2 tablespoons water
¼ cup dry breadcrumbs
1 small onion, grated
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon Worcestershire sauce
¼ teaspoon pepper
1 pound lean ground beef
In bowl, beat egg and water with fork; mix in breadcrumbs, onion, mustard, salt, Worcestershire and pepper.
Mix in beef.
Shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate for up to 6 hours. Or layer between waxed paper in airtight container and freeze for up to 1 month; thaw in refrigerator).
Place patties on greased grill over medium-high heat; close lid and cook, turning patties once, for about 10 minutes or until no longer pink inside.
Tuna Burger – with Lemon Mayo
2 pounds chilled fresh tuna steaks, finely diced
2 tablespoons chopped drained capers
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper
3/4 teaspoon coarse kosher salt
3 tablespoons olive oil
6 brioche buns, halved horizontally, lightly grilled
3 tablespoons canola oil
Chopped radicchio to garnish
zest of one lemon
juice of one lemon
2 tablespoons Dijon mustard
salt and pepper
Gently mix diced tuna with capers, Dijon, S&P and Olive Oil in large bowl. Using moistened hands, shape tuna mixture into six 3/4-inch-thick patties (each about 4 inches in diameter). Place burgers on plate, then cover and refrigerate at least 1 hour and up to 1 day.
To make lemon mayo, combine all ingredients.
Heat large sauté pan on medium high heat with 3 tablespoons canola oil.
Cook burgers until almost cooked through, about 3 minutes per side. Arrange 6 brioche buns on work surface; spread with lemon mayo. Top each with burger, chopped radicchio and more lemon mayo. Cut burgers in half and serve.
Curried Chicken Burger
2 cloves garlic, minced
1/4 cup (60 mL) dried bread crumbs
2 tbsp (30 mL) your favourite curry paste (madras, korma etc.)
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) grated fresh ginger
3/4 tsp (4 mL) garam masala
1/4 tsp cumin
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 lb (454 g) ground chicken
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In bowl, stir together egg, garlic, breadcrumbs, curry paste, lemon juice, ginger, garam masala, cumin, salt and pepper; mix in chicken just until combined.
Divide mixture into quarters; with wet hands, gently press to form 4 patties.
Place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways into patties reads 165ºF (74ºC), 10 to 12 minutes.
**Chicken and fish burgers can all be a little more delicate and crumbly than beef burgers. To flip them on the grill without breaking them, use one spatula over and one spatula under to support each patty as you turn it.Bottom of Form