Classic Beef Burger

Classic Beef Burger

I’m actually out of the office today, but I couldn’t leave my readers hanging on such an important theme week! Okay, maybe it’s only important in my head, but my head is a cool place to hang out, y’all should come over some time! Anywho…. Today’s burger! I thought I’d end the week off with a classic “All Canadian” burger (yes, I said Canadian). This is your straight up, nothing fancy, plain, honest, but delicious burger. You can rely on it to hit the spot, and please all that try it. The only sort of spin that I do is that I add onion to the patty itself, but I hate biting into chunks of hard onion in my burger meat, so I nuke the onion (with some garlic, ‘cause, why not?) first for a minute or so, so that it gets a head start on cooking before hitting the grill. This way, the onion is nice and soft in the burger, and is not sharp in taste or texture. For those that aren’t fans of onions, feel free to skip this step. I would suggest going for the bonus round though, and grilling up some verscht (salami). It is SOOOO good and makes a nice pre-burger nibble or hipster topping to your burger! Either way, it’s a win!

Ingredients:
2-3 cloves garlic, minced
1 small onion, finely diced
3 pounds ground beef (mix of lean and medium)
3 eggs
1 – 1 ¼ cups matzo meal
2-3 tablespoons onion soup mix
3 tablespoons ketchup
½ teaspoon salt
½ teaspoon pepper
6 buns
Optional: 1 log beef salami
tomatoes, pickles, onions, condiments, etc.

Directions:
In a small microwave safe bowl, heat the diced onion and minced garlic for 1-2 minutes, so that they are almost cooked through. Once done, set the garlic and onions aside to cool down so that they can be easily handled. Preheat your grill to medium-high and oil your grill so that your burgers don’t stick!

In a large bowl mix together the beef, eggs, onion soup mix, ketchup, salt and pepper. Add the cooled semi-cooked garlic and onions. Mix together to combine. Slowly add the matzo meal, just enough to bring the mixture together without making it overly “crumby”, you want your burgers to be mainly meat, not filler! Divide the meat mixture into 6 balls, and form into patties slightly larger than your bun.  Make a slight indentation in the centre of the burger to prevent it from doming up in the centre. The indentation will rise as your burger cooks.

Grill your burgers until they are golden brown and slightly charred, about 3-5 minutes on the first side, and then turning once, cook for 3 minutes on the other side for medium. Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger!

Bonus Ingredient: If you like, after removing the plastic wrapper, slice up a log of beef salami into ¼ inch slices, and make a slit half way into the slice (so your slice looks like Pac-Man). Grill these alongside your burgers; they are delicious on their own, but will make a yummy “topping” to your burger as well!

Serve your burgers on some fresh buns, along with your favourite toppings and condiments, and enjoy!