Backyard burger bliss
The best BBQ is often made by you
by Rose Reisman
ONE OF THE fastest growing trends in food today is the resurrection of the good ol’ basic beef burger. Restaurants, supermarkets and takeout establishments are all featuring burgers using a variety of meats, fillings and toppings. But I still feel that the best burgers are those prepared in your own kitchen and grilled to perfection on your own barbecue. July is the month to have a variety of burgers at your disposal for lunch or dinner. But buyer beware: commercial burgers often have excess salt, fat and preservatives. My burger recipes are easy, so delicious and much healthier for you. You can substitute any kind of meat. Ground veal, pork, turkey or chicken are great substitutes. If the mixture feels too loose just add some extra bread crumbs. So get mixing — and fire up the barbie!
- Feta-Mediterranean Burgers
- Mini Hoisin-Garlic Burgers
- Tangy Teriyaki Burgers
When you have a burger this tasty you don’t need a bun, bacon or loads of melted cheddar cheese on top. This burger has so much flavour with the seasonings and creamy, light feta cheese sauce.
Serves 4
- 1 lb lean ground beef
- 1 egg
- 1 tsp dried basil
- 1 tsp dried oregano
- 3 tbsp seasoned bread crumbs
- 3 tbsp ketchup
- 2 tsp crushed garlic
- 1/4 cup finely chopped onions
- 1 oz crumbled feta cheese
Feta Cheese Sauce
- 1 oz feta cheese
- 1 oz light cream cheese
- 3 tbsp low fat yogourt or sour cream
- 1 tsp garlic
- 1 tbsp lemon juice
- 1 tbsp water
- 1/2 tsp dried basil
- Mix burger ingredients and make 4 burgers. Grill or sauté in a pan sprayed with vegetable oil. Cook on one side for 7 minutes, turn over and cook 3 to 5 more minutes or just until beef is done.
- Place burgers on plate lined with sponge towel to absorb any excess fat. Combine sauce ingredients in food processor and puree until smooth. Serve burgers with sauce and garnish with chopped fresh basil or parsley.
Nutritional value per serving: 257 calories; 29 g protein; 11 g carbohydrates; 11 g fat; 4.8 g saturated fat; 461 mg sodium.
These burgers are extremely moist and flavourful due to the hoisin sauce. Serve these on miniature hamburger buns and add some sautéed onions. If you prefer, make 4 or 5 regular burgers instead of the minis.
Serves 5
- 1 lb lean ground beef
- 1/4 cup dry breadcrumbs
- 1/4 cup chopped green onion
- 3 tbsp chopped cilantro or parsley
- 4 tbsp hoisin sauce
- 2 tsp minced fresh garlic
- 1 tsp minced fresh ginger
- 1 egg
- 2 tbsp water
- 1 tsp sesame oil
- Heat the barbecue to high and spray with cooking oil, or preheat the oven to 450°F. Combine the beef, breadcrumbs, green onion, cilantro or parsley, 2 tbsp of the hoisin sauce, garlic, ginger and egg in a bowl. Mix thoroughly and form into 10 mini burgers.
- Whisk the water, remaining 2 tbsp hoisin sauce and sesame oil together in a small bowl.
- Brush half of the sauce over the burgers. Barbecue, or place on a rack on a baking sheet and bake for 10 to 15 minutes. Turn the patties once, halfway through, and brush with the remaining sauce. Serve on mini hamburger buns and garnish with sautéed onions.
Nutritional value per serving: 264 calories; 30 g protein; 15 g carbohydrates; 7 g fat; 2.5 g saturated fat; 289 mg sodium.
I’ve always loved teriyaki sauce with my beef. This preparation puts it in the burger as well as serving it on top. Serve these burgers with sautéed vegetables and rice noodles.
Serves 4
- 1/3 cup brown sugar, packed
- 3 tbsp low-sodium soy sauce
- 1 tbsp water
- 3 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 1/2 tsp crushed fresh garlic
- 1 1/2 tsp minced fresh ginger
- 1 lb lean ground beef
- 1 egg
- 1/4 cup dry seasoned breadcrumbs
- 3 tbsp finely chopped green onion
- 2 tsp sesame seeds, toasted
- 3 tbsp chopped cilantro or parsley
- To make the teriyaki sauce, whisk the sugar, soy sauce, water, vinegar, oil, cornstarch, garlic and ginger in a small skillet. Simmer for 3 minutes or just until thickened.
- Place 3 tbsp of the teriyaki sauce in a bowl and add the beef, egg, breadcrumbs and green onion. Mix well. Form into 5 patties.
- Spray a grill or non-stick skillet with cooking oil and heat to high. Cook the patties for about 6 minutes per side or until no longer pink in the centre. Serve with the remaining sauce and garnish with sesame seeds and cilantro or parsley.
Nutritional value per serving: 299 calories; 24 g protein; 29 g carbohydrates; 8 g fat; 2.6 g saturated fat; 410 mg sodium.
Post City Magazines’ culinary columnist, Rose Reisman, is the owner of Rose Reisman Catering, the author of 14 cookbooks and a well-known TV and radio personality. Visit Rose at www.rosereisman.com.
