Ground elk is a lean and tasty alternative to ground beef. Chopped bacon adds a bit of fat to make these burgers ultra-tender, while red wine brings out the richness of the elk.
Nothing complements lamb like the woodsy flavour of rosemary. Despite the fancy name, these burgers are easy to make. You can use lean ground beef for an everyday alternative.
The lively combination of herbs and spices gives these burgers a sophisticated taste. Serve topped with tomato and cucumber slices and Tahini Mayonnaise or with Sautéed Peppers in grilled whole wheat pitas.
Lamb is especially good with flavourful additions, as in this Chinese-inspired recipe. Fresh ground lamb is often available; frozen ground lamb from New Zealand is also convenient. Serve the burgers on buns with lettuce, tomato and hot mustard, or make them a meal with rice or potatoes and a salad or side vegetable.
Grated onion and tomato juice provide moisture for extra-lean beef in this selection from Canadian Living's June issue story, "Our Very Best Burgers." Mustard and capers give it real zing. For anchovy lovers, mash in two anchovy fillets, rinsed to remove excess salt. Top with Fresh Tomato and Onion Relish.
Vera Byquist of Winnipeg has been making these burgers for years. She loves them because they're hot and spicy. We agree, but if you prefer a milder taste, reduce or omit the hot pepper flakes in the patties.
This traditional spicing for Middle Eastern lamb kabobs is also suited to beef. Top with yogurt or store-bought hummus and serve in pita or hamburger buns. You can use smaller eggplants and top the burgers with multiple slices. Pickled peppers make a nice garnish or accompaniment.
A refreshing alternative to beef burgers, this salmon version is flavoured with tangy lemon juice and grainy mustard. For an even lighter dish, replace the sour cream with Greek yogurt.
