The perfect burger 2008

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1 four burgers

* PLUS Grilling Time: 12 minutes


  • 1 egg
  • 1 tsp regular or Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 500 g medium ground beef


  • Lightly oil grill and heat barbecue to medium. In a large bowl, whisk egg with Dijon, Worcestershire, salt and pepper. Crumble in beef. Using a fork or your hands, gently mix together. Shape into 4 burgers, each about 3/4 in. (2 cm) thick. Using your thumb, make a shallow depression in centre of each. Place burgers on grill. Barbecue, with lid closed, until burgers are cooked through, 6 to 8 min. per side. Tuck into warm crusty buns.

Nutrition (per serving)

  • Calories
  • 195,
  • Protein
  • 21 g,
  • Carbohydrates
  • 0.4 g,
  • Fat
  • 12 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 369 mg.

Take your turn at the grill and wow everyone with the perfect burger recipe.


We tested the burgers with a variety of ground beef, from extra lean to regular. While they all worked, we got the best results with medium ground beef. The burgers stayed moist and had lots of flavour. The leaner varieties of ground beef produced burgers that were drier and had a denser ‘tighter’ texture. For extra flavour, whisk a dash or two of ketchup, hoisin sauce, sesame oil, hot chili-garlic or barbecue sauce into the mixture.