Delicious barbecue burger recipes
(NC)—Looking for a quick and easy way to liven up your burgers this summer? Here are two terrific recipes you can try on the barbecue. And safe? You bet, says Health Canada, as long as you cook the centre of your burger to a temperature of 71ºC (160ºF). Use an instant-read food thermometer to make sure the burgers are completely cooked. Both recipes are adapted from the Beef Information Centre and are available at www.beefinfo.org
Mexi-Grill Burgers
500 g (1 lb) lean ground beef
75 mL (1/3 cup) salsa
50 mL (1/4 cup) dry bread crumbs or small flake oatmeal
1 egg, beaten
5 mL (1 tsp) chili powder
2 mL (1/2 tsp) mustard powder
4 large flour tortillas or onion buns
Sliced onions
Shredded Cheddar or Monterey Jack cheese
Corn relish
In large bowl, lightly combine ground beef, salsa, bread crumbs, egg, chili powder, and mustard powder. Shape into 4 patties, each about 1.5 cm (1/2") thick. Preheat barbecue. Cook patties on lightly oiled grill, over medium-high heat, 5-7 minutes per side, turning only once. When patties are almost done, remove from heat and insert an instant-read food thermometer sideways into the centre of the thickest burger. If the temperature registers at least 71ºC (160ºF), the burger is done, if not, continue cooking until a minimum temperature of 71ºC (160ºF) is reached. If a thermometer is not available, do not eat ground beef that is still pink inside. Serve each burger in a flour tortilla; and top with onions, cheese and relish. Makes 4 servings.
Greek Burgers
500 g (1 lb) lean ground beef
50 mL (1/4 cup) dry bread crumbs or small flake oatmeal
1 egg, beaten
15 mL (1 Tbsp) dried oregano leaves
5 mL (1 tsp) each garlic powder and crushed dried rosemary
2 pitas (20 cm/8" size), halved or 4 hamburger buns
Crumbled feta cheese
Sliced black olives
Chopped red onions, cucumbers and tomatoes
Tzatziki sauce
In large bowl, lightly combine ground beef, bread crumbs, egg, oregano, garlic powder and rosemary. Shape into 4 patties, each about 1.5 cm (1/2") thick. Preheat barbecue. Cook patties on lightly oiled grill over medium-high heat 5-7 minutes per side, turning only once. When patties are almost done, remove from heat and insert an instant-read food thermometer sideways into the centre of the thickest burger. If the temperature registers at least 71ºC (160ºF), the burger is done; if not, continue cooking until a minimum temperature of 71ºC (160ºF) is reached. If a thermometer is not available, do not eat ground beef that is still pink inside. Serve each burger in pita pocket half and top with cheese, olives, onions, cucumber, tomatoes and sauce. Makes 4 servings.
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