The Prairie Beef Burger

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mayo 6, 2015

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.
[timer length=12]12 Minutes[/timer]

  • Prep: 20 mins
  • Cook: 15 mins
  • 20 mins

    15 mins

    35 mins

  • Productos: 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


Información nutricional

Proteínas29 g
Grasas Totales22 g
Total Carbohydrates49 g