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INGREDIENTS
| 2 lbs |
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1 kg |
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Lean Ground Beef |
| 1 |
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1 |
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envelope dried onion soup mix |
| 1 |
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1 |
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Egg |
| 1/4 cup |
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50 mL |
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dry bread crumbs |
PREPARATION TIME: 10 minutes
COOKING TIME: 14 minutes
DIRECTIONS
Crumble beef in large bowl; add remaining ingredients. Combine gently but thoroughly. Divide meat mixture into equal-sized balls and use moistened hands to gently shape into 3/4 – inch (2 cm) thick patties, making a shallow depression in centre of each patty. This keeps patties from puffing up during cooking.
Place patties on lightly oiled grill over medium-high heat (400°F/200°C). Cook for 5 to 7 minutes per side, testing doneness with a digital rapid-read thermometer inserted sideways into centre of each patty – burgers are completely cooked with thermometer reads 160°F (71°C).
SIGNATURE TOPPINGS
Marinated Onion Rings: Combine 1/4 cup (50 mL) EACH olive oil and vinegar, 2 tbsp (30 mL) granulated sugar, 1/2 tsp (2 mL) salt, 1/4 tsp (1 mL) dried mustard. Heat to boiling; pour over one thinly sliced sweet onion (such as Spanish or Vidalia); let stand for 1 hour. Drain and serve or cover and refrigerate for up to 3 days.
Greek Salad Salsa: Combine equal amounts of crumbled feta cheese, chopped pitted Kalamata olives and diced cucumber, red onion and tomato and red onion. Toss with a splash of Greek salad dressing just before serving.
Sage Onion Compote: Cut 2 sweet onions (such as Spanish or Vidalia) into thin wedges and toss with 2 tbsp (30 mL) olive oil. Cook in skillet over medium heat for 15 minutes until golden and tender. Stir in 1/4 cup (50 mL) chopped toasted pecans, 1 tbsp (15 mL) balsamic vinegar and 1 tsp (5 mL) crumbled dry sage; heat for 5 minutes. Season with salt and pepper.
Simple Horseradish Sauce: Combine 1/2 cup (125 mL) mayonnaise with 1/4 cup (50 mL) prepared horseradish and 2 tbsp (30 mL) chopped green onion.
Spicy Carrot Slaw: Heat 1/4 cup (50 mL) rice vinegar to boiling; pour over 1/2 cup (125 mL) shredded carrot. Stir in 1/2 tsp (2 mL) granulated sugar and 1/4 tsp (1 mL) dried chili pepper flakes; let stand for 5 minutes. Drain, reserving carrot; cover and keep refrigerated for up to 3 days. Stir in some chopped fresh coriander just before serving.
Aioli Spread: Wrap a head of garlic in foil and barbecue until soft. Squeeze roasted garlic out of skins and mash into1 cup (250 ml) mayonnaise.
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NUMBER OF SERVINGS: 8 - 4 oz (125 g) patties SERVINGS
NUTRITION INFORMATION PER SERVING
| 231 Calories |
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13 g Fat |
| 23 g Protein |
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5 g Carbohydrates |
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A good source of Iron (17% % RDI)
and an excellent source of Zinc (58 % RDI)
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