These succulent beef burgers are a twist on the traditional hamburger and are great for any summertime occasion.
These juicy burgers hold a melted cheese surprise for each satisfying mouthful. Serve with lettuce and bacon or your favourite toppings.
See the recipe
These burgers, fragrant with South Asian spices, are inspired by patties that are traditionally fried and served with naan (Indian flatbread). They are just as good, if not better, grilled and tucked into a hamburger bun.
Adding a bit of water to the mixture ensures that the patties stay deliciously moist as they cook to well done.
This is the Test Kitchen's favourite burger because it's so juicy with lots of real beef flavour. It's also the basis for variations.
This burger from The Living Room Restaurant in Calgary makes the best-dressed burger list in Alberta, according to John Gilchrist, a restaurant critic for CBC Radio. Andrew Keen, executive chef and co-owner of the restaurant, swears by extra-lean Alberta-raised Galloway beef, but these patties are tasty with any ground beef. Unusual additions, such as miso, capers and sweet gherkins, give the burgers a complex, full flavour.
In bowl, beat egg and water with fork; mix in bread crumbs, onion, mustard, salt, Worcestershire and pepper. Mix in beef. Shape into four 1/2-...
Serve with your favourite salad.
Bacon keeps burgers moist and juicy. A centre of melted cheese adds a surprise.
Long, oval and soft flatbread, available at many supermarkets and Greek and Middle Eastern stores, is the mega bun.
From cheese and bacon to pickled hot peppers and red onion, any favourite topping is wonderful with these juicy snack-size burgers.
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