Basic Bold Beef Burger

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Lean Beef burgers deliver an excellent source of protein, zinc and vitamin B12 – not to mention flavour!
15 Minutes

4 Servings

1 lb (500 g) Lean Ground Beef Sirloin or Chuck*
¼ cup (50 mL) dry bread crumbs
2 tbsp (30 mL) steak sauce
1 small onion, finely chopped
1 egg, lightly beaten

Lightly combine beef, bread crumbs, steak sauce, onion and egg.
Gently form into four 3/4-inch (2 cm) thick patties.
Grill over medium-high heat on lightly oiled grill for 5 to 7 minutes per side or until digital instant read thermometer inserted sideways into centre of each patty reads 160°F (71°C).

Other Options *Other options: Lean Ground Round Beef, Lean Ground Beef
Good source of iron (21% DV) and excellent source of zinc (59% DV) and vitamin B12 (70% DV), 10% DV sodium.

So Simple Backyard Beef Burger

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Add pizzazz to your beef burgers by topping with one of the Signature Toppings. Make a So-Simple Backyard Beef Burger buffet party by preparing all the topping recipes and allowing your guests to pick and choose from the assortment to build their own beef burgers.
14 Minutes

8 – 4 oz (125g) patties

2 lb (1 kg) Lean Ground Beef Sirloin, Round or Chuck or Lean Ground Beef
1 envelope dried onion soup mix
1 egg, lightly beaten
¼ cup (50 mL) dry bread crumbs

Crumble beef in large bowl; add soup mix, egg and bread crumbs; combine gently but thoroughly.
Divide meat mixture into eight equal-sized portions; use moistened hands to gently shape into 3/4-inch (2 cm) thick patties. Make a shallow depression in centre of each patty with thumb or knuckle (this keeps patties from puffing up during cooking).
Cook patties on lightly oiled grill over medium-high heat (400°F/200°C) for 5 to 7 minutes per side, testing doneness with a digital rapid-read thermometer inserted sideways into centre of each patty – burgers are completely cooked with thermometer reads 160°F (71°C).

A good source of Iron (17% RDI) and an excellent source of Zinc (58% RDI)

The Prairie Beef Burger

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Loaded with Prairie ingredients and mushrooms, this lean beef burger recipe is still moist and delicious. The Speedy Cabbage Slaw is a nice crunchy alternative to pickles and relish. Make it ahead and use as a side salad if you like.
12 Minutes

4 Servings

1 lb (500 g) Medium Ground Beef or Lean Ground Beef Sirloin*
½ cup (125 mL) quick cooking rolled oats
¼ cup (50 mL) EACH: light sour cream and finely minced brown or white button mushrooms
1 medium onion, finely diced
3 garlic cloves, minced
1 tbsp (15 mL) EACH: Dijon mustard and chopped fresh parsley (or 1 tsp/5 mL dried)
1 tsp (5 mL) EACH: dried oregano and thyme
¼ tsp (1 mL) salt and fresh cracked pepper

In large bowl, combine beef, rolled oats, sour cream, mushrooms, onion, garlic, parsley, mustard, oregano, thyme, salt and pepper. Mix lightly but thoroughly to blend.
Shape into four to six, 1/2 to 3/4 inch thick (1 to 2 cm) patties. Lightly oil grill. Barbecue, broil or pan-fry using medium-high heat for 5 to 7 minutes per side (turning once) until digital instant-read thermometer inserted sideways into centre of patties reads at least 160°F (71°C).
Serve on toasted whole wheat buns, topped with Speedy Cabbage Slaw as a relish.

Speedy Cabbage Slaw In large bowl, whisk together 1/3 cup (75 mL) EACH white wine vinegar and granulated sugar, 1/4 cup (50 mL) canola oil, 1 tbsp (15 mL) EACH Dijon mustard and chopped fresh parsley. Add 16 oz/454 g bagged coleslaw mix (or 4 cups/1 L) shredded cabbage and carrots) and 1 finely sliced red onion; toss well. Cover and let stand for two hours at room temperature or up to one week in refrigerator.
*Other Options: Lean Ground Round, Chuck or Lean Ground Beef

Mini Beef Mushroom Burgers

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By adding diced mushrooms to the meat, these burgers stay juicy even when made with Extra Lean Ground Beef. Dress burgers with low-fat toppings such as shredded lettuce and sliced tomatoes to keep them lean and wholesome.
20 Minutes

