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Home : Entrees : Beef : Delicious Barbecue Burger Recipes

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Delicious Barbecue Burger Recipes

Contributed by: News Canada

(NC) - Looking for a quick and easy way to liven up your burgers this summer? Here are two terrific recipes you can try on the barbecue. And safe? You bet, says Health Canada, as long as you cook the centre of your burger to a temperature of 71 C (160 F). Use an instant-read food thermometer to make sure the burgers are completely cooked.

CDN InstaRead Food Thermometer
Mexi-Grill Burgers

  • 500 g (1 lb) lean ground beef
  • 75 mL (1/3 cup) salsa
  • 50 mL (1/4 cup) dry bread crumbs or small flake oatmeal
  • 1 egg, beaten
  • 5 mL (1 tsp) chili powder
  • 2 mL (1/2 tsp) mustard powder
  • 4 large flour tortillas or onion buns
  • Sliced onions
  • Shredded Cheddar or Monterey Jack cheese
  • Corn relish

In large bowl, lightly combine ground beef, salsa, bread crumbs, egg, chili powder, and mustard powder. Shape into 4 patties, each about 1.5 cm (1/2") thick. Preheat barbecue.

Cook patties on lightly oiled grill, over medium-high heat, 5-7 minutes per side, turning only once. When patties are almost done, remove from heat and insert an instant-read food thermometer sideways into the centre of the thickest burger.

If the temperature registers at least 71 C (160 F), the burger is done, if not, continue cooking until a minimum temperature of 71 C (160 F) is reached. If a thermometer is not available, do not eat ground beef that is still pink inside. Serve each burger in a flour tortilla; and top with onions, cheese and relish.

Makes 4 Servings

Greek Burgers

  • 500 g (1 lb) lean ground beef
  • 50 mL (1/4 cup) dry bread crumbs or small flake oatmeal
  • 1 egg, beaten
  • 15 mL (1 Tbsp) dried oregano leaves
  • 5 mL (1 tsp) each garlic powder and crushed dried rosemary
  • 2 pitas (20 cm/8" size), halved or 4 hamburger buns
  • Crumbled feta cheese
  • Sliced black olives
  • Chopped red onions, cucumbers and tomatoes
  • Tzatziki sauce

In large bowl, lightly combine ground beef, bread crumbs, egg, oregano, garlic powder and rosemary. Shape into 4 patties, each about 1.5 cm (1/2") thick. Preheat barbecue.

Cook patties on lightly oiled grill over medium-high heat 5-7 minutes per side, turning only once. When patties are almost done, remove from heat and insert an instant-read food thermometer sideways into the centre of the thickest burger.

If the temperature registers at least 71 C (160 F), the burger is done; if not, continue cooking until a minimum temperature of 71 C (160 F) is reached. If a thermometer is not available, do not eat ground beef that is still pink inside. Serve each burger in pita pocket half and top with cheese, olives, onions, cucumber, tomatoes and sauce.

Makes 4 Servings


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