Perfect Summer Burgers
by Kelly Beaulieu
(Haines Junction, YT. Canada)
I found that if you put the condiments right into the burger meat along with your spices, this makes for a deliciously flavored and savory burger.
Here's a trusted recipe I use and it always turns out great:
For best taste results, barbeque the burgers.
-1.5 Lbs. ground lean beef (I use wild meat, such as Elk, Deer, and Moose)
If you are not using wild meat, add a few drops of liquid smoke to the beef for a wild flavor!
-1/2 C. fine bread crumbs -or- crushed no salt soda crackers -or- crushed plain low salt potatoe chips
-1/2 finely minced red onion
-Chopped chives or green onion
-1 Tablespoon whole grain dijon mustard
-4 Tablespoons barbque sauce
-2 teaspoons fresh minced garlic
-1 Tablespoon olive oil
-Sea salt and freshly ground black pepper
*Mix gently with hands and form into patties, one inch thick and the size of a burger bun.
*Press a thumb print partly into the center of each patty to keep the burger flat while grilling
*Grill on pre-heated barbeque for about 3 minutes per side for wild meat, or 4 minutes per side for beef, on medium heat.
*Toast your buns to golden on the barbeque, inside and outside, just before the burgers are ready.
*Serve with toppings such as real cheese, sauteed mushrooms, sprouts, avacado, tomatoe, thinly sliced red onion, etc.
This recipe makes about 6 burgers.
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