tapped. Remove from heat and lightly butter the tops. Allow to cool before toasting and dressing.

White Spot Triple ‘O’ Clone Burgers

*1lb ground beef, portioned into three balls

**3 buns, toasted

1/2 package bacon, cooked

1 beefsteak tomato, sliced

american cheddar cheese sliced thin

Bick’s brand red hamburger relish

Hellman’s or President’s Choice brand mayonnaise

iceberg lettuce, shredded

Prepare beef using the smash burger technique: Place ball of meat on grill and allow to brown. Flip over and smash ball until evenly flat. Season. Allow to brown and flip again. Season. Add cooked bacon and cheese slices. Cover and cook until burger is done and cheese is melted.

Dress burger as follows from bottom to top: Bun, light mayo, shredded lettuce, red relish, tomato, burger patty, bacon, cheese, heavy mayo, bun.

Serve with fresh cut fries, mini Caesar, onion rings, and blue cheese dip for the authentic White Spot experience.


*Use never-frozen premium ground beef

**Use Safeway jumbo kaisers if you don’t use the recipe above they will have the right texture at least but will lack the sweet and buttery flavor.