The Ultimate Burger


  • Makes4 plain burger patties
The Ultimate Burger

If you're up for an occasional indulgence, medium ground beef makes a juicier burger, and costs less too. It has only about 6% more fat than lean, and some of that drips off during grilling.


  • 1 egg

  • 1 tsp Dijon mustard

  • 1 tsp salt

  • 1/4 tsp ground black pepper

  • 1 lb medium ground beef

  • 2 tbsp dry bread crumbs


  • In a large bowl, whisk egg with Dijon, salt and pepper. Crumble in meat. Sprinkle with bread crumbs. Using your hands or a fork, gently mix. Don't over-mix or meat will become tough. Form into 4 patties, each about 1 in (2.5 cm) thick. Using your thumb, make a shallow indent in centre of each patty so burgers maintain their shape after puffing up during cooking.

  • On the grill: Oil outdoor grill and preheat to medium. Place patties on grill. Cover and grill until cooked through and an instant read thermometer inserted into centre of burger reads 160°F (71°C), 5-8 minutes per side.

  • Stovetop: Lightly coat a large frying pan with oil and set over medium heat. Place patties in pan, and sizzle until cooked through and an instant-read thermometer inserted into centre of burger reads 160°F (71°C), 4-5 minutes per side.

  • Serve on a bun or over focaccia. Add toppings (try these ideas, or your own!): ? Cheddar, Apple and Onion Add thickly sliced red onion to oiled grill and top burgers with slices of cheddar for the last few minutes of barbecuing. Serve cheddar-topped burgers with slices of apple and grilled onion rings overtop. ? Tomato, Mozzarella and Basil Add thickly sliced beefsteak tomatoes to oiled grill for the last few minutes of burger cooking. Barbecue, turning occasionally until grill marks form, 2-3 minutes. Add slices of mozzarella to burger tops for the last few minutes of barbecuing. Serve mozzarella-topped burgers with grilled tomato and fresh basil leaves.

Nutrition (per serving)

Calories 241, Protein 26g, Carbohydrates 23g, Fat 15g, Sodium 2mg.

This article was originally published on Jun 01, 2011

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