MAKES 6 Servings - PREP TIME 10 min - COOK TIME 15 min - TOTAL TIME 25 min
Ingredients
1 lb (500 g) Van Osch Lean Ground Beef Sirloin
1 egg, lightly beaten
1 clove garlic, minced
½ cup (125 mL) shredded aged Cheddar cheese
¼ cup (50 mL) diced bacon (uncooked)
¼ cup (50 mL) EACH bread crumbs and minced onion
2 tbsp (30 mL) Worcestershire sauce
1 tsp (2 mL) minced fresh rosemary
Market-fresh Salsa (recipe follows)
DIRECTIONS
1. Combine beef, egg, garlic, cheese, bacon, bread crumbs, onion, Worcestershire sauce and rosemary in bowl.
2. Divide meat into 6 portions. Form into 3/4 inch (2 cm) thick patties. Make thumb-print depression in centre of each patty (to prevent rounding while they grill). Make Ahead: Refrigerate, covered, for 1 hour or up to 1 day.
3. Grill over medium-high heat for 10 to 14 minutes, turning twice, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Top with Melted Mushrooms and Onions (if desired).
Market Fresh Salsa
In a small bowl, mix 2 cups halved grape tomatoes, half a sweet pepper, diced, half a shallot, slivered, 1 clove garlic, minced and 1 Tbsp minced chives or parsley. Add 2 Tbsp EACH lemon or lime juice and olive oil and 1 Tbsp liquid honey. Season with salt and pepper; stir gently to combine.
Fresh Fennel Slaw
In a small bowl, mix slivers of 1 apple and half a fennel bulb, half a small onion and 1 carrot. Stir in 2 Tbsp EACH lemon juice, rice vinegar, liquid honey, chopped chives, cilantro or mint and black or toasted sesame seeds (optional).
For the original recipe, click here.