Moist and full of flavour, homemade burgers beat frozen patties every time. I like that I can control the portion too. Some frozen burgers are too large for an adult, never mind a kid! I want to eat more than just a burger for my meal. Big burgers need big buns, and big buns need more salt-rich condiments…forget it! Give me a smaller, tastier burger any day. And please pass the veggies!
Bacon Infused Cheeseburgers
Prep time
Cook time
Total time
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* Have them help measure out the breadcrumbs and diced bacon. Kids love to beats eggs, and shred cheese That's half your prep, done!
Dietitian's Tip: Yes, these burgers have bacon, and I generally advise that we cut back on salty processed meats. But look, ¼ cup (60 mL) in 6 burgers or 2 tsp (10 mL) each is not much. You don't need a lot of bacon to add a lot of flavour. Instead of offering bacon as a topping, cook a little into the burger to add moisture and flavour. Make the Market Fresh Salsa to top the burger and a platter of more veggie topping options. That's the 80:20 rule in action!
Dietitian's Tip: Yes, these burgers have bacon, and I generally advise that we cut back on salty processed meats. But look, ¼ cup (60 mL) in 6 burgers or 2 tsp (10 mL) each is not much. You don't need a lot of bacon to add a lot of flavour. Instead of offering bacon as a topping, cook a little into the burger to add moisture and flavour. Make the Market Fresh Salsa to top the burger and a platter of more veggie topping options. That's the 80:20 rule in action!
Source: Make Once, Eat Twice, 2016 Calendar: Canada Beef
Serves: 6 burgers
Ingredients
- 1 lb (500 g) lean ground beef
- 1 egg, lightly beaten
- 1 clove garlic, minced
- ½ cup (125 mL) shredded aged Cheddar cheese
- ¼ cup (60 mL) diced bacon (uncooked)
- ¼ cup (60 mL) bread crumbs
- ¼ cup (60 mL) minced onion
- 2 tbsp (30 mL) Worcestershire sauce
- 1 tsp (5 mL) minced fresh rosemary (or ¼ tsp (1 mL) dried rosemary) (optional)
- Market Fresh Salsa (recipe follows)
Instructions
- Combine beef, egg, garlic, cheese, bacon, bread crumbs, onion, Worcestershire sauce and rosemary in bowl.
- Divide meat into 6 portions. Form into ¾ inch (2 cm) thick patties. Make thumb-print depression in centre of each patty. Don't think oh thumbprint whatever! That's the trick to keep a flatter burger shape. Have you ever cooked homemade burgers and they come out more like big meatballs? Make the thumb-print folks!
- Grill over medium heat on preheated, oiled grill for 5 to 7 minutes per side, testing doneness with a digital instant-read thermometer inserted sideways into centre of each patty to ensure patties are cooked to 160°F (71°C). Remember this rhyme - your burger is done at 71°C.
- Top with Market Fresh Salsa.
Notes
Time-saving tip:
Make-ahead homemade burgers.
Hooked on tasty homemade burgers?! Once you have all the ingredients out it doesn't take much more time to bang out a big batch of burgers compared to a smaller batch. Save some moolah by making these when lean ground beef is on sale.
Here's a basic recipe (again from Canada Beef): 4 lb lean ground beef, 1 cup EACH dry bread crumbs and minced onion, 4 eggs, pinch salt and pepper - easy to remember right? That's the basic recipe, now go crazy with your own add-ins! Make 16 x ¾ inch (2 cm) patties. Place patties in a single layer onto several plastic wrap-lined baking trays; cover loosely with plastic wrap and freeze just until meat is firm (1 to 2 hours, you don't want to be trying to get floppy burgers into a freezer bag, make sure they are firm). Wrap patties tightly in heavy foil or place them into freezer bags and freeze for up to 3 months.
Have fun inventing your own signature burger! This is how restaurants add another 6 bucks onto your burger price: they add a tbsp of feta, some lemon zest and chili peppers and call it gourmet. Bah, do it yourself at home! Think of all the flavour combos that you can't get from frozen store bought patties. Let me know how you made out and please share your signature burger ideas here too!
Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
Make-ahead homemade burgers.
Hooked on tasty homemade burgers?! Once you have all the ingredients out it doesn't take much more time to bang out a big batch of burgers compared to a smaller batch. Save some moolah by making these when lean ground beef is on sale.
Here's a basic recipe (again from Canada Beef): 4 lb lean ground beef, 1 cup EACH dry bread crumbs and minced onion, 4 eggs, pinch salt and pepper - easy to remember right? That's the basic recipe, now go crazy with your own add-ins! Make 16 x ¾ inch (2 cm) patties. Place patties in a single layer onto several plastic wrap-lined baking trays; cover loosely with plastic wrap and freeze just until meat is firm (1 to 2 hours, you don't want to be trying to get floppy burgers into a freezer bag, make sure they are firm). Wrap patties tightly in heavy foil or place them into freezer bags and freeze for up to 3 months.
Have fun inventing your own signature burger! This is how restaurants add another 6 bucks onto your burger price: they add a tbsp of feta, some lemon zest and chili peppers and call it gourmet. Bah, do it yourself at home! Think of all the flavour combos that you can't get from frozen store bought patties. Let me know how you made out and please share your signature burger ideas here too!
Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
It’s awesome when your kids get to the stage where they say, I can make the salad or the salad dressing. It builds confidence and pride in their efforts, just as well as any sport team my kids have played on. Depending on the age of your children they can help with the following:
* assemble, wash and measure ingredients;
* cut vegetables;
* use kitchen shears to cut the herbs or;
* mix all the ingredients in the bowl, naming them one by one.
The best way to avoid safety issues, I find, is to avoid rushing and limit multitasking. Keep an eye on your child and stay focused on guiding and praising them.
Market Fresh Salsa
Prep time
Total time
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* They'll love squeezing the honey onto the measuring spoon. Have them help measure ingredients, cut veggies with a kid-friendly knife, and use kitchen shears to snip herbs. br]
Dietitian's Tip: Would you have guessed that a whole yellow or red pepper has 4-5 times more vitamin C than an orange?
Dietitian's Tip: Would you have guessed that a whole yellow or red pepper has 4-5 times more vitamin C than an orange?
Source: Make Once, Eat Twice, 2016 Calendar: Canada Beef
Serves: 6
Ingredients
- 2 cups (500 mL) halved grape tomatoes
- ½ sweet pepper, diced
- ½ shallot, slivered
- 1 garlic clove, minced
- 2 tbsp (30 mL) minced chives or parsley
- 2 tbsp (30 mL) lemon juice
- 2 tbsp (30 mL) olive oil
- 1 tbsp (15 mL) liquid honey
- salt and pepper to taste
Instructions
- In a small bowl, mix halved grape tomatoes, sweet pepper, shallot, garlic clove and minced chives or parsley.
- Add lemon juice, olive oil and liquid honey.
- Season with salt and pepper; stir gently to combine.
Notes
Will keep for 5-7 days in the refrigerator.
Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
Lunch from Leftovers
After dinner make up these quesadillas for lunch while all the ingredients are handy, the kitchen is already a mess and the kids are around to help out…many hands make light work.
Quesadilla Made From Leftover Bacon Infused Cheeseburgers with Fresh Salsa
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* This recipe is so kid friendly! Have them help shred cheese, spread the leftover cheeseburger and spoon the salsa in. All you have to do is cook it!
Source: Yummy Lunch Club
Recipe type: Lunch
Serves: 1
Ingredients
- 1 large whole-wheat tortilla
- hard cheddar cheese, grated
- leftover Bacon Infused Cheeseburger, crumbled
- dollop of Market Fresh Salsa
Instructions
- Top a large whole-wheat tortilla with cheddar on one half and crumble leftover burger on top of cheese.
- Add a dollop of salsa and fold over to enclose.
- Heat in a skillet, turning to cook both sides until cheese melts and tortilla is golden brown.
- Cool before packaging in lunch.
- Microwave warm at lunchtime or eat cold.
Notes
Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.