Saturday, June 23, 2012

Pineapple Bacon Burgers


  • 2 pounds lean ground beef
  • 1/2 cup prepared barbecue sauce
  • 1 (8 ounce) can sliced pineapple
  • 8 slices bacon


  1. Prepare grill for indirect cooking.
  2. In a large bowl, mix together hamburger meat and barbecue sauce. Season with salt and pepper.
  3. Shape mixture into 4 large patties. Place a slice of pineapple on top of each. Crisscross 2 bacon strips around each burger, and secure with toothpicks.
  4. Brush oil on grate. Place burgers on grill over medium low heat. Cook, covered, until the burger is cooked through. Turn often to avoid burning the bacon.

Triple-Cheese Beef and Onion Pizza

This pizza is a great way to use up any leftover roast beef from the weekend, but it also works well with 1/4-inch (5 mm) thick slices of roast beef from any grocery store deli. Splurge on the best-quality deli roast beef for ultra-tender pieces.



In large skillet, heat oil over medium heat; cook onions, salt and pepper, stirring occasionally, until golden, about 15 minutes. Set aside.

On lightly floured surface, stretch and roll pizza dough to 14- x 10-inch (35 x 25 cm) rectangle; transfer to greased baking sheet.

Spread cream cheese over dough, leaving 1/2-inch (1 cm) border uncovered. Arrange beef strips on cheese; sprinkle with onions, Havarti and Cheddar cheeses and chives.

Bake in bottom third of 500°F (260°C) oven until crust is puffed and golden and cheese is browned and bubbly, 15 to 18 minutes.

Spicy Burgers


  • 2 pounds ground beef
  • 2 teaspoons minced garlic
  • 2 fresh jalapeno peppers, seeded and minced
  • 1 small fresh poblano chile pepper, seeded and minced
  • 1 fresh habanero pepper, seeded and minced (optional)
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon ground cumin


  1. Preheat grill for high heat.
  2. In a large bowl, mix together the beef, garlic, jalapeno peppers, poblano pepper, habanero pepper, red pepper flakes, cilantro, and cumin. Form into burger patties.
  3. Lightly oil the grill grate. Place burgers on grill, and cook for 5 minutes per side, or until well done.

Stuffed Beef and Cheddar Burgers

These juicy burgers hold a melted cheese surprise for each satisfying mouthful. Serve with lettuce and bacon or your favourite toppings.



In large bowl, beat egg with water; stir in bread crumbs, onion, Dijon mustard, thyme, salt and pepper. Add beef; mix just until combined.

Divide into quarters; shape into balls. With finger, make well in each ball; place one-quarter of the cheese in well. Press meat over to enclose cheese. Press into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)

Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), 12 to 14 minutes. Serve on buns.
Additional information Variations
Pork and Feta-Stuffed Burgers: Replace beef with pork; thyme with oregano; and Cheddar with crumbled feta. Top with sliced tomato and cucumber.

Chicken and Havarti-Stuffed Burgers: Replace beef with chicken or turkey, cooking to internal temperature of 175°F (80°C). Replace thyme with Italian herb seasoning; and Cheddar with tomato-basil Havarti cheese. Top with sliced tomato and fresh basil leaves.
Source : Canadian Living Magazine: June 2007