Recipe: "Kick-Ass" Barbecued Burgers

Photo Source: Blenditarian.com

Nothing says "Summer" like barbecued burgers and this recipe contributed to Homegrown by Joyce Parslow, PHEc (with permission from Canada Beef), is a delicious base for all your favourite toppings and combinations—so you could grill up a new batch every week all summer long.

Pair with red wines such as The Organized Crime Winery 2016 Pipe Down Red from our Spring 2018 ClubK pack or Fielding Estate Winery 2016 Cabernet Syrah.

INGREDIENTS

Burgers

  • 2 lb (900 g) medium ground beef
  • 1 onion, grated or finely diced
  • 2 cloves garlic, minced
  • 1 omega-3 egg
  • 1/4 C (60 mL) 100% whole wheat breadcrumbs or Panko crumbs
  • 1 tbsp Worcestershire sauce
  • 1/4 tsp (1 mL) iodized salt
  • 1/4-1/2 tsp (1-2 mL) freshly ground pepper

Pickled Red Onions

  • 1 large red onion
  • 2/3 C (160mL) white vinegar
  • 1/4 C (60mL) granulated sugar
  • 1/2 tsp (2mL) iodized salt

BURGER INSTRUCTIONS

1. Crumble beef in a large bowl. Add onion, garlic, egg, breadcrumbs (or Panko crumbs, if using), Worcestershire sauce, salt and pepper. Combine gently but thoroughly. Divid meat mixture into 8 equal-sized balls and gently shape into 3/4-inch (2 cm) thick patties. Make a shallow depression in the centre of each patty to keep patties from puffing up during cooking.

2. Preheat barbecue on high. Place patties on grill and reduce heat to medium-high (400°F/200°C). Cook for 5 to 7 minutes per side, testing doneness with a digital thermometer inserted sideways into each patty; burgers are completely cooked when thermometer reads 160°F (71°C).


PICKLED ONION INSTRUCTIONS

1. Peel and thinly slice red onion. If you have a mandolin, use it, if not slice the onion really thinly and ask Santa for a mandolin for Christmas.

2. Separate rings and place onions in a lean 2-cup (500mL) Mason jar.

3. In a small saucepan or large glass microwave-safe measuring cup, combine vinegar, sugar and salt. Bring to a boil. Remove from heat and stir to dissolve sugar. Pour over onion slices into the Mason jar.

4. Cool to room temperature, then cover and refrigerate. Will keep up to 1 month refrigerated.


This recipe from Homegrown: Celebrating the Canadian Foods We Grow, Raise and Produce (Whitecap, 2015), by Mairlyn Smith with recipes contributed by the Ontario Home Economics Association, has been reproduced with permission from the publisher.


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