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  • Juicy Burgers
  • Juicy Burgers
  • Juicy Burgers
  • Juicy Burgers

Juicy Burgers

Food | June 17, 2016 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
  • 25 Minutes
  • 8
  • Easy

These moist and JUICY BURGERS are a welcome main feature for a casual luncheon or dinner. They’re also easy to prepare and a proven crowd pleaser.

This recipe never disappoints, and a few key considerations ensure success each and every time:

1) Make your burgers using two different types of ground meat, whether beef with pork, beef with lamb, or chicken with turkey – even seafood combos work. Doing so adds layers of rich, meaty flavours.

2) Add grated zucchini into the mixture to keep your burgers moist and juicy. Incorporating sautéed onion also adds moisture, as well as a soft texture.

3) Make sure to include the curry powder for an unexpected and refreshing spiciness.

4) Barbecue your burgers for at least 5 minutes before flipping, then cook to desired doneness, about 10 minutes total for 10-ounce burgers.

5) Adding cheese is always a welcome addition to any burger recipe, but remember to let the burgers rest for about 3 minutes before serving.

Finally, always present your JUICY BURGERS on your bread of choice along with a full range of condiments and sliced tomatoes, pickles, lettuce or any other tasty topper.

Tender, moist and flavourful, these JUICY BURGERS are guaranteed to please.



Ingredients & Amounts

  • 2 pounds medium ground beef
  • 1 pound ground pork
  • 1 zucchini, grated
  • 1 cup onion, chopped
  • 1 egg
  • 1 tablespoon Dijon mustard
  • 1 teaspoon curry powder
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon Tabasco sauce
  • ½ teaspoon each, salt and pepper
  • 1 tablespoon butter


  1. Preheat barbecue or grill on high heat.
  2. Melt butter in saucepan over medium heat and sauté chopped onions until soft and golden. Remove from heat and allow to cool.
  3. In a large bowl, mix together the ground beef, ground pork, grated zucchini, sautéed onion, egg, curry powder, Dijon mustard, Worcestershire sauce, Tabasco sauce, salt, and pepper.
  4. Form burgers into patty shape, about 10 ounces each.
  5. Barbecue burgers for 5 minutes per side on the hot grill, about 10 minutes total for 10-ounce burgers. Add cheese or other toppers during the final minute of cooking.
  6. Remove burgers from grill and allow them to rest for about 3 minutes. Transfer onto buns or bread of choice.
  7. Serve immediately - and don't forget those flavour enhancing condiments!
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage. I listened to The Mamas & The Papas Greatest Hits – The Mamas & The Papas while making this recipe. Visit iMusic to add this wonderful, classic album to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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