Prairie Beef Burger

Loaded with Prairie ingredients and mushrooms, this lean beef burger recipe is still moist and delicious. The Speedy Cabbage Slaw is a nice crunchy alternative to pickles and relish. Make it ahead and use as a side salad if you like.

MAKES 4 Servings - PREP TIME 20 min - COOK TIME 15 min - TOTAL TIME 35 min

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Ingredients

• 1 lb (500 g) Van Osch Medium Ground Beef or Lean Ground Beef Sirloin*

• ½ cup (125 mL) quick cooking rolled oats

• ¼ cup (50 mL) EACH: light sour cream and finely minced brown or white button mushrooms

• 1 medium onion, finely diced

• 3 garlic cloves, minced

• 1 tbsp (15 mL) EACH: Dijon mustard and chopped fresh parsley (or 1 tsp/5 mL dried)

• 1 tsp (5 mL) EACH: dried oregano and thyme

• ¼ tsp (1 mL) salt and fresh cracked pepper
  

DIRECTIONS

1. In large bowl, combine beef, rolled oats, sour cream, mushrooms, onion, garlic, parsley, mustard, oregano, thyme, salt and pepper. Mix lightly but thoroughly to blend.

2. Shape into four to six, 1/2 to 3/4 inch thick (1 to 2 cm) patties. Lightly oil grill. Barbecue, broil or pan-fry using medium-high heat for 10 to 14 minutes, turning twice, until digital instant-read thermometer inserted sideways into centre of patties reads at least 160°F (71°C).

3. Serve on toasted whole wheat buns, topped with Speedy Cabbage Slaw as a relish.

For the original recipe, click here.