Listado de: Burgers

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.

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.

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

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