Theme: Burgers

There's nothing quite so pleasing as a hamburger grilling on the barbecue. This delicious, feel-good food has long been a North American staple, one that has seen plenty of creativity and variation, to the point where chicken, pork, lamb and fish can form the basis for a non-beef burger. Don't foget tofu and vegetables, as the vegetarian burger is no slouch in the popularity department. Below we've put together a list of fantastic burger recipes for you to try. We hope you enjoy them as much as we do. And we'd love to try your original burger recipes as well, so register and submit your recipe today. Enjoy!

Updated: 2009-06-03 12:58:07

Tricks of the Trade

Did you know...

Ground beef: Good cooking, great taste!

Like us, the bacteria present in the air love juicy foods rich in nutrients. The shelf life of ground beef will therefore prove shorter than larger cuts because each piece of meat your ground beef is in contact with ambient air. To eat ground beef at its maximum freshness, be sure to choose a package wrapped the same day. Also be sure to keep your raw ground beef very cold at all times. The trip from the grocery store can sometimes be a problem, especially when it's 35°C in the car! Make it a habit to grab your meat purchases last, and you can even bring a small cooler to keep your more sensitive foods safe. For optimal freshness, consume unfrozen ground beef no later than the day after its purchase. Always wash your hands before preparing food, especially burgers patties or meatballs. We easily forget that we have touched a lot of things on which we wouldn't dare drop our food! Many people prefer their steak rare, but for ground beef, cooking must eliminate all traces of blood and therefore burgers and other ground beef dishes should be well cooked. Being safe does not mean we should cook our burgers to the consistency of a hockey puck or completely dry them out: as soon as the meat juices are clear (after all, it should remain juice), your burger is good to go!

Author: Recettes.qc.ca

Updated: 2008-06-18 15:39:37

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