I was blessed with being born in the middle of summer which is a far cry from our cold months. In Quebec, the winter lasts long and hits hard, we all pass the time by eating wonderfully rich foods, enjoying outdoor winter sports and consuming our weight in hot drinks spiked with alcohol.
When summertime shows it’s first rays, we clamber to strip off the many layers of warmth and somewhat prematurely, stroll the streets in shorts and flip flops pretending that there isn’t any cold left in the air. Eager to swim, tan and attend the many exciting festivals Montreal has to offer, a new vibe of happiness and freedom sweeps over the city as the faint hum of non-stop music fills our hearts.
I am whisked away to the country to celebrate my birthday in a week long party with family and friends. We haven’t a care in the world as water sports, eating, drinking and laughter are the only activities scheduled. As we sit down to that one meal of true importance. The meal ending in a homemade cake adorned with candles. There they are. The juiciest, most flavourful, tender and delicious burgers that one could dream of, just as they have been for my whole life.
Everyone’s mom is the best cook right? Well my mom makes the best burgers. No contest.
back to A Fun Night In
back to A Fun Night In
1 extra large egg
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp ketchup
1 small onion, grated
1 tsp Montreal Steak Spice
3 tbsp seasoned breadcrumbs
1/2 tsp salt
1/2 tsp black pepper
1 lb. medium lean ground beef
Heat grill to medium and lightly grease using tongs and a rag.
In a bowl, stir together the egg, Dijon, Worcestershire, ketchup, grated onion, steak spice, breadcrumbs, salt and pepper, until evenly combined.
break up the beef into the bowl and mix together using your hands. Mix just to combine, the more the beef is worked the tougher it will be.
Divide the beef into four equal balls and gently shape into 3/4 inch thick patties.
Let the burgers rest, covered with plastic wrap, in the fridge for 20 minutes.
Place the burgers on the grill, close the lid and cook 3 minutes. Twist the burgers 90 degrees, close lid and cook 3 more minutes. Repeat on other side. This technique will create a diamond pattern on the patties.
Do not press the burgers with a spatula or prick them with a fork, this will cause the burgers to release their juices and will become dry. The burgers should be turned once on each side and flipped only one time. Cook the burgers until no longer pink inside.
Remove from the grill, let the burgers rest, ensuring the juices are well redistributed and serve on your favourite bun!
My favourite toppings (to choose from, or eat all of them at once haha!)
Fresh tomato slices
Spanish onion slices (big white ones)
Smoked old cheddar slices (really really good)
Swiss cheese slices
Mayo (flavoured or plain)
Any mustard you want