Bow River Burgers
This is one of my all-time favourite recipes. It makes about 24 burger patties — six of which we eat at one meal, the rest of which we freeze in bags of five or six.
The frozen patties make excellent fast food replacements. Simply pull a bag of Bow River Burger patties out of the freezer and immerse it in a large pot of hot tap water. Place the lid on the pot. The patties will thaw in about 30 minutes.
While the burgers are thawing, prepare your buns, condiments and sides. Then set the table.
Once the burgers have thawed, toss each one in the microwave on high for 30 seconds. They will taste like they just came off of the barbecue — even when it’s 30° below.
Bow River Burgers
2 onions, finely chopped
• Brown the onions in canola oil and allow them to cool.
⅔ cup fine bread crumbs
4 tsp salt
1 tsp black pepper
1 tsp Tex-Mex seasoning
• Combine the above, mixing thoroughly.
1 cup milk
• Add the milk to the bread crumb mixture and allow to congeal.
4 eggs
2 cloves garlic
¼ cup chopped fresh parsley (2 tbsp dried parsley)
• Combine and beat until thoroughly mixed.
1 kg extra lean ground beef
500g ground chuck
500g ground turkey
2 tbsp ketchup
• Combine the ground meat with the onions, ketchup, bread crumb mixture and egg mixture in a large bowl.
• Mix thoroughly without compressing the meat.
• Portion out at 125g each and gently form each patty without compressing them.
• BBQ at medium-high heat for 9 minutes per side (internal temperature = 160oF)
OR
• Bake the patties on a rack sprayed with cooking spray at 425oF for 30 minutes (internal temperature = 160oF)
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