Terrific burgers
With our back-to-basics approach, you can cook up burgers with sass; grill chicken, chops and fish in no time; and slow-sizzle a leg of lamb, loin of pork, whole chicken or even a pot roast for incredible flavour. And the best part is you get to cook dinner outside and thumb your nose at the stove.
TIPS
• These recipes all make six burgers; for hefty quarter-pounders, divide into four portions and cook slightly longer. To be safe, always cook burgers until no longer pink inside.
• Buttered buns? No way. Try some of the specialty mustards like Dijon or Russian-style. Or spread buns with light mayonnaise, herbed cream cheese or trendy tapenade, guacamole or pesto.
• Bring out your favourite pickles and relishes. Trade in the usual relish and mustard for corn or zucchini relish, breadand-butter pickles, pickled sliced sweet and hot peppers, chutney, salsa or Oriental sauces.
• Instead of chopping onions, grate them for a moist burger that holds together better on the grill. One small onion yields about 1/4 cup (50 mL) grated.
Recipes
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Horseradish Burgers
Seafood sauce and horseradish add lots of flavor to these burgers. Top with grilled onions and extra seafood or chili sauce. -
Cheddar Onion Burgers
Cook up burgers with a surprise — a melted cheese-and-onion filling. -
Great Burgers
This juicy burger is seasoned mildly perfect for all your favourite fixings. -
Lemony Chicken Burgers
You'll find these fresh-tasting burgers a little moist to pat into shape, but they firm up nicely on the grill. Pile them into buns and top with rings... -
Teriyaki Pork Burgers
Lean ground pork sizzles on the grill with popular Oriental flavours — ginger and teriyaki — and with the crunch of water chestnut... -
Chick-pea Burgers
Whether you're a vegetarian or simply looking for a tasty alternative to a meat burger, you'll love this grain and-legume burger.
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