Burgers
Backyard burgers done on the grill are so simple, yet so delicious!
Here is everything you need to know to make your backyard burgers the best they can be.
Get Ready
- LIGHTLY combine beef, bread crumbs, steak sauce, onion and egg.
- GENTLY form into four 3/4-inch (2 cm) thick patties.
- GRILL over medium-high heat for 10 to 14 minutes, turning twice, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C).
* Don’t be shy when it comes to making your burger mix – some terrific add-in’s: Worcestershire sauce, miso paste, diced raw bacon, sautéed onion or shallot, grated aged cheddar, salsa — just open the fridge or pantry and see what inspires you
Watch
Common Cuts
Extra lean ground beef
Maximum fat content 10% (90% lean)
Lean ground beef
Maximum fat content 17% (83% lean)
Medium ground beef
Maximum fat content 23% (77% lean)
Regular ground beef
Maximum fat content 30% (70% lean)
Burgers are the #1 favourite food for the grill. Here’s what our testing taught us on what it takes to make them THE BEST they can be.
It’s all about the MEAT
When it comes down to patty greatness, you can’t beat the flavour of 100% Canadian beef. The options are Lean, Extra Lean or Medium – which do you choose? It’s up to you – if you are concerned about fat, then make the lean choice, but keep in mind, adding in an egg and bread crumbs helps keep these lean burgers moist and more flavourful. Try Medium for maximum flavour and juiciness. Do the taste test yourself next time to decide — we did! Keep in mind, that whichever type you choose, grilling burgers reduces total fat content by about 30% as the fat drips out as the patties cook.
Thumbs down to patty puffing
Burgers puff up as they cook and become a bit baseball like unless you make a thumbprint indent into the center of the patty before cooking. It comes down to physics – the burger crusts up at the edges first as it cooks, the center of the burger is expanding as it cooks and has no where to go but up. Here’s how to make your mark:
Cook using temperature
Use a digital instant read thermometer for burgers done best — cooking them to the right doneness — but not overdone — after all, we all want a juicy burger not a hockey puck on a bun! ‘Burgers Done at 71’ is the jingle to remember — cook your burgers to an internal temperature of 71°C (or 160°F).
Tips for Burgers
Cooks Notes:
Open for Options
- Instead of dry bread crumbs you can use fresh bread crumbs, quick-cooking oatmeal or cooked bulgur or rice.
- For the juiciest burgers, add ¼ cup shredded carrot, mushrooms or zucchini to the meat mix.
Mixing Matters
- Mix and form ground beef patties using a light hand. Manhandling meat toughens patties.
- Reluctant to make contact? Wear disposable plastic gloves or mix patty ingredients in a sealable freezer bag, BONUS – easy cleanup!
Patty Maker
- Keep patties uniform thickness so they cook in about the same amount of time.
Clever Cook
- Rub grill with oil before cooking to prevent sticking.
- Grill in barbecue preheated to 400°F (200°C) with lid closed.
Cuts used with Burgers
Common Cuts | Burgers
Ground Beef Options
EXTRA LEAN GROUND BEEF
Maximum fat content 10% (90% lean)
LEAN GROUND BEEF
Maximum fat content 17% (83% lean)
MEDIUM GROUND BEEF
Maximum fat content 23% (77% lean)
REGULAR GROUND BEEF
Maximum fat content 30% (70% lean)