Back to Grilled Beef Burgers

Print Options


Card Sizes

Grilled Beef Burgers Recipe

Grilled Beef Burgers Recipe

I rely on a few common ingredients to put a new twist on a backyard barbecue staple. To make handling the patties even easier, let them firm up in the freezer a bit before grilling. —Lynda Ferguson of Sarnia, Ontario
TOTAL TIME: Prep/Total Time: 20 min. YIELD:8 servings


  • 2 egg whites
  • 2/3 cup fat-free evaporated milk
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1/2 cup dry bread crumbs
  • 1/4 cup chopped onion
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 pounds lean ground beef (90% lean)
  • 8 multigrain hamburger buns, split
  • 8 lettuce leaves
  • 8 tomato slices


  • 1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into eight patties.
  • 2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, uncovered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato. Yield: 8 servings.

Nutritional Facts

1 each: 351 calories, 13g fat (5g saturated fat), 40mg cholesterol, 530mg sodium, 30g carbohydrate (0g sugars, 2g fiber), 29g protein Diabetic Exchanges: 2 starch, 3 lean meat, 0 fat.

Reviews for Grilled Beef Burgers

Sort By :
ConnieK 31296
Reviewed Jul. 5, 2012

"I didn't have hamburger so used ground turkey instead. The meat mixture was too loose to make on a grill so I made them in a grill pan on top of the stove. They turned out okay. I didn't really care for the flavor. I might try this again and use hamburger to see if they come out differently but with all of the other recipes out there for burgers, I probably won't make it again."

wambulance 55624
Reviewed May. 26, 2010

"The flavor is excellent, the meat tender, melts in your mouth. Will make this recipe over and over again."

bameiboo 31279
Reviewed May. 5, 2010

"I followed this to a tee. The burgers stuck to the grill and came off in chunks. They didn't taste like a hamburger at all and had a weird consistency. They were edible but thats about it."

LittleTaz 37345
Reviewed Aug. 1, 2008

"Is there any way to loose some of the fat and calories?"

Loading Image

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.