Beef Burgers ♥

Hey everyone!

So basically in my house we barbecue all throughout the year including in the harsh Canadian winters,  well actually it's just me haha... but ANYWAYS today looked like a good day for some burgers. This is a super easy burger recipe, that’s really juicy and full of flavour with no added fats. Here’s what you’re going to need:

Ingredients: 

• 1 pound of lean ground beef
• 1/8 cup diced onions
• 2 teaspoons of grated or minced garlic
• 1 tablespoon yellow mustard
• 1 tablespoon barbecue sauce
• 1 teaspoon Worcestershire sauce
• 1 tablespoon dried parsley
• 1 tablespoon chilli powder
• ½ tablespoon salt

1. Making this burger is very simple. You basically want to thaw out your meat until its room temperature and then add the diced onions, garlic, mustard, barbecue sauce, Worcestershire sauce, parsley, chilli powder, salt and mix everything just so its incorporated. DO NOT over combine your burger mixture, unless you like weird meatloaf textured burgers.
2. Next split your mixture into 5 even balls and shape each ball into patty shapes. Try not to pack it too tightly and definitely do not pack it too loose or it will obviously fall apart. If you want uniform shaped patties you can for sure use a round mold.
3. Line a plate with cellophane wrap and  place your first two patties down on it, cover them with more cellophane and then stack two more burgers on top, again cover those with cellophane and continue doing this ending off with cellophane on top of your last layer of burgers. Freeze these for just about one hour. There are some burger snobs that will say you should never add salt to your burger mixture because it’ll draw out all the liquids, and while I don’t disagree, I like my meat seasoned thoroughly. Because were adding salt in the burger mixture and not on top after the patties are formed I find that freezing the patties before cooking them always prevents the salt from bringing out water from the meat and the burgers constantly come out super moist.
   
   Freezing them for a little bit before grilling also helps the patties hold their shape. 
4. 15 minutes before the one hour freezing time is up start your grill. Charcoal preferably instead of propane, I mean if you’re going to take the time to use an outdoor grill you might as well make it count with the real stuff. But if you’re not in the mood to grill outside at all just use a pan on the stove.
5. If you wish, oil your grill lightly, although I basically never do. After your burgers have frozen for an hour there’s pretty much nothing left to do but grill them. If your heat is pretty high go for about 3 minutes on each side, if your heat is medium go for about 5 minutes on each side. Don’t flip your burgers a million times or press down on them and absolutely don’t be afraid when you see lots of flames. These flames are caused by all the fats from the meat dripping down. Bye bye fat! 
   
6. You can always add cheese to your burgers like one minute before they're done cooking and then close the lid of the barbecue to melt it, or you can just toast your buns in the oven with cheese on one side. If you’re choosing the latter option, put aluminum foil on your baking tray so if any cheese oozes down you’re not spending the rest of eternity washing it off your pan. 
7. Once your burgers are done cooking put them on your buns directly, why let perfectly good delicious juices drip off on to a plate when you can soak them all up with your bun and make for an even tastier burger.

If you’re wondering why there’s a pack of vegan burgers in the picture its because my sisters have crossed over to the dark side and decided to be vegan for a whole month x_x. That being said, the Yves brand of vegetarian and vegan products are pretty damn good and for sure worth a try!

Here’s how I topped my burger:

For my bun I like to use “Twelve Grain Morning Rounds” instead of regular buns because the delicious grains and seeds not only add a whole new level of texture but also a delightful nutty flavour.

Of course you have to have cheese on your burger, I used cheddar slices but feel free to use Mozzarella if you like a lighter cheese flavour, like my mom does, or even good old American Processed Cheese if you’re into the taste of plastic :P.

For veggies I had tomato slices, if it's even a vegetable, and onion rounds, kale instead of lettuce and of course pickles! LOVE ME SOME PICKLES.

I hate ketchup so I skipped out on that but I did spread on a light layer of mayonnaise and a decent amount of Honey Dijon mustard. Dijon because I’m fancy, haha just kidding I like the spicier flavour better but regular yellow mustard would of course work as well.

We ate the burgers with left over avocado salad and every single person loved tonight’s dinner!

Hope you guys try this yummy burger recipe out!

xoxo

Naheeda ♥

P.S. Here’s the nutritional information: