Basic Bold Burger

Ingredients:

lb (500 g) Lean Ground Beef Sirloin or Chuck*

1/4 cup (50 mL) dry bread crumbs

2 tbsp (30 mL) HP Sauce, Original or Bold

1 small onion, finely chopped

1 egg, lightly beaten

Directions:

1. Lightly combine beef, bread crumbs, HP sauce, onion and egg.

2. Gently form into four 3/4-inch (2 cm) thick patties.

3. Grill over medium-high heat on lightly oiled grill for 5 to 7 minutes per side or until digital instant read thermometer inserted sideways into centre of each patty reads 160°F (71°C).

Makes 4 patties.

Per pattie: 273 Calories, 25 g protein,16 g fat, 8 g carbohydrate

Good source of iron (21% DV) and excellent source of zinc (59% DV) and vitamin B12 (70% DV), 10% DV sodium.

*Other options: Extra Lean or Lean Ground Round, Sirloin or Lean/Extra Lean Ground Beef

Twist up the Basic Bold Burger recipe with these tips:

A budget-wise version of the steak-house classic

For salad dressing, combine 1/2 cup (125mL) Thousand Islands Dressing with 1/4 cup (50mL) yellow mustard; drizzle over patties and salad.

A fine-dining burger with no need for gooey toppings

ADD-IN: 3 tbsp (45mL) minced fresh dill

TOPPER: Combine 1 cup (250mL) frozen cooked baby shrimp, thawed, 3 radishes, thinly sliced, and 2 tbsp (30mL) EACH mayonnaise and seafood cocktail sauce. Garnish with minced fresh dill. Kid-sized burgers with a veggies bonus

ADD-IN: 1/2 cup (125mL) shredded Cheddar cheese. Form into twelve 3-inch (8 cm) patties.

TOPPER: Top iceberg lettuce wedges with cooked patties, halved grape tomatoes, shredded Cheddar and sliced dill pickles.

ADD-IN: 1/3 cup (75mL) crumbled feta cheese and 1 tsp (5mL) minced fresh rosemary

TOPPER: Crumbled feta cheese, baby spinach leaves and shaved prosciutto All the trappings of a Caesar, without the vodka

ADD-IN: 2 tsp (10mL) Lea & Perrins Worcestershire sauce, 1 celery stalk, minced, 1 tsp (5mL) EACH celery salt and hot pepper sauce

TOPPER: Tomato slice sprinkled with celery salt and pickle garnish