Tested till perfect Classic Beef Burger
Classic Beef Burger
Photography by Yvonne Duivenvoorden

Classic Beef Burger

Choose a slice from the list below to top the burger during the last few minutes of cooking. All of these Canadian cheeses were selected for their excellent melting capability.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


    1 egg
    2 tbsp (25 mL) water
    Half small onion, grated
    1 tbsp (15 mL) Dijon mustard
    1 tsp (5 mL) hot pepper sauce or Worcestershire sauce
    1 clove garlic, minced
    1/2 tsp (2 mL) each salt, pepper and oregano
    1 lb (500 g) regular or lean ground beef
    4 hamburger buns, toasted
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In large bowl, beat egg with water; stir in onion, mustard, hot pepper sauce, garlic, salt, pepper and oregano. Mix in beef. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)

Place on greased grill over medium-high heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), 10 to 12 minutes. Sandwich in buns. Makes 4 servings.

Additional information : Mild: Bocconcini, Brick, Brie, Cheddar, Colby, Friulano, Havarti, Marble, Monterey Jack, Mozzarella, Provolone

Medium: Borgonzola, Camembert, Cheddar, Emmental, Feta, Gouda, Gruy?, Provolone, Swiss

Sharp: Blue, Cheddar, aged Provolone

Smoked: Gouda, Provolone

Nutritional Information Per serving: about

cal 392 pro 28g total fat 16g sat. fat 6g
carb 32g fibre 2g chol 107mg sodium 749mg

% RDI:

calcium 10 iron 30 vit A 2 vit C 2
folate 32
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