16 burger patties

1 lb (500 g) Extra Lean Ground Beef Sirloin or Round*
1 egg, beaten
¼ cup (50 mL) EACH dry bread crumbs and finely chopped mushrooms
1 medium onion, finely diced
3 cloves garlic, minced
1 tsp (5 mL) EACH dried oregano and basil
¼ tsp (1 mL) pepper
16 whole wheat dinner rolls

Combine ground beef, egg, breadcrumbs, mushrooms, onion, garlic, oregano, basil and pepper. Mix lightly; shape beef mixture lightly into sixteen ½-inch (1 cm) thick patties, about 1 oz of meat, per patty. Place on parchment-lined baking sheet. (Make-ahead: Cover and refrigerate for up to 1 day or over-wrap and freeze for up to 1 month.)
Cook burgers in 375°F (190°C) oven, until digital rapid-read thermometer inserted sideways into centre of each patty reads at least 160°F (71°C), about 25 minutes.
Tuck patties into dinner rolls.

For more recipes featuring the great taste of Canadian mushrooms, visit: mushrooms.ca
*Other options: Extra Lean Ground Beef, Lean Ground Beef Sirloin or Chuck, Lean Ground Beef
Good source of iron (20% DV), excellent source of zinc (59% DV)

Latin Lover Beef Burger

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Add a little spice to your life with these mildly-spiced beef burgers topped with an easy-to-make chimichurri sauce recipe. Chimichurri is a lively pesto-like, parsley sauce that is used like ketchup in Argentina. 10 Minutes

4 Servings

1 egg, beaten
½ cup (125 mL) crushed corn chips
¼ cup (50 mL) salsa
1 clove garlic, minced
2 tsp (10 mL) Cajun spice (purchased or recipe follows)
¼ tsp (1 mL) EACH salt and pepper
2 green onions, finely chopped
1 lb (500 g) Lean Ground Beef Sirloin or Lean Ground Beef
Toasted burger buns or flatbread
Chimichurri Sauce (recipe follows)

Whisk together egg, corn chips, salsa, garlic, Cajun spice, salt, pepper and green onions in large bowl.
Crumble in ground sirloin and combine gently. Form into 4 to 6 patties that are each ¾-inch (2 cm) thick.
Grill on greased grill over medium heat for 5 to 7 minutes per side, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Serve tucked into buns or flatbread. Top each with Chimichurri Sauce.

Chimichurri Sauce: In food processor or blender, combine 1 packed cup (250 mL) fresh parsley leaves, 1 clove garlic, dash hot pepper sauce until parsley is finely chopped. With motor running, gradually blend in 1 tbsp (15 mL) extra virgin olive oil and 1 tsp (5 mL) fresh lemon juice until mixture resembles pesto. Season with salt and pepper to taste. (Make-ahead: Chimichurri Sauce can be prepared up to 12 hours in advance and kept refrigerated until needed.)
Cook’s Notes 1: To make Cajun Spice from scratch, combine 1 tsp (5 mL) paprika, ½ tsp (2 mL) EACH dried parsley and garlic powder, ¼ tsp (1 mL) EACH dried oregano and thyme, salt and cayenne pepper. Makes 1 tbsp (15 mL).
Cook’s Notes 2: Here, crushed corn chips are used instead of bread crumbs to add crunch and flavour. To crush chips, place them in a plastic bag and crush with your hands. If you like spicy foods, add 1 tsp (5 mL) hot sauce to the burger mixture.
Excellent source of iron (34% DV) and zinc (66% DV), 32% DV sodium.

Mini Sirloin Beef Burgers

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These bite-sized beef burgers are perfect for children’s birthday parties. Or call them “sliders” and serve as a hip appetizer at your next adult gathering. The patties in this recipe stay lovely, lean and moist by oven-baking instead of grilling or broiling. Serve with your favourite burger toppings.
10 Minutes

12 burger patties

1 egg
¼ cup (50 mL) dry bread crumbs
¼ cup (50 mL) barbecue sauce
2 cloves garlic, minced
1 lb (500 g) Lean Ground Beef Sirloin*
Salt and pepper
12 dinner rolls

Whisk egg with 1 tbsp (15 mL) water in bowl. Stir in bread crumbs, barbecue sauce and garlic. Using fork, mix in beef, and salt and pepper as desired.
Shape beef mixture lightly into twelve 1/2-inch (1 cm) thick patties. Place on parchment-paper lined baking sheet.
Cook burgers in 375°F (190°C) oven until digital thermometer inserted sideways into centre of several patties reads 160°F (71°C), about 25 minutes.

