Executive Chef Turcot’s Homemade Burger

Ingredients (about 8-10 servings)

  • 3 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1-1/2 tablespoons Worcestershire sauce
  • 2 tablespoons Mrs. McGarrigles mustard
  • 1 lbs lean ground PEI beef
  • 1 lbs lean ground pork
  • 1 lbs ground turkey
  • 1 lbs of Seeds to Sausage Italian Sausage mix
  • ½ cup of diced sauteed onion
  • ¼ cup of bread crumb
  • 1 egg


Step 1: Preheat the grill to high heat.

Step 2: In a large bowl mix diced onion, bread crumb, egg. Add the salt, pepper, garlic, Worcestershire sauce and mustard and mix well.

Step 3: Add all the ground meat and break the meat up with your hands. Gently mix everything together until just combined. Do not over mix.

Step 4: Divide the mixture into 10 equal portions and form loose balls. Flatten the balls into 3/4-inch patties about 4-1/2 inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.

Step 5: Grease the grill with non-flammable cooking spray. Grill the burgers, covered, until nicely browned on the first side, 2-4 minutes. Flip burