Barbecoa-style Burgers

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June 14, 2016

This burger recipe was inspired by a team of Mexican chefs that were hosted at the Canadian Beef Centre of Excellence. We recommend using Medium Ground Beef for best flavour. If using Lean or Extra Lean, add in a tablespoon or so of butter, cream or minced bacon to enhance flavour. Sauté the onion and garlic to incorporate into the patty better than if added uncooked.  If you can find Ancho Sauce in the grocery store, that can substitute for the chipotle peppers in adobo sauce.

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 6 servings


1 small onion, diced

4 cloves garlic, minced

1 ¼ lb 750 g Medium Ground Beef

¼ cup panko bread crumbs

1 egg

1 tbsp minced canned chipotle peppers in adobo sauce

1 tsp chili powder

½ tsp salt

¼ tsp freshly ground pepper


Sauté the onion and garlic in a nonstick pan in a splash of oil until softened; cool.

Mix beef with onion, garlic, crumbs, egg, minced chipotle peppers and sauce, chili powder, salt and pepper, tossing together lightly but until thoroughly mixed. Shape into 6 to 7 patties. Cover and chill for 30 minutes ideally.

Grill patties using 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).

Serve each on toasted buttered buns.

Bright Idea:  More than just fillers, adding bread crumbs and egg to burgers make them more tender and flavourful.

Time Saver: Dampen hands with water when shaping patties to prevent meat from sticking. 

Cooking Know-How: Use a light hand when mixing and forming burgers for more tender juicy results.  Chilling formed patties helps them set so they hold together better on the grill. 


1 Review

jianbo ma

June 14, 2017