*Other options: Lean Ground Chuck, Round or Lean Ground Beef
Source of iron (14% DV) and good source of zinc (22% DV), 10% DV sodium.)

Bacon Infused Cheeseburgers with Market-fresh Salsa

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When is something as delicious as sirloin steak not a sirloin steak? When it’s a sumptuous Sirloin Steak Burger of course! Steak Burgers are packed with more flavour than just what’s on top! With fresh ground Round, Chuck or Sirloin from your local grocer, it’s easy to make these signature burgers at home. We take the cheese underground for easier grill management and burgers so delicious from the inside OUT.
15 Minutes

1 lb (500 g) Lean Ground Beef Sirloin
1 egg, lightly beaten
1 clove garlic, minced
½ cup (125 mL) shredded aged Cheddar cheese
¼ cup (50 mL) diced bacon (uncooked)
¼ cup (50 mL) EACH bread crumbs and minced onion
2 tbsp (30 mL) Worcestershire sauce
1 tsp (2 mL) minced fresh rosemary
Market-fresh Salsa (recipe follows)

Combine beef, egg, garlic, cheese, bacon, bread crumbs, onion, Worcestershire sauce and rosemary in bowl.
Divide meat into 6 portions. Form into 3/4 inch (2 cm) thick patties. Make thumb-print depression in centre of each patty (to prevent rounding while they grill). Make Ahead: Refrigerate, covered, for 1 hour or up to 1 day.
Grill over medium heat on preheated, oiled grill for 5 to 7 minutes per side, testing doneness with a digital instant read thermometer inserted sideways into centre of each patty to ensure patties are cooked to 160°F (71°C). Top with Melted Mushrooms and Onions (if desired).

Market Fresh Salsa: In a small bowl, mix 2 cups halved grape tomatoes, Half a sweet pepper, diced, Half a shallot, slivered, 1 clove garlic, minced and 2 tbsp. minced chives or parsley. Add 2 Tbsp EACH lemon juice and olive oil and 1 Tbsp liquid honey. Season with salt and pepper; stir gently to combine.
Good source of iron (17% DV) and excellent source of zinc (43% DV), 11% DV sodium.

Sizzling Swiss Beef Burger

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These lean Canadian beef burgers really sizzle: spiked with smoky bacon, chunks of Canadian Swiss and punchy horseradish. Try them either on the grill or cooked in the oven. Other cheese options to try: Canadian Mozzarella, medium Cheddar, Provolone or Gouda.
15 Minutes

6 Servings

1 ⅓ lb (0.6 kg) LEAN CANADIAN GROUND BEEF
½ cup (125 mL) bread crumbs
¼ cup (50 mL) cooked bacon bits
2 tbsp (30 mL) chopped fresh parsley
1 tbsp (15 mL) prepared horseradish
1 egg
4 oz (120 g) CANADIAN SWISS CHEESE, finely diced
salt and freshly ground pepper to taste
Garnish: 6 whole wheat burger buns
¼ cup (50 mL) ketchup
2 tbsp (30 mL) barbecue sauce
6 slices of tomato
6 thin slices of red onion
6 lettuce leaves, washed and pat-dried

Combine beef and bread crumbs, bacon bits, parsley, horseradish, egg, Swiss cheese, salt and pepper in a mixing bowl; divide into 6 portions and form into 3/4 inch (2 cm) thick patties. Make a thumb-print depression in centre of each patty (to prevent rounding while they grill). Make-ahead: Refrigerate, covered, for 1/2 hour or up to 1 day.
Grill over medium heat on preheated, oiled grill for 5 to 7 minutes per side, testing doneness with a digital instant read thermometer inserted sideways into centre of each patty to ensure patties are cooked to 160°F (71°C). Oven-bake: place patties on parchment-lined baking sheet and bake in 425°F (210°C) oven.
Meanwhile combine ketchup and barbecue sauce and toast burger buns.
Spread ketchup mixture on burger buns. Garnish burgers with tomato and onion slices and lettuce.

Asian Beef Burgers

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These Beef Burgers are so much more than just kid-fare. All dressed up with one of the Terrific Toppers featured in the recipe and these beef burgers make a most memorable meal!
10 Minutes

4 Servings

1 lb (0.45 kg) Ground Beef
¼ cup (50 mL) oatmeal
2 green onions, thinly sliced
2 tbsp (30 mL) soy sauce, light
1 tbsp (15 mL) finely grated ginger root
1 lightly beaten egg
¼ tsp (1 mL) EACH salt and pepper

Lightly combine beef, bread crumbs, onions, soy sauce, ginger root, egg, salt and pepper.
Gently form into four 3/4 inch (2 cm) thick patties.
Grill over medium-high heat on lightly oiled grill for 5 to 7 minutes per side or until digital thermometer inserted sideways into centre of each patty reads 160°F (71°C).

Terrific Toppers:
Good source of iron (23% DV) and excellent source of zinc (59% DV), 30% DV sodium.

Argentine-Style Burgers with Chimichurri Sauce

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In many Latin American countries, grilled meat is often served with chimichurri, a zesty pesto-like sauce that originated in Argentina. Made from fresh parsley, it is a source of essential nutrients and has a memorable flavour. Adding crushed corn chips instead of the usual bread crumbs gives these burgers an appealing crunch and an intriguing Latin flavour. This recipe can easily be doubled to serve 4.
15 Minutes

2 Servings

1 egg white
¼ cup (50 mL) crushed baked corn chips
2 tbsp (30 mL) mild or hot salsa
1 clove garlic, minced
2 green onions, finely chopped
1 tsp (5 mL) chopped fresh oregano or ¼ tsp (1 mL) dried
1 tsp (5 mL) chopped fresh thyme or ¼ tsp (1 mL) dried
½ tsp (2 mL) paprika
8 oz (227 g) lean ground beef
Chimichurri Sauce (recipe follows)
2 burger buns, toasted

Preheat grill to medium. Lightly beat egg white in medium bowl. Mix in chips, salsa, garlic, onions, oregano, thyme and paprika.
Add beef and mix well. Form into 2 patties about ¾ inch (2 cm) thick.
Grill for 6 minutes per side, or until a rapid-read thermometer inserted sideways into the centre of each patty reads 160°F (71°C). Spread each patty with chimichurri sauce and serve on buns.

Chimichurri Sauce: In a small bowl, mix ½ cup (125 mL) finely chopped fresh parsley and 1 small clove garlic, finely chopped. Stir in 2 tsp (10 mL) olive oil and ½ tsp (2 mL) red wine vinegar; add salt and pepper to taste.
Recipe adapted from: Fresh & Healthy Cooking for Two – Easy Meals for Everyday Life by Ellie Topp and Marilyn Booth, (Formac Publishing Co. Ltd. 2011)
Zinc, Part of the Beef Bonus Meat is a prime source of zinc. Zinc is also found in plant foods, but is poorly absorbed, so shying away from meat may leave you short of this mineral. This is often a problem for young women, vegetarians and the not-so-young who may need extra zinc to fulfill their dietary needs. Best known for wound healing and healthy immune functioning, zinc is a key component of about 100 enzymes so include a good food source in your meal plan.

Latino-style Beef Burger

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For an added Latin twist you can substitute crushed taco shells for the breadcrumbs. These burgers are also good when made with Lean and Medium Ground Beef instead of Extra-lean — with grilled burgers a third of the the total fat drips out as the patties cook.
15 Minutes

4 – 6 Servings

1 ⅓ lb (0.6 kg) extra-lean Canadian ground beef or ground sirloin
2 tbsp (30 mL) taco spices
1 egg
1 cup (250 mL) Canadian Cheddar, grated
¼ cup (50 mL) breadcrumbs
Freshly ground pepper, to taste
4 to 6 medium tortillas
Toppings: ½ cup (125 mL) salsa
4 to 6 lettuce leaves

Mix all the ingredients together in bowl, except the tortillas and toppings. Season to taste.
Divide mixture and shape into 4 to 6 patties.
Cook on lightly oiled grill over medium heat (425°F/220°C) for 6 to 7 minutes per side, until digital instant read thermometer reads 160°F (71°C) when inserted sideways into each patty.
Heat the tortillas and tuck patties inside each along with some salsa and lettuce.

Recipe adapted from Dairy Farmers of Canada. For more cheese recipes visit allyouneedischeese.ca

Mexi-Mozza Beef Burger

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This yummy Mozzarella cheeseburger recipe features lean Canadian beef spiced up with a salsa-and-chili combo that can’t be beat! Finish off the burgers with slices of Canadian Mozzarella or try Canadian Havarti, Gouda or Cheddar cheese instead. Top with warm Grilled Peppers for the ultimate homemade Mozza-burger. Note: You can also cook the burgers in a skillet over medium-high heat, 5 to 7 minutes per side.
15 Minutes

6 Servings

1 ⅓ lb (600 g) CANADIAN LEAN GROUND BEEF
1 clove garlic, chopped
⅔ cup (150 mL) bread crumbs
¼ cup (50 mL) EACH chopped red onion and salsa
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
salt and freshly ground pepper to taste
Grilled Peppers: (recipe follows)
4 onion buns
8 slices of CANADIAN MOZZARELLA
⅓ cup (75 mL) homemade or store-bought guacamole
2 tbsp (30 mL) sour cream
2 tbsp (30 mL) chopped fresh coriander

Combine beef and garlic, bread crumbs, onion, salsa, chilli powder, cumin, egg, salt and pepper in a mixing bowl; divide into 6 portions and form into 3/4 inch (2 cm) thick patties. Make a thumb-print depression in centre of each patty (to prevent rounding while they grill). Make ahead: Refrigerate, covered, for 1/2 hour or up to 1 day.
Grill over medium heat on preheated, oiled grill for 5 to 7 minutes per side, testing doneness with a digital instant read thermometer inserted sideways into centre of each patty to ensure patties are cooked to 160°F (71°C). Top each cooked patty with a some of a slice of Mozzarella, warm Grilled Peppers and then a second portion of a Mozzarella slice.
While cheese melts, toast burger buns. Assemble burgers and top with a dollop of guacamole and sour cream; sprinkle with coriander.

Grilled Peppers: Combine 2 tbsp (30 mL) olive oil, 1 clove garlic (chopped), 2 tsp (10 mL) EACH lemon zest and juice in mixing bowl. Season to taste with salt and freshly ground pepper. Add 1 EACH, yellow and red sweet peppers, seeded and quartered; toss until thoroughly coated. Grill over medium-high heat to desired doneness.
Recipe adapted from Dairy Farmers of Canada. For more cheese recipes visit allyouneedischeese.ca

Spicy Saigon Beef Burger

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This recipe for Vietnamese-style Spicy Saigon beef burgers teams Asian flavours with crusty baguette and mayonnaise, two French ingredients popular in Vietnam since colonial times.
15 Minutes

4 Servings

1 ½ lb (750 g) Ground Sirloin, Round or Chuck*
¼ cup (50 mL) finely chopped fresh coriander
2 cloves garlic, minced
2 green onions, finely chopped
1 tbsp (15 mL) EACH salt, finely grated lemon rind and minced ginger root
¼ tbsp (1 mL) hot chili pepper flakes
1 narrow baguette, cut into quarters and split in half lengthwise
Mayonnaise, shredded nappa cabbage or lettuce, thinly sliced English cucumber
Spicy Carrot Slaw (recipe follows)

Combine ground sirloin, coriander, garlic, green onions, salt, lemon rind, ginger and chili pepper flakes, using light hand for the most tender burgers. Form into four 3/4-inch (2 cm) thick even-sized patties.
Grill patties using medium-high heat for 5 to 7 minutes per side, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Meanwhile, grill cut sides of baguette until lightly golden.
Spread each baguette piece with mayonnaise. Top each bottom piece with cabbage and patty. Top patties with cucumber, Spicy Carrot Slaw and baguette top.

Spicy Carrot Slaw: Heat 1/4 cup (50 mL) rice vinegar to boiling; pour over 1/2 cup (125 mL) shredded carrot. Stir in 1/2 tsp (2 mL) granulated sugar and 1/4 tsp (1 mL) hot chili pepper flakes; let stand for 5 minutes. Drain, reserving carrot; use immediately or cover and refrigerate for up to 3 days. Stir in some chopped fresh coriander just before serving if desired.
*Other Options: Lean Ground Beef
An excellent source of Iron (24% RDI) and Zinc (90% RDI)

Best Ever Lean Beef Burgers

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WOW – finally a great-tasting lean burger! Chopped mushrooms and evaporated milk are added for extra juiciness, and Worcestershire sauce is a super-simple seasoning. Use a moderate heat for grilling to avoid scorching.
12 Minutes

6 Servings

1 lb (500 g) Extra Lean or Lean Ground Beef
1 egg, lightly beaten
¼ cup (50 mL) EACH finely chopped onion and mushrooms
½ cup (125 mL) dry bread crumbs
¼ cup (50 mL) Worcestershire sauce and evaporated milk
1 clove garlic, minced
Pepper, to taste

Lightly combine all ingredients.
Gently form into six or seven 3/4-inch (2 cm) thick patties. Cover and chill for 1 hour or up to 1 day.
Cook patties over medium heat on lightly greased grill for 6 to 7 minutes per side until a digital instant read thermometer inserted sideways into centre of each patty reads at least 160°F (71°C).

Cooks Notes: These burgers are great as is, but if sodium restriction is not an issue in your diet, just add a sprinkling of salt into the raw meat for an added flavour punch.
Good source of iron (19% DV) and excellent source of zinc (48% DV).

Make-Ahead Homemade Beef Burgers

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After stocking these yummy Make-Ahead Homemade beef burgers in the freezer, you may never go back to thin, pre-made frozen patties. This beef burger recipe works well for meatballs too!

16 Burgers, 120 Meatballs servings

4 lb (2 kg) Lean/Extra Lean Ground Beef Sirloin or Round*
1 cup (250 mL) dry breadcrumbs
1 cup (250 mL) minced onion
4 lightly beaten eggs

Lightly combine all ingredients, seasoning with salt and pepper.
Gently form into sixteen 3/4 inch (2 cm)-thick patties. Place patties in a single layer onto several plastic wrap-lined baking trays; cover loosely with plastic wrap and freeze just until meat is firm (1 to 2 hours). Wrap patties tightly in heavy foil or place them into freezer bags and freeze for up to 3 months.
Thaw in refrigerator overnight to cook or cook from frozen. To cook frozen patties: grill over medium-high heat on a lightly oiled grill, in closed barbecue for 10 to 12 minutes per side, testing doneness with a digital rapid-read thermometer inserted sideways into centre of each patty until thermometer reads 160°F (71°C), regardless of meat colour.

Make-Ahead Meatballs: Form burger mixture into 1-inch (2.5 cm) meatballs. Bake on lightly oiled foil-lined baking tray in 400°F (200°C) oven for 15 minutes, until digital rapid-read thermometer inserted into centre of several meatballs reads at least 160°F (71°C). Place cooked meatballs in a single layer onto several foil-lined baking trays; cover loosely with plastic wrap and freeze just until meat is firm (about 1 hour). Place meatballs into freezer bags; freeze for up to 3 months. Thaw cooked meatballs in the fridge or microwave before using. Heat in your favourite pasta sauce or in the microwave.
*Other Options: Lean Ground Chuck, Extra Lean/Lean Ground Beef

Sirloin Beef Burger Luxe

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A fine-dining burger with no need for gooey toppings. Lean Beef burgers deliver an excellent source of protein, zinc and vitamin B12 – not to mention flavour!
15 Minutes

4 Servings

1 lb (500 g) Lean Ground Beef Sirloin or Chuck*
¼ cup (50 mL) dry bread crumbs
2 tbsp (30 mL) steak sauce
1 small onion, finely chopped
1 egg, lightly beaten
⅓ cup (75 mL) crumbled feta cheese
1 tsp (5 mL) minced fresh rosemary
Toppers: Crumbled feta
baby spinach leaves
shaved prosciutto

Lightly combine beef, bread crumbs, steak sauce, onion, egg, crumbled feta cheese and rosemary.
Gently form into four 3/4-inch (2 cm) thick patties.
Grill over medium-high heat on lightly oiled grill for 5 to 7 minutes per side or until digital instant read thermometer inserted sideways into centre of each patty reads 160°F (71°C)

*Other options: Lean Ground Round Beef, Lean Ground Beef
Good source of iron (21% DV) and excellent source of zinc (59% DV) and vitamin B12 (70% DV), 10% DV sodium

M-M-Marvellous Mushroom Beef Burgers

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The marvellous mushrooms in this beef burger recipe keep these lean beef burgers moist and juicy even when using extra lean ground beef.
12 Minutes

4 Servings

1 lb (500 g) Extra Lean or Lean Ground Beef Sirloin or Round*
1 egg, beaten
¼ cup (50 mL) EACH dried bread crumbs and finely chopped mushrooms
1 medium onion, finely diced
3 garlic cloves, minced
1 tsp (5 mL) EACH dried oregano and basil
¼ tsp (1 mL) EACH salt and pepper

Combine ground beef, egg, bread crumbs, mushrooms, onion, garlic, oregano, basil, salt and pepper. Mix lightly and shape into 4 to 6 patties, 3/4-inch (2 cm) thick.
Grill, broil or pan-fry using medium-high heat for 5 to 7 minutes per side, until digital rapid-read thermometer inserted sideways into centre of each patty reads at least 160°F (71°C). At this temperature, patties are cooked regardless of colour.
Tuck patties into toasted buns.

For more recipes featuring the great taste of Canadian mushrooms, visit: mushrooms.ca
*Other Options: Lean Ground Chuck or Lean/Extra Lean Ground Beef
A good source of Iron (19% RDI) and an excellent source of Zinc (56% RDI)

Italian Pesto Beef Burger

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For best results with this recipe, use a thick pesto for these moist, basil-and garlic-spiked beef burgers. Handle them gently when turning them on the grill.
15 Minutes

4 servings

1 ½ lb (750 g) Lean Ground Beef Sirloin, Round or Chuck or Lean Ground Beef
½ cup (125 mL) freshly grated Parmesan cheese
¼ cup (50 mL) EACH dry bread crumbs and basil pesto
½ tsp (2 mL) pepper
¼ cup (1 mL) salt
4 4 inch (11cm) Calabrese buns, cut in half horizontally
Romaine lettuce leaves
3 oz (75 g) crumbled Gorgonzola
1 roasted red pepper, sliced

Combine Ground Sirloin, Parmesan, bread crumbs, pesto, pepper and salt, using light hand for the most tender burgers. Form into four 3/4-inch (2 cm) thick even-sized patties.

Grill patties using medium-high heat for 5 to 7 minutes per side, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Meanwhile, grill cut sides of buns until lightly golden.

Top bottom half of each bun with lettuce and cooked patty. Top each patty with gorgonzola, roasted pepper slice and bun top.

Tip: As a shortcut, use purchased roasted pepper (in a jar) instead of roasting your own.
An excellent source of Iron (45% RDI) and Zinc (108% RDI)

Clever Ground Beef Quesadillas

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These mildly spiced, nutrient-packed beef quesadillas are more of a meal than the traditional cheese recipe.

5 or lots of kids

12 oz (375 g) Extra Lean Ground Beef Sirloin or Extra Lean Ground Beef
1 tbsp (15 mL) Chili powder
½ cup (125 mL) EACH shredded light Cheddar cheese and refried beans
⅓ cup (75 mL) Salsa
1 Green onion, chopped
10 Small flour tortillas

Pan-fry ground beef, seasoned with chili powder for 6 to 8 minutes, breaking meat into small chunks with back of spoon, until beef is browned and cooked through. Remove from heat.

Stir in cheese, refried beans, salsa and green onion. Spread 1/2 cup (125 mL) over 1 tortilla; top with a second tortilla. Repeat with remaining 8 tortillas.

Bake on cookie sheet at 450°F (230°C) for 8 to 10 minutes or until golden. Cut into wedges.

Cook’s Notes 1: For a child-friendly no-spice version, use ketchup instead of salsa and reduce or omit the chili powder.
Cook’s Notes 2: This recipe uses about half a can (14 oz/398 mL) of refried beans – the remaining beans can be frozen to use the next time you make a batch.
Cook’s Notes 3: These quesadillas can also be browned on the grill or in an un-greased skillet, turning after browning on each side.
Cook’s Notes 4: As a substitute for refried beans, mash ¾ cups (375 mL) kidney or pinto beans with a potato masher.
* An excellent source of Iron (36% RDI) and Zinc (46% RDI))