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The humble burger done on the grill is so simple, yet so delicious. Real backyard burgers, those of the homemade persuasion, are truly flavourful and very nourishing. All dressed up, they become a true culinary experience.
Here is everything you need to know about how to make a truly top-notch backyard burger!
Step-by-Step Lessons
Get Ready
Start with the best – Canadian Ground Beef. You can make burgers with any kind of ground beef, from Extra Lean to Regular. Here's what to expect from the different grinds:
Extra Lean and Lean with 10% and 17% maximum fat respectively, are Health Check™ qualified – the best choice for health-conscious burgers. Lean burgers tend to have a tighter/denser texture and minimal flare-up on the grill. (See recipe below for making the best lean burgers.)
Medium with 23% maximum fat, makes juicy flavourful burgers with moderate grill flare-up.
Regular with 30% maximum fat, makes flavourful and moist burgers but do watch the grill closely for flare-ups that can get out of control – grill just a couple of patties at a time.
Cook's Notes: 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.
Mixing
In large sealable freezer bag or large bowl, lightly combine 2 lb (1 kg) ground beef with 1 envelope onion soup mix, 1 egg (lightly beaten) and 1/4 cup (50 mL) dry bread crumbs.
Seal bag; combine gently but thoroughly OR use fork or scrubbed-clean hands to mix in bowl.
Cook's Notes:
The soup mix makes an easy seasoning without tears from chopping onions. Breadcrumbs and egg are optional, but make more tender and flavourful burgers.
Forming patties
Divide meat mixture into equal-sized portions and use moistened hands to gently shape, into 3/4-inch (2 cm) thick patties.
Make a shallow depression in centre of each patty using two knuckles. This keeps them from puffing up during cooking.
Cook's Notes:
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.
Cook
Place patties on a lightly oiled grill over medium-high heat (400°F/200°C).
Cook in closed barbecue for 5 to 7 minutes per side, testing doneness with a digital rapid-read thermometer inserted sideways into centre of each patty – burgers are completely cooked when thermometer reads 160°F (71°C).
Cook's Notes:
Patties can look done (i.e. be no longer pink inside) before being completely cooked. Just remember "Your Burger's Done at 71!"
Beyond basics
Best Ever Lean Burgers
Italian Pesto Burger
Lightly combine 1 lb (500 g) Extra Lean or Lean Ground Beef, 1 egg (lightly beaten) 1/4 cup (50 mL) EACH finely chopped onion and mushrooms 1/2 cup (125 mL) dry bread crumbs, 1/4 cup (50 mL) EACH Worcestershire sauce and milk, 1 clove garlic (minced) and pepper to taste. Gently form into six 3/4-inch (2 cm) thick patties.
Lightly combine 1-1/2 lb (750 g) Ground Sirloin, Round or Chuck, 1/2 cup ( 125 mL) freshly grated Parmesan cheese, 1/4 cup (50 mL) EACH dry bread crumbs and basil pesto sauce, 1/2 tsp (2 mL) pepper and 1/4 tsp (1 mL) salt. Form mixture into four to six 3/4-inch (2 cm) thick even-size patties. Serve cooked patties tucked into grilled flat bread; top with more pesto sauce, lettuce, grilled onion and/or roasted red pepper (drained and sliced).
Food Safety Smarts
Cook or freeze ground beef that is packaged wrapped with plastic wrap the day you buy it. If ground beef is in a package with a "best before" date, it will have a longer storage time. These packs come as either tubes or as deeper plastic trays and are wrapped in a plastic that is not touching the meat. Once opened, use or freeze within 1 day.
Store raw ground beef on bottom refrigerator shelf to avoid contaminating other foods with drips.
You can freeze raw or cooked ground beef for up to 3 months.
Never thaw ground beef at room temperature. Thaw in the fridge, allowing 12 to 15 hours per lb (26 to 33 hours per kg). Thawed ground beef must be cooked before refreezing.
Cook microwave-thawed ground beef immediately.
Always wash your hands before and after handling raw meat. Use separate dishes and utensils for raw meat and other foods.
If making patties ahead, wrap tightly and refrigerate no more than one day.
Never cook burgers to rare – cook to 160°F (71°C).
Use a digital rapid-read thermometer to know your burger is safe and cooked to perfection! For the best temperature reading, remove patty from heat to clean plate, insert 1-1/2 inches (4 cm) of the thermometer stem sideways into each patty for 30 seconds. Just remember: "Your burger's done at 71!" Ground beef burgers can look done (i.e. be no longer pink inside) before being completely cooked.
Check each patty for doneness since grills have hot and cold spots. Wash thermometer stem, tongs and plate after testing a partially cooked burger before using again.
Use a clean plate to transfer cooked burgers from the barbecue.
