I promised I’d give you this recipe, so here it is.

Our family eats a ton of seafood, chicken, tofu and vegetarian protein sources..

so now and then I have to make a point of choosing a protein that is a rich source of iron.

{ A bit of a “wardrobe malfunction” in these photos, there would seem to be more toppings than burger. }

But I’ll be honest, I sometimes think the burger and bun is just a vehicle designed to convey all of those extra bits.. I love relish, ketchup, barbecue sauce, pickled cabbage, pickles and mustard.. all of the above, all of the time and all at once!

My son loved this recipe, so I took the time to measure the ingredients and write it down so he could make them himself.

It’s an easy recipe, the first time I made it I didn’t even bother measuring, so if you’re confident in what you like, just chuck everything in without measuring.. I’m sure it will taste the same!

I love these little colourful knives, they are French Laguiole Knives from Anthropologie.

The pottery is also a favourite, picked up at a Farmer’s Market in BC.. I love collecting these dishes from local potters!

Best Beef Burgers

 

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Author: Barbara Bamber

Serves: approx 9

Ingredients

• 2 lbs extra lean ground beef
• 2 tbsp worcestershire sauce
• 1 egg, whisked
• 1/2 cup bread crumbs
• 1 tbsp dried mustard powder
• 1 - 2 tsp garlic powder, use 1-2 real garlic cloves if you want to get fancy
• 1 tsp seasoning salt
• 3/4 large onion, diced
• Hamburger Buns
• Toppings

Instructions

1. Preheat the barbecue at a temperature just above medium (approx 450F)
2. In a large bowl, mix together all of the ingredients from the hamburger through to the onion. Mix thoroughly, I find it easier to mix by hand.
3. Form the patties into 4" x 3/4" rounds.
4. Spray the grill lightly with cooking spray and place the patties over the heat. Cook one side for approximately 7-8 minutes or until it is browned and has grill marks. Flip over and cook for another 7-8 minutes or until cooked through.
5. Serve immediately on hamburger buns with toppings.

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