1
1 egg
1/4 cup sour cream
2 tsp Dijon mustard
1/4 cup dry bread crumbs
1 tsp dried thyme
1 tsp allspice
1/2 tsp celery salt
1/2 tsp ground savoury
1/2 tsp cinnamon
1 green onion, thinly sliced
250 g ground beef
250 g ground pork
Oil grill and heat barbecue to medium. In a bowl, whisk egg with sour cream and Dijon. Stir in bread crumbs, seasonings and onion. Crumble in meat. Using a fork or your hands, gently mix. Divide into 4 portions and shape into burgers, each about 1/2 in. (1 cm) thick. If making ahead, place on a plate. Cover with plastic wrap and refrigerate up to a day.
Place burgers on barbecue. Grill with lid closed until meat is firm to the touch and completely cooked through, 6 to 8 min per side. Top with cheese and sweet chili sauce, then tuck into crusty buns.
Calories 295, Protein 24.2g, Carbohydrates 6.9g, Fat 18.4g, Fibre 0.9g, Sodium 311mg.
A summery spin on classic tourti?re, without the fussy crust. Top these pleasantly spiced burgers with thick slices of Quebec Oka and generous dollops of sweet chili sauce.