Listado de: Burgers

This original and delicious Indian-inspired burger combines lightly spiced, curried ground beef and Canadian Feta. The whole is topped with a creamy yogurt and coriander based garnish and sandwiched between warm multi-grain buns. These juicy burgers are sure to be the star of your next barbecue.
15 Minutes

4 – 6 Servings

1 ⅓ lb (0.6 kg) Extra-lean Canadian ground beef
¼ cup (50 mL) tomato paste
1 tbsp (15 mL) curry powder
1 egg
½ cup (125 mL) breadcrumbs
¾ cup (175 mL) Canadian Feta, crumbled
Freshly ground pepper, to taste
4-6 multi-grain burger buns
Topping: ¼ cup (50 mL) plain yogurt
¼ cup (50 mL) mayonnaise
1 tbsp (15 mL) honey
2 tbsp (30 mL) fresh cilantro, coarsely chopped
4 to 6 lettuce leaves

Mix all the ingredients together in a bowl, except the buns and toppings. Season to taste.
Divide mixture and shape into 4 or 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.
Meanwhile, make topping by combining yogurt, mayonnaise, honey and cilantro; season to taste. Spread onto toasted buns.
Fill buns with burgers and garnish with lettuce

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

Up-to-the-minute ingredients featured in this recipe combine to transform beef burgers into haute cuisine.
20 Minutes

4 Servings

1 package (14 g) dried porcini mushrooms
1 tbsp (15 mL) olive oil
4 unpeeled garlic cloves
1 ½ lb (750 g) Lean Ground Beef Sirloin, Round or Chuck*
1 tbsp (15 mL) finely chopped fresh tarragon
1 tsp (5 mL) salt
½ tsp (2 mL) black pepper
4 sourdough or Kaiser buns (4-1/2 inch 11 cm), split in half horizontally
Arugula leaves
3 oz (75 g) crumbled soft goat cheese
4 yellow or golden tomato slices

Combine porcini mushrooms with 1 cup (250 mL) boiling water in small bowl; let stand for 20 minutes. Drain and rinse mushrooms; chop finely and set aside.
Heat oil in small skillet over very low heat. Add unpeeled garlic; cook, stirring often, for about 10 minutes or until softened and skins are golden. Remove from skillet; let cool slightly. Squeeze garlic out of skins into large bowl, mashing with back of spoon.
Add porcini mushrooms, ground beef, tarragon, salt and pepper to bowl with garlic; lightly combine. 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.
Place arugula on bottom halves of buns; top each with cooked patty. Top each patty with piece of goat cheese, tomato slice and bun top.

An excellent source of Iron (43% RDI) and Zinc (102% RDI).

This burger has all the trappings of a Caesar, without the vodka. 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
2 tsp (10 mL) worcestershire sauce
1 celery stalk, minced
1 tsp (5 mL) celery salt
1 tsp (5 mL) hot pepper sauce
Toppers: tomato slice
celery salt
cocktail pickle

Lightly combine beef, bread crumbs, steak sauce, onion, egg, worcestershire sauce, celery, celery salt and hot pepper sauce.
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).
Top with tomato slice sprinkled with celery salt and cocktail pickle as garnish.

*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

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. The cheese here goes underground for easier grill management and burgers so delicious – from the inside OUT.

6 Servings

1 lb (500 g) Lean Ground Beef Sirloin
1 egg
1 clove garlic, minced
½ cup (125 mL) shredded provolone cheese
⅓ cup (75 mL) chopped pitted green olives
¼ cup (50 mL) EACH bread crumbs and minced onion
2 tbsp (30 mL) Worcestershire sauce
1 tsp (5 mL) dried Italian seasoning
Tasty Topping, optional (recipe follows)

Combine beef, egg, garlic, cheese, olives, bread crumbs, onion, Worcestershire sauce and seasoning in bowl.
Divide meat into 6 portions. 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 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 the Tasty Topping (if desired).

Tasty Topping: Pan fry 1 green pepper (slivered) in nonstick pan with 1 tsp (5 mL) olive oil until just softened. Stir in 1/2 cup (125 mL) slivered thinly sliced summer sausage; warm through. Toss with 1/2 cup (125 mL) sliced iceberg lettuce and 1/4 cup (50 mL) and Italian salad dressing.
Good source of iron (19% DV) and excellent source of zinc (44% DV), 24% DV sodium.

This beef burger recipe is flavoured with Mexican seasonings, topped with crunchy marinated onion and a tangy guacamole and tucked into flour tortilla instead of a bun.
15 Minutes

4 – 6 Servings

1 small red onion, cut into thin slices
¼ cup (50 mL) vinaigrette-style salad dressing
1 ¼ lb (625 g) Lean Ground Beef Chuck*
¼ cup (50 mL) fine bread crumbs
1 egg, lightly beaten
1 pkg (35 g) taco seasoning mix
2 ripe avocados
2 tbsp (30 mL) lemon OR lime juice
1 tbsp (15 mL) chopped fresh cilantro (optional)
Salt, pepper and hot pepper sauce
4-6 flour tortillas
4-6 lettuce leaves

In resealable freezer bag, combine onion slices with dressing; squeeze out air, seal bag and marinate at least 15 minutes.
Meanwhile, in medium bowl, combine ground beef, bread crumbs, egg and taco seasoning; mix lightly but thoroughly. Gently form into four to six 3/4-inch (2.5 cm) thick patties. Place on oiled grill over medium-high heat for 5 to 7 minutes per side, until digital instant-read thermometer inserted sideways into centre of each patty reads at least 160°F (71°C).
Meanwhile, in small bowl, peel and mash avocados. Stir in lemon juice and cilantro (if using); season with salt, pepper and hot pepper sauce to taste. To serve, place each burger onto a lightly grilled tortilla, top with some of the mashed avocado, marinated onion slices and lettuce.

*Other Options: Lean Ground Round, Sirloin or Lean Ground Beef

This is a budget-wise version of the steak-house classic. 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
3 tbsp (45 mL) minced fresh dill
Baby Shrimp Salsa (recipe follows)

Lightly combine beef, bread crumbs, steak sauce, onion, egg and fresh dill.
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). Top with Baby Shrimp Salsa

Baby Shrimp Salsa: Stir together 1 cup (250 mL) frozen cooked baby shrimp, thawed, 3 radishes, thinly sliced, and 2 tbsp (30 mL) EACH mayonnaise and seafood cocktail sauce. Garnish with minced fresh dill.
*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

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