Warm weather is officially here! Every year I hesitate to say it, because in Ottawa, it can snow in April (snow day anyone?), and even later. But, it’s been above 20C for quite a few days and I am loving it. All my plans for soups, stews and casseroles have flown out the window and I’m just barbecuing as much as possible.
I love this recipe for burgers. It is really simple – it uses just three ingredients and takes very little time to put together. You can make them ahead and freeze them (I suggest in a single layer on a cookie sheet lined with waxed paper, and then transferred to a freezer bag, to keep them from sticking together). And they are always moist. Well, unless you forget about them on the barbecue and seriously over-cook them. But I trust you will not do that!
The secret to getting the burgers to stay together (without egg) is to REALLY mix them. After I’ve mixed everything together, I take my singe burger amounts out and knead them in my hands for a bit. Trust me, it keeps them from falling apart in the barbecue.
makes around 6
What you need:
1 lb ground beef
1/2 cup oats
1/3 cup salsa
buns and burger toppings / condiments
What to do:
In a large bowl, combine the ground beef, oats and salsa. Divide up mixture evenly into six balls (or use a measuring cup – I usually make mine 1/3 cup or 1/2 cup each). Knead each ball a bit more and then shape into a round patty.
Preheat your grill and brush the rack with a little oil. Cook the burgers for about 6minutes a side. Baste with barbecue sauce and top with cheese near the end if you want extra flavour.