First off…the word “lean” is a tough sell when you are trying to make a truly juicy BBQ burger. When it comes to burgers fat equals flavour. Grinding your own meat is a great way to find your perfect balance. Most chefs consider a 20% fat content as the best mix, but if you can make it however you want. Adding pork or even bacon into your ground meat can elevate your patty to restaurant quality with little effort. The other upside to grinding your own meat is that you can create your perfect fresh patty mix be it brisket, chuck or sirloin. Why stop there? Try using wild game. Lamb, moose, venison, turkey, duck, whatever! A burger by definition is a patty, so get creative even if you chose lentils for a vegetarian route.

Never over work your patties when forming them. The meat will bind and lose that tenderness. Keep in mind you are making Hamburgers NOT Meatloaf. Keep it simple and eliminate the add ons like breadcrumbs or even chunks of onions. Everything you add will require mixing and thus more “work time”. Pressing on them while grilling just removes that moisture required to keep your burger tender and tasty not to mention create BBQ flair ups. Let them do their thing on a hot grill with a quarter turn to add the classic cross thatch grill marks pattern worthy of a true grill master.

Seasoning is VERY important when it comes to becoming a BBQ Burger Grill Master. Consider your patty like a little steak. The use of fresh peppercorns will make a big difference. One thing to avoid is salt until no more than 10 minutes prior to hitting that hot grill. It breaks down the proteins in the meat. Also remember to keep everything nice and cold to ensure the fat stays inside the patty and not on your hands. In my opinion, season the meat prior to grinding it this way you get even flavouring and no need to over work the patty.

A great tool to us is the meat thermometer. No guess work involved, just the perfectly cooked burger each and every time. 5-6 minutes per side is a good rule of thumb, but that depends on thickness so in reality here’s a rough temperature guide to follow:
• 125°F and below for rare (red/raw in the center)
• 135°F for medium-rare (pink and warm)
• 145°F for medium (totally pink, starting to dry out)
• 150°F for medium-well (grayish pink, significantly drier)
• 160°F and above for well done (completely gray, very little moisture)
(remember it is recommended by the food guide to cook to guidelines)

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Bun selection and topping are up to you. Donuts to pita shells all work in creating that signature burger your guests will be asking for. Same can be said with toppings. Your BBQ should have selection and choices. You do not have to go too over the top, but a simple hot sauce or home-made ketchup is enough to make a stand out burger.

Blue Berry Ketchup
– 2 lb. fresh blueberries
– 1½ cup granulated sugar
– 1 cup apple cider vinegar
– ¼ cup minced shallot
– 2 tsp. chipotle in adobo (or use chipotle powder in a pinch)
– 2 tsp. freshly grated ginger
– 1 tsp. sea salt
– 1 lime (zested and juiced)
Place all the ingredients in a 6-qt. saucepan and stir to incorporate evenly. Place over high heat and bring to a boil before reducing the heat to medium-high and simmering for 35–40 minutes, until thick. Remember to stir and ensure it does not start to burn the bottom of the pan.
Remove the saucepan from the heat and transfer the contents either into a blender to purée or use an immersion hand blander. Taste and adjust seasonings, if necessary.
Pour ketchup into a storage container, allowing it to cool before you refrigerate it (should keep for 3-4 weeks in the fridge). As well you can use clean, warm mason jars. With any preserve, you will need to wipe the rims, apply lids and rings, and process in a boiling water bath for about 15 minutes. The unopened jars should keep up to a year.

Spicy Eggplant Relish
-3 Tbsp olive oil
-1 red onion, chopped
-1 red pepper, chopped
-1 large eggplant, chopped
-2 red chili peppers (seeded) or more if you want a bigger kick
– 1 tsp cumin
-1 clove of garlic
-2 cups white vinegar
-1 ¼ cup brown sugar
– kosher salt and fresh ground black pepper to taste
– juice of 1 lime

Heat up olive oil in a large pan on med/low. Add onion and soften, stirring from time to time, for a few minutes. Add in red pepper and eggplant, cumin, cayenne, salt and pepper. Keep cooking for several minutes, stirring once in a while, until the veggies are soft and cooked through.

Remove from heat and add lime juice. Toss and adjust seasonings to taste.

Pile into a bowl, add a drizzle of olive oil if you like and serve warm, cold, or room temperature.

Beer Cheese Sauce
– ½ pound old cheddar or Colby cheese (cubed)
– 1tsp unsalted butter
– 2 tsp cornstarch
– 1 garlic clove minced
– 1 tsp onion powder
– 1 tsp smoked paprika
– 1 bottle of beer (keep it like Kim Mitchell…lager or ale)
– 2 tsp Dijon mustard

1. Mix butter and cornstarch in a small bowl to form a paste.
2. Add beer to sauce pan. Bring to a boil and reduce by 1/3
3. Add the cheese in batches and stir until melted.
4. Add mustard and cornstarch/butter paste and stir until completely dissolved.
5. Simmer until thickened.

Keep warm over low heat. In reality you can add just about any cheese to this. Completely to your tastes and creates less of a mess on your BBQ as guests spread it like mayo.