Prep 5 mins
Cook 16 mins
From Chatelaine magazine. Curious about these! Tourtiere is a Quebec specialty! You can replace the 1 pound ground beef by half ground beef and half pork.
- 1 egg
- 1⁄4 cup sour cream
- 2 teaspoons Dijon mustard
- 1⁄4 cup store-bought dry breadcrumbs
- 1 teaspoon dried thyme leaves
- 1 teaspoon allspice
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon cinnamon
- 1 green onion, thinly sliced
- 1 lb ground beef
- Oil grill and heat barbecue to medium. In a bowl, whisk egg with sour cream and Dijon. Stir in bread crumbs, seasonings and onion. Crumble in meat. Using a fork or your hands, gently mix.
- Divide into 4 portions and shape into burgers, each about ½ inches (1 cm) thick. If making ahead, place on a plate. Cover with plastic wrap and refrigerate up to a day.
- Place burgers on barbecue. Grill with lid closed until meat is firm to the touch and completely cooked through, 6 to 8 min per side.
- Top with cheese and sweet chili sauce, then tuck into crusty buns.
After reading the other reviews, I decided to use 1/2 tsp allspice, 1/4 tsp cinnamon. And I omitted the celery salt. The texture was perfect for us. But for us the spices was too overpowering in it. So maybe less of allspice would help. Thanks Redsie :) Made for 123 hit wonders
made these and followed the recipe exactly. i expected this to have more of a meatloaf consistency, but while the outsides were crispy and well done the insides were soft and mushy. we also thought the allspice was a bit overpowering for our tastes and would add half that amount and double the bread crumbs in the future.
DELECTABLE Reds!! We both thoroughly enjoyed these burgers for lunch yesterday - I made half the recipe, as there were only two of us.....we both loved the subtle flavours of thyme and Dijon mustard, so simple and yet so different to the usual beef burgers. I served these with salad, tomatoes and fresh onion rings with Bearnaise sauce on the side & garnished to burgers with fresh thyme. I used Gruyere cheese for the final flourish! Champlain, the father of Quebec, would be proud of these delicious Burgers! Merci beaucoup encore! FT:-)