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)