Classic Hamburgers
Enjoy this basic burger with any of the suggested toppings (see Burger Topping Recipes) or jazz them up with chunks of cheese as in the variation.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 392 |
| pro | 28 g |
| total fat | 16 g |
| sat. fat | 6 g |
| carb | 32 g |
| fibre | 2 g |
| chol | 107 mg |
| sodium | 749 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 30% |
| vit A | 2% |
| vit C | 2% |
| folate | 32% |
-
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 dried oregano
1 lb (500 g) regular or lean ground beef
4 hamburger buns
Preparation:
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.
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.
Additional Information
- Variation
Chunky Cheese Burgers: Add 1/2 cup (125 mL) cubed (1/4 inch/5 mm) old Cheddar cheese to beef mixture.
Source
Canadian Living Magazine: June 2008
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »