Ground Beef + Burgers
Ground beef’s got a lot going for it — it’s fast and easy to cook, versatile and enjoyed by all. Is it any wonder that ground beef is the #1 Canadian meal-maker! And there‘s more to ground beef’s benefits – plain and simple, ground beef’s good for you! Here’s all you need to know to make dinner – made easy with Canadian Ground Beef!
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
Forever flexible, ground beef can be pan-fried for meat sauces and casseroles or shaped into burgers, meatballs and more.
- COOK ground beef in non-stick skillet over medium-high heat for 8 to 10 minutes, breaking into small chunks with cooking. Cook thoroughly, until browned throughout.
- ADD to pasta sauce or soups or use in chili, casserole, taco and soup recipes, seasoning to taste.
GROUND BEEF TYPES
EXTRA LEAN (10% maximum fat) great for flavour-packed recipes that you don’t drain after cooking. Use in meat loaf or cabbage rolls.
LEAN (17% maximum fat) Canada’s No. 1 grind is a good all-purpose choice. Use in all kinds of ground beef recipes. MEDIUM (23% maximum fat) REGULAR (30% maximum fat) use for grilling, broiling and drain to reduce fat before adding to your recipe. Use Medium in burgers and meatballs, and Regular or Medium in pasta sauces and casseroles.
Ground beef burgers are done when they are no longer pink inside.
Several factors can affect the colour of ground beef causing it to remain pink even when fully cooked. The reliable way to know your burgers are cooked is to check the internal temperature with a digital instant read thermometer. Ground beef burgers are done when the thermometer reads 160°F (71°C)
GROUND BEEF MYTH:
Ground beef has colour added to it – that is why it is purple in the centre of the pack but bright red on the surface.
Ground beef is 100% beef with no additives, fillers or colours. As beef is exposed to oxygen, it naturally develops a red hue – so the meat at the surface of a package is bright red. The meat at the centre will turn red too once it’s opened up to the air.
Tips for perfect Ground Beef + Burgers
Cook’s Notes for Burgers:
- For a lower-fat version of Medium Ground Beef, combine equal amounts of Regular and Extra Lean Ground Beef – for a fat level of 20% maximum.
- Breadcrumbs and egg are optional, but make more tender and flavourful burgers.
- A 2 lb (1 kg) batch will make about eight 4 oz/125 g burgers. Use a light hand when mixing and forming patties – manhandling the meat makes for firm, less tender burgers. Dampening the hands with water helps prevent meat from sticking.
- Patties can look done (i.e. be no longer pink inside) before being completely cooked. Just remember “Your Burger’s Done at 71!”
Cook’s Notes for Ground Beef:
- All ground beef comes designated as Extra Lean, Lean, Medium or Regular, based on the maximum fat content. This designation is the same for all ground meats: beef, turkey, veal, chicken, pork and lamb.
- Have you tried “Steak Experience” Ground Beef? Look for the names Sirloin, Chuck and Round on packages of ground beef. These names indicate that the ground beef is made from a single cut, not a mix. Ground Sirloin tastes like Sirloin Steak for example – it’s ground beef gone gourmet.
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)
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When is something as delicious as sirloin steak not a sirloin steak? When it’s a sumptuous Sirloin Steak Burger of course! Steak Burgers are packed with more flavour than just what’s on top! With fresh ground Round, Chuck or Sirloin from your local grocer, it’s easy to make these signature burgers at home. We take the cheese underground for easier grill management and burgers so delicious from the inside OUT.
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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.
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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!
The marvellous mushrooms in this beef burger recipe keep these lean beef burgers moist and juicy even when using extra lean ground beef.
After stocking these yummy Make-Ahead Homemade beef burgers in the freezer, you may never go back to thin, pre-made frozen patties. This beef burger recipe works well for meatballs too!
WOW – finally a great-tasting lean burger! Chopped mushrooms and evaporated milk are added for extra juiciness, and Worcestershire sauce is a super-simple seasoning. Use a moderate heat for grilling to avoid scorching.
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.
This recipe for Vietnamese-style Spicy Saigon beef burgers teams Asian flavours with crusty baguette and mayonnaise, two French ingredients popular in Vietnam since colonial times.
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Lean Beef burgers deliver an excellent source of protein, zinc and vitamin B12 – not to mention flavour!
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This boast-able burger represents the taste of the nation: Canadian quality beef, smoked Canadian Cheddar, back bacon and seasonings reminiscent of tourtière – OH Canada!