The Best Beef Burger with Toppings

By The Canadian Living Test Kitchen

73 people added this to their Recipe Box

This recipe makes 4 servings

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Ingredients

1 egg 1 1eggeggs
2 tbsp water 2 2tbsp tbspwater
1/4 cup dry breadcrumbs 1/4 1/4cup cupdry breadcrumbs
1 small onion , grated1 1small onion, grated
2 tsp Dijon mustard 2 2tsp tspDijon mustard
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp Worcestershire sauce 1/2 1/2tsp tspWorcestershire sauce
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 lb lean ground beef 1 1lb lblean ground beef
4 hamburger buns 4 4hamburger bunhamburger buns
Roasted Red Pepper Garlic Aioli
1/2 cup mayonnaise 1/2 1/2cup cupmayonnaise
1 minced clove of garlic 1 1minced clove of garlic
1 tsp lemon juice 1 1tsp tsplemon juice
1 pinch salt 1 1pinch pinchsalt
1/2 cup roasted red peppers 1/2 1/2cup cuproasted red pepperroasted red peppers
Mango Tango Salsa
1 tbsp finely grated orange rind 1 1tbsp tbspfinely grated orange rind
1/4 cup orange juice 1/4 1/4cup cuporange juice
1 tbsp liquid honey 1 1tbsp tbspliquid honey
1/4 tsp ground cumin 1/4 1/4tsp tspground cumin
1 pinch salt 1 1pinch pinchsalt
1 dash hot pepper sauce 1 1dash dashhot pepper sauce
2 small mangoes , peeled and diced2 2small mangomangoes, peeled and diced
1/2 sweet green or red pepper , diced1/2 1/2sweet green or red peppersweet green or red peppers, diced
1 green onion , minced1 1green oniongreen onions, minced

Preparation

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).