Total Time
Prep 20 mins
Cook 15 mins

I enjoy this easy recipe from Pol Martin's Easy Cooking For Today cookbook. For me, it's a burger for the adults. It's even delicious without hamburger buns. Pol, a premier Canadian chef, recommends serving this with his Green Onion Potatoes.

Ingredients Nutrition


  1. In small frying pan, heat 1 tablespoon of the oil.
  2. Add onion, cover, and cook over low heat for 4 minutes.
  3. Combine beef and egg, mixing well.
  4. To beef mixture, add cooked onion, parsley, Worcestershire and Tabasco sauces and mix well.
  5. Shape mixture into 4 large patties, scoring each with a knife.
  6. Heat remaining tablespoon of oil in large frying pan. When hot, add meat patties and cook 10 to 12 minutes over medium heat. Turn 4 times during cooking, and once seared, season well.
  7. When burgers are done, transfer to ovenproof dish. Cover each burger with a slice of cheese and broil 2 to 3 minutes.


Most Helpful

I'm a sucker for strong cheeses and this recipe sure delivers. I used blue cheese (roquefort costs about $100 a kilo in Australia). The fellas described their burgers as decadent, but I think they are simply delicious. I made half a batch and got six medium-sized burgers. I added 50 grams of diced blue cheese into the beef, as well as cheese on the top. I also sauted some diced mushrooms and sliced onions to serve over the top. Wish the photo was better, but that's what happens when daylight is gone.

Leggy Peggy February 19, 2012

DH inhaled these! I made a smaller portion of this recipe just for him- I had a veggie burger :) and I had to use a different cheese bc he doesnt like Roquefort. I sub'd swiss instead. He really liked the Tabasco added to this- which I left at 3 drops since he is a chili head! This was one of his fave's this tour. We grilled them outside and they turned out marvelous! Thanks for a great recipe! *Made for ZWT Zingo*

Mama's Kitchen (Hope) July 10, 2008

I see I am a bit in the minority. These cooked up great and the burger themselves were really wonderful. The cheese was the problem for me. It is so strong and so overpowering... I think maybe if we had used just a little (like one slice) in the batch it would have been okay and mixing it in with the meat. I did try it, but next time I'll look for a similar but less strong cheese. Different tastes and that :) Made for ZWT

CandyTX July 09, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a