Surf & Turf Burger
SURF AND TURF
The summer is back and it is time to fire up the barbeque again. Why not jazz up your basic burger with some exciting variations. With the addition of a few fun toppings you can turn any beefy treat from tired to terrific. Why not try out this budget-wise version of a steak-house classic.
1lb (500 g) Lean Ground Beef Sirloin or Chuck*
¼ cup (mL) dry bread crumbs
2 tbsp (30 mL) steak sauce
1 small onion, finely chopped
1 egg, lightly beaten
3 tbsp (45 mL) minced fresh dill
*Other options: Lean Ground Round Beef, Lean Ground Beef
Tasty Topping: To make Baby Shrimp Salsa, stir together 1 cup (250 mL) frozen cooked baby shrimp, thawed, 3 radishes, thinly sliced, and 2 tbsp (30 mL) EACH mayonnaise and seafood cocktail sauce. Garnish with minced fresh dill.
1. Lightly combine beef, bread crumbs, steak sauce, onion and egg.
2. Lightly fold in minced dill until blended.
3. Gently form into four ¾ inch (2cm) thick patties.
4. 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 patty reads 160 °F (71°C).
Preparation time: 20 minutes
Cooking time: 10 -15 minutes
Yield: 4 servings
Nutritional analysis per patty (without toppings):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)