Need4Speed
06-15-2005, 10:55 AM
The Thrifty Foods burgers offer convenience and good value. If you wish to make your own, the tasty recipe below will yield 6 to 8 juicy burgers plus offer tips on safely handling and cooking them.
Makes: 6 to 8 burgers
1 1/2 lbs. lean ground beef
1 egg, beaten
2 tsp. Dijon mustard
1/2 medium onion, finely chopped
2 chopped garlic cloves
1/2 cup bread crumbs
1/2 tsp dried oregano and thyme
2 Tbsp. chopped fresh parsley
1/2 cup lager beer (optional)
salt and pepper to taste
Method
In a large bowl combine all ingredients until they just begin to bind. Do not over mix as this results in firm, compact burgers which will toughen and take longer to cook. Shape into 6 to 8 patties. I like to make mine about 1/2 to 3/4 of an inch thick enough to form a nice crust on the outside, with room to ensure a moist centre while they are cooked to well-done. Beef burgers must be cooked well-done to kill any potentially harmful bacteria present in the beef. To achieve this, cook burgers over medium to medium-high heat for about 6 minutes per side, until the juices run clear and the centre is no longer pink. While cooking, allow burgers to sear nicely before flipping, this will help seal in the juices. Do not flatten them during cooking as this will squeeze out the juices.
Do not place the cooked burgers on the same platter as they were on before cooking.
Options
When the burgers are cooked, reduce cooking temperature to low and top each with a slice of Monterrey Jack cheese. While the cheese melts, top the bottom bun with lettuce and then place on the burger. Top with a spoonful of salsa and several slices of ripe avocado, and then top with bun. Serve taco chips on the side.
Makes: 6 to 8 burgers
1 1/2 lbs. lean ground beef
1 egg, beaten
2 tsp. Dijon mustard
1/2 medium onion, finely chopped
2 chopped garlic cloves
1/2 cup bread crumbs
1/2 tsp dried oregano and thyme
2 Tbsp. chopped fresh parsley
1/2 cup lager beer (optional)
salt and pepper to taste
Method
In a large bowl combine all ingredients until they just begin to bind. Do not over mix as this results in firm, compact burgers which will toughen and take longer to cook. Shape into 6 to 8 patties. I like to make mine about 1/2 to 3/4 of an inch thick enough to form a nice crust on the outside, with room to ensure a moist centre while they are cooked to well-done. Beef burgers must be cooked well-done to kill any potentially harmful bacteria present in the beef. To achieve this, cook burgers over medium to medium-high heat for about 6 minutes per side, until the juices run clear and the centre is no longer pink. While cooking, allow burgers to sear nicely before flipping, this will help seal in the juices. Do not flatten them during cooking as this will squeeze out the juices.
Do not place the cooked burgers on the same platter as they were on before cooking.
Options
When the burgers are cooked, reduce cooking temperature to low and top each with a slice of Monterrey Jack cheese. While the cheese melts, top the bottom bun with lettuce and then place on the burger. Top with a spoonful of salsa and several slices of ripe avocado, and then top with bun. Serve taco chips on the side.