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Photo of Classic Burger by WW

Classic Burger

12
Points® value
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
8
Difficulty
Moderate
Chef Corbin offers his take on an all-Canadian burger by keeping the meat lean and adding fresh toppings. He substitutes a creamy black bean hummus for cheese and with all that flavour we promise you won’t miss the bacon!

Ingredients

Uncooked lean ground beef

1½ pound(s), Extra

Shallots

1 small, minced

Garlic

2 clove(s), large, minced

Fresh thyme

½ tsp(s), chopped

Rosemary

½ tsp(s), fresh , chopped

Barbecue sauce

¼ cup(s), - recipe below

Table salt

1 tsp(s), and pepper to taste

Lettuce

½ head(s), medium, iceberg

Tomato

8 slice(s), beefsteak

Hard roll

3 item(s), sliced in halfFor Black Bean Hummus

Cooked black beans

1½ cup(s), drained, rinsed

Garlic

2 clove(s), large, minced

Cilantro

¼ cup(s), fresh , chopped

Ground cumin

½ tsp(s)

Cayenne pepper

1 pinch(es)

Lime

1 medium, juiced

Sea salt

1 pinch(es), For Tangy BBQ Sauce

Minced onion

½ cup(s), fresh

Garlic

3 clove(s), large, minced

Ketchup

½ cup(s)

Canned tomato sauce

½ cup(s)

Unpacked brown sugar

½ cup(s)

Molasses

2 tbsp(s)

Red wine vinegar

¼ cup(s)

Cayenne pepper

¼ tsp(s)

Table salt

½ tsp(s)

Smoked paprika

½ tsp(s)

Chili powder

½ tsp(s)

Black pepper

¼ pinch(es), cracked

Hot pepper sauce

½ tbsp(s), Tabasco

Reduced-sodium chicken broth

½ cup(s), or veg

Instructions

  1. To make the black bean hummus combine all of the ingredients into a small food processor and pulse lightly to incorporate all of the flavuors and to form a thick hummus.
  2. For the BBQ sauce, combine all sauce ingredients into a small saucepan and bring to a boil. Reduce heat to a low simmer and continue to cook the sauce for 20-30 minutes, be sure to stir periodically and not over heat or burn the sauce.
  3. For the burger, coat a large griddle, outdoor grill rack or stovetop grill pan with cooking spray and preheat to medium-high.
  4. In a large bowl, combine beef, shallot, garlic, thyme, rosemary, BBQ sauce, salt and pepper; mix well and shape into 4 oz patties, about 1-inch-thick each. (To retain juiciness, be careful not to overwork the meat.)
  5. Place burgers on hot griddle or grill and cook 5 minutes per side for medium (or longer to desired degree of doneness).
  6. Serve burgers on half a roll with iceberg lettuce, beef steak tomato and black bean hummus.

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