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July 2007 - Nr.


The Editor
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Hot City's Summer Days
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Dan's Satire
Paul Bernhard Berghorn
Hier O.K. Berlin!
Austrian Honours
Oberlander, Spielball der Politik
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INK the Production
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Dick reports...
Sybille reports
Ham Se det jehört?
Blasorchester von Fulda
World Rhythms
The Pillow Man
Art History July
Kurt Weill Centenary
Spiegel Show So Hot!
Ukrainian Festival
Cosmedic Pesticides Use
To Lean or Not Too Lean
Outdoor Prepared
Ontario Lacrosse Festival
Austria's FIFA Team
After the World Cup


A Canadian Cooking Conundrum Solved

June 2007 - With summer comes outdoor grilling. And with burgers as the most popular grill item, consumers are now faced with a cooking conundrum - how to make the best lean burgers. With lean ground beef as the most common 'on hand' ground and burgers traditionally made with medium ground beef, the conundrum is how to make the best burgers using lean ground beef?

The solution: "The Lean Ground Beef - Get Grilling" guide and its lean beef burger recipe developed in BIC test kitchens. The Best Ever Lean Burger recipe means finally a great tasting lean burger made with nutrient rich lean ground Canadian beef. In consumer reviews, the Best Ever Lean Burger caused quite a stir with testers who said they "loved them", and the burgers were "deliciously moist and tasty" and "just so juicy".

Delicious lean burgers start with the Heart and Stroke Foundation of Canada's Health Check(tm) program qualified lean or extra lean ground beef.

Another advantage to using guilt free lean ground beef for burgers is that it provides consumers with 14 essential nutrients and is a good source of iron, and an excellent source of protein, zinc and vitamin B12.

By following these simple flavour enhancing and cooking tips, consumers can enjoy the best of Canadian lean beef burgers any night of the week:

  • Oil the grill prior to heating
  • Enhance flavour, nutrition and moisture by adding in finely chopped or grated veggies (patties become too fragile with larger pieces)
  • Let burgers cook on medium heat, lid down, for a full 6-7 minutes before flipping (Watch grill temperature - if the heat is too high the burgers can
  • scorch)
  • Use a meat thermometer to ensure patties are fully cooked to internal temperature of at least 160°F (71°C). Insert meat thermometer sideways into the centre of each patty for best results

Free copies of "Lean Ground Beef - Get Grilling!" may be ordered by calling the Beef Information Centre's toll-free number at 1-888-248-BEEF (2333) or on-line at While you're on-line, be sure to join the "Make It Beef Club" and register for your first issue of "Make It Beef Magazine"

where you can learn to 'Be the Grill Master', relax and 'Revel in the Recklessness of Roasting' and brush up on some beef basics with 'Steak 101'.


Chopped mushrooms and milk add extra juiciness and Worcestershire sauce is a super-simple seasoning. Use a moderate heat for grilling to avoid scorching.

Prep: 10 minutes Cooking: 12 minutes

1 lb (500 g) Extra Lean or Lean Ground Beef
1 egg, lightly beaten
1/4 cup (50 mL) EACH finely chopped onion and mushrooms
1/2 cup (125 mL) dry bread crumbs
1/4 cup (50 mL) EACH Worcestershire Sauce and milk
1 clove garlic, minced
Pepper, to taste

1. Lightly combine all ingredients.
2. Gently form into six 3/4-inch (2 cm) thick patties.
3. Cook patties over medium heat on lightly greased grill for 6 to7 minutes per side until a digital instant read thermometer inserted sideways into centre of each patty reads at least 160°F (71°C)

Makes 6 burgers. Per burger (made with Extra Lean beef): 183 Calories, 20 g protein, 7g fat, 9 g carbohydrate, 250 mg sodium. Good source of iron (19% DV) and excellent source of zinc (48% DV).

Cook's Notes: These burgers are great as is, but if sodium restriction is not an issue in your diet, just add a sprinkling of salt into the raw meat for an added flavour punch.


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