-
1
Using your hands, combine beef, ice water, salt and pepper.
-
2
Form into 4 patties, 1 to 1 1/2 inches (5 to 4 cm) thick (do not pack too tightly).
-
3
Broil or grill over a high fire, turning once, for 5 to 6 minutes per side, or until cooked through but still juicy in the center.
-
4
For the last minute of cooking, place buns on the grill to lightly toast the interior surfaces.
-
5
Serve burgers on buns.
-
6
Deli-Style Burgers: Follow preceding recipe, but use kaiser rolls instead of hamburger buns.
-
7
Combine 3 tbsp (45 mL) mayonnaise, 2 tsp (10 mL) ketchup and 1 tsp (5 mL) pickle relish; spread over the interior of the rolls.
-
8
Place a lettuce leaf on one side of each roll and a tomato slice on the other.
-
9
Place burgers on lettuce leaves and top with 1/2 cup (125 mL) coleslaw.
-
10
Steakhouse Burgers: Follow recipe for Great Burgers, but decrease the water to 2 tbsp (25 mL), and add 2 tbsp (25 mL) steak sauce with the water.
-
11
Peppercorn Burgers: Follow recipe for Great Burgers, but rub the surface of the patties with a mixture of 1 tsp (5 mL) each black, dried green, and Szechuan peppercorns before cooking.
-
12
Whole-Seed Mustard Burgers: Follow recipe for Great Burgers, but add 1 clove garlic, minced, and 1 tbsp (15 mL) Dijon mustard to the ground beef.
-
13
Rub the surface of the patties with 1/3 cup (75 mL) whole mustard seeds before cooking.
-
14
Steak and Onion Burger: Follow recipe for Great Burgers, but saute 1/4 cup (50 mL) finely chopped onion in 1 tsp (5 mL) vegetable oil until browned; let cool.
-
15
Add onion, 2 tbsp (25 mL) steak sauce and 1 tsp (5 mL) brown mustard to the ground beef, and decrease the ice water to 2 tbsp (25 mL).
-
16
Cajun Burgers: Follow recipe for Great Burgers, but add 1 tbsp (15 mL) Cajun seasoning and 1 tsp (5 mL) tomato paste to the ground beef.
-
17
Apple and Sage Burgers: Follow recipe for Great Burgers, but saute 1/2 cup (125 mL) finely diced peeled apple, 1/4 cup (50 mL) finely chopped onion, 1 clove garlic, minced, 1/2 tsp (2 mL) dried sage and 1/4 tsp (1 mL) dried thyme in 2 tsp (10 mL) vegetable oil until onion is softened; let cool.
-
18
Add mixture to the ground beef.
-
19
Mexican Burgers: Follow recipe for Great Burgers, but omit the ice water, and add 1/2 cup (125 mL) spicy salsa, 1 tbsp (15 mL) chopped fresh cilantro, 1 tbsp (15 mL) chili powder, and 1 tsp (5 mL) ground cumin to the ground beef.
-
20
Top burgers with additional salsa and shredded lettuce.
-
21
Smoked Bacon Burgers: Follow recipe for Great Burgers, but wrap each patty with 1 slice of bacon, securing ends with toothpicks, before grilling.
-
22
Grill 4 inches (10 cm) from a charcoal fire strewn with 1/2 cup (125 mL) hardwood chips that have been soaked in water for 30 minutes.
-
23
Super Smokey Burgers: Follow previous recipe, but add 1/4 cup (50 mL) shredded smoked cheese (such as smoked mozzarella, Gouda or Cheddar) to the ground beef.
-
24
Three-Cheese Burgers: Follow recipe for Great Burgers, but omit the ice water, and add 1/3 cup (75 mL) ricotta cheese and 1/4 cup (50 mL) freshly grated Parmesan cheese to the ground beef.
-
25
Two minutes before burgers are done cooking, top each with 1 thin slice of provolone cheese; cover and cook until cheese melts.
-
26
Ham and Swiss Cheeseburgers: Follow recipe for Great Burgers, but saute 8 oz (250 g) ham, finely diced, 2 tbsp (25 mL) finely chopped onion and a pinch of ground nutmeg in 1 tbsp (15 mL) vegetable oil until onion is lightly browned; let cool.
-
27
Add mixture to the ground beef.
-
28
Two minutes before burgers are done cooking, top each with 1 thin slice of Swiss cheese; cover and cook until cheese melts.
-
29
Blue Cheese Burgers: Follow recipe for Great Burgers, but omit the ice water, and add 3 tbsp (45 mL) blue cheese dressing and 2 oz (60 g) crumbled blue cheese to the ground beef.
