Basic Burger: A Ratio Recipe
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This specific article covers a more general recipe, but our regular focus is looking at Canadian prairie culture and history through a Scandinavian lens. You can read our full collection of regional recipes, heritage articles, seasonal reflections here.
Last year, after we moved, our new neighbours gave us some hamburgers so we didn’t have to cook. They were amazing and I asked her what her trick was. Her trick was, KISS—Keep It Simple Stupid. Ok, she didn’t say that, but that’s how I felt after trying so many burger formulas and finding my favourite is basic.
Our local grocery store sell a huge log—literally, see picture—of lean ground beef and a couple times a year I buy some and make and freeze burgers. We love them!
These get the chef’s KISS
Ingredients
This is the basic formula per one pound beef:
one pound ground beef of choice
1 egg
1 tsp of salt
1/2 tsp ground black pepper
1 clove of minced garlic (1/2 clove if you don’t love garlic)
Instructions
Add all ingredients to a bowl
Mix thoroughly
Shape into patties
Cook as desired
We use an indoor grill in the winter and outdoor grilled in the summer, but I’ve also been known to pan-fry them in my casts iron.
For my 10 lbs of ground beef I opted for:
10 lbs lean beef
1 bulb minced garlic
10 tsp salt
5 tsp black pepper
9 eggs (my eggs were large and I didn’t want it to be too eggy
