The Perfect Burger
This month, ET TU for YOU! is all about the barbecue and entertaining outdoors! Here are some of our tasty favourites to enjoy all summer long.
Yield: 12 patties
| Imperial | Metric | |
| large eggs | 3 | 3 |
| water | 1/3 cup | 227 ml |
| small onion, grated | 1 | 1 |
| Dijon mustard | 3 tbsp | 42.6 ml |
| Worcestershire sauce | 1 tbsp | 14.2 ml |
| cloves of garlic, minced | 3 | 3 |
| Salt | 1 1/2 tsp | 3.5 ml |
| Pepper | 1 1/2 tsp | 3.5 ml |
| ground beef or mixture of ground beef and ground pork | 3 lbs | 1.36 kg |
Combine all ingredients except beef in a large bowl. Add beef and mix lightly until just combined. Form into 12 patties.
Perfect Burger Tips
- Before placing patties on the grill, use your knuckle to make a deep indent into the middle of each burger. This will keep the burger nice and flat while cooking.
- Don't overwork the meat. Simply mix and pat; do not squeeze into a hard patty.
- Burger may be prepared ahead of time and refrigerated with waxed paper between each patty.
- Do not press on burgers or cut them as they cook as this will release the juices and make for a drier burger.
