The Best Beef Burger with Toppings

Author: Canadian Living

  • Portion size 4 servings

Ingredients

  • 1 egg
  • 2 tablespoons water
  • 1/4 cup dry breadcrumbs
  • 1 small onion grated
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1 lb lean ground beef
  • 4 hamburger buns
Mango Tango Salsa:
  • 1 tablespoon finely grated orange rind
  • 1/4 cup orange juice
  • 1 tablespoon liquid honey
  • 1/4 teaspoon ground cumin
  • 1 pinch salt
  • 1 dash hot pepper sauce
  • 2 mangoes peeled and diced
  • 1/2 sweet green or red pepper diced
  • 1 green onion minced
Roasted Red Pepper Garlic Aioli:
  • 1/2 cup mayonnaise
  • 1 clove of garlic
  • 1 teaspoon lemon juice
  • 1 pinch salt
  • 1/2 cup roasted red pepper

Method

Burger:
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-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate for up to 6 hours. Or layer between waxed paper in airtight container and freeze for up to 1 month; thaw in refrigerator).

Place patties on greased grill over medium-high heat; close lid and cook, turning patties once, for about 10 minutes or until no longer pink inside. Place in hamburger buns.

Roasted Red Pepper Garlic Aioli:
In bowl, combine mayonnaise, garlic, lemon juice and salt.
In food processor or blender puree mayonnaise mixture with red pepper. Makes 3/4 cup (175 mL).

Mango Tango Salsa:
In large bowl, whisk together orange rind, orange juice, honey, cumin, salt and hot pepper sauce.

Stir in mangoes, pepper and onion. Let stand for 20 minutes. Makes 2 to 4 cups (500 mL to 1L).

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The Best Beef Burger with Toppings

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