Beautiful Burgers: Step-by-Step Lessons

Step 1

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.
Step 2

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.
Step 3a

Forming patties

  • Divide meat mixture into equal-sized portions and use moistened hands to gently shape, into 3/4-inch (2 cm) thick patties.
Step 3b
  • 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.
Step 4

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!"