The classic burger patty

By TheresaJ

burger can be one of two things: A wonderful culinary experience. Or a tasteless chip of meat in a shoddy bun with ye olde commercial condiments. Let’s aim for the wonderful burger experience this summer, and it starts with this: The best meat, whether it’s beef, pork, turkey or chicken, and quality buns.

You can add lots of different items to ground meat – but in a world where simplicity is good, why not make your burger a nicely seasoned patty that holds together over the flames, stays moist and doesn’t create flare-ups. Save all the culinary froo-froos for under and over the burger. The recipe makes enough for 8 burgers – plenty for partying, or for eating some now, and freezing the rest for later. For slider-size, simply double the number of patties and buy half-size buns.

Ingredients

• 2 large eggs
• 1/4 cup (50 ml) beef or chicken broth or water
• 1 cup (250 ml) fresh bread crumbs
• 1 medium onion, grated
• 2 cloves garlic, finely grated
• 4 tsp. (20 ml) Dijon mustard
• 3/4 tsp. (4 ml) each salt and freshly ground pepper
• 2 lb. (1 kg) lean ground beef
• 8 hamburger buns, whole wheat recommended

Preparation

Step 1

In large bowl, whisk eggs and broth; mix in bread crumbs, onion, garlic, mustard, salt and pepper. Add beef; mix gently to combine, avoiding over-handling.

Shape into 8 patties, each 1/2 to 3/4-inch (1.25 to 2 cm) thick. (Make-ahead: Layer with waxed paper in airtight container. Refrigerate for up to 1 day or freeze for up to 2 weeks. Thaw in refrigerator.)

Place patties on greased grill over medium-high heat. Close lid; grill until firm and marked on bottom, about 6 minutes. Turn and grill until no longer pink inside and digital thermometer inserted into centre reads 160°F. (71°C.), about 6 minutes. Meanwhile, toast buns if desired; place patty in buns with toppings of choice.

Makes 8 servings.