Basic Bold Burger

Directions

1.    Lightly combine beef, bread crumbs, steak sauce, onion and egg.
2.    Gently form into four 3/4-inch (2 cm) thick patties.
3.    Grill over medium-high heat on lightly oiled grill for 5 to 7 minutes per side or until digital instant read thermometer inserted sideways into centre of each patty reads 160°F (71°C)

Makes 4 patties.

Per burger: 273 Calories, 25 g protein, 16 g fat, 8 g carbohydrate  Good source of iron (21 % DV) and excellent source of zinc (59 % DV) and vitamin B12 (70 % DV), 10 % DV sodium.

Burger Variations:

Burger Luxe: A fine-dining burger with no need for gooey toppings
ADD-IN:  1/3 cup (75 mL) crumbled feta cheese and 1 tsp (5 mL) minced fresh rosemary
TOPPER: Crumbled feta, baby spinach leaves and shaved prosciutto
Image #:933

Surf and Turf: The budget-wise version of the steak-house classic
ADD-IN: 3 tbsp (45 mL) minced fresh dill
TOPPER: To make Baby Shrimp Salsa, stir together 1 cup (250 mL)  frozen cooked baby shrimp, thawed, 3 radishes, thinly sliced, and 2 tbsp (30 mL) EACH mayonnaise and seafood cocktail sauce. Garnish with minced fresh dill.
Image #:932

Mini-Cheeseburger Salad: Kid-sized burgers with a veggies bonus
ADD-IN: 1/2 cup (125 mL) shredded Cheddar cheese. Form into twelve 3-inch (8 cm) patties.
TOPPER: Top iceberg lettuce wedges with cooked patties, halved grape tomatoes, shredded Cheddar and sliced dill pickles. For salad dressing, combine 1/2 cup (125 mL) Thousand Islands Dressing with 1/4 cup (50 mL)  yellow mustard.  
Image #:931

Cocktail Hour Burger: All the trappings of a Caesar, without the vodka
ADD-IN: 2 tsp (10 mL) Worcestershire sauce, 1 celery stalk, minced, 1 tsp (5 mL) EACH celery salt and hot pepper sauce.
TOPPER: tomato slice sprinkled with celery salt and pickle as garnish.

Recipes and images courtesy of Beef Information Centre www.beefinfo.org