Prep 0 mins
Cook 15 mins
This recipe came from my local newspaper. I haven't tried it yet but sounds great. Burgers to be cooked in a skillet or under the broiler or even the barbecue for diehard barbecuers. You can double the recipe and freeze the patties in a freezer bag for up to one month.
- 1 large egg
- 2 tablespoons cold water or 2 tablespoons beef broth
- 1⁄4 cup dry breadcrumbs
- 1⁄2 onion, grated
- 1 garlic clove, grated
- 2 teaspoons Dijon mustard or 2 teaspoons prepared mustard
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1 lb lean ground beef
- canola oil
- Break egg into a large bowl; whisk with water until smooth. Add breadcrumbs, onion, garlic, mustard, salt and pepper. Mix well to blend flavours.
- Crumble beef over egg mixture, with a wooden spoon, mix beef and egg mixture just until combined.
- Shape into four to six patties, each about 3/4 inch thick.
- Set a skillet that will hold burgers comfortably in one layer over medium-high heat. Brush bottom of skillet with oil. Heat until oil is just shimmering. Arrange burgers in skillet. Fry until brown and crisp on bottom, about six minutes per side.
- Remove burgers to a plate topped with towelling and pat off any visible fat.
A great tasting burger. My husband grilled the burgers & they turned out perfect. Will definitely make again.<br/>Made for Spring PAC 2013
This came out nicely; very savory. The first one on the flame came out a bit crumbly. (Don't try to flip it before the 5-6 minutes of cook time per side). While the mustard gave a nice bit of a tangy-ness to it, I think I will decrease the amount to 1 tsp to suit my taste buds.