THE ULTIMATE BURGER

FOOD

CANADA DAY DESSERTS, P. 91

On the Menu

BEST BURGER p. 82

BREAKFAST SAMMIES p. 85

SIZZLING SALMON p. 110

SECRET SAUCE p. 114 MAKE-AHEAD WEEKEND MENU, P. 101

the ultimate Burger

Up your grill game this summer with our juiciest, most crave-worthy burger ever.

Top with our Secret Sauce, p. 114.

HOW-TO VIDEO Watch how to make this recipe at canadianliving.com/ ultimateburger.

“Our special method of mixing broth and bread crumbs is what sets this burger apart. This keeps these wide patties moist and prevents them from shrinking on the grill—meaning you get a bit of juicy beef with every bite of bun.” — ANNABELLE WAUGH, FOOD DIRECTOR

The Ultimate Burger

Hands-on time: 20 minutes Total time: 25 minutes Makes: 6 burgers

1 cup fresh bread crumbs ⅔ cup sodium-reduced beef broth 450 g medium ground beef 450 g ground sirloin ½ tsp salt ¼ tsp pepper 6 buns (hamburger, pretzel or pain au lait), split and toasted

In bowl, mix bread crumbs with broth; let stand for 5 minutes. In large baking dish, add beef and sirloin; sprinkle with bread crumb mixture, salt and pepper. Mix gently just until combined and no streaks of bread crumb mixture are visible (do not overmix). Shape into six 5- x ½-inch (12 x 1 cm) patties. (Make-ahead: Layer between parchment paper in airtight container; refrigerate for up to 24 hours.) Place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways into patties reads 160°F (71°C), about 8 minutes. (Alternatively, cook patties in grill pan or skillet with up to 2 tsp olive oil over medium-high heat, turning once.) Serve in buns.

PER BURGER: about 416 cal, 34 g pro, 18 g total fat (7 g sat. fat), 28 g carb (1 g dietary fibre, 4 g sugar), 80 mg chol, 611 mg sodium, 388 mg potassium. % RDI: 8% calcium, 34% iron, 27% folate.

CHANGE IT UP

The Ultimate Pub-Style Burger

Shape beef mixture into six 3½- x 1-inch (9 x 2.5 cm) patties. Place on greased grill over medium-high heat; close lid and grill for 7 minutes. Turn patties and reduce heat to medium; close lid and grill until instant-read thermometer inserted sideways into patties reads 160°F (71°C), about 7 minutes. (Use smaller buns for these thicker patties.)

Stirring the beef mixture together in a baking dish rather than a bowl allows you to evenly season the meat without handling it too much. For the most tender burgers, it’s best not to overmix.

The smallest things have the greatest potential

Sure, one tiny, humble quinoa seed may not seem like much. But when it’s used to

make our newest Kashi* foods, it starts a path of eating well, which inspires another

good decision. And then another. And that can take you anywhere.

Learn more at Kashi.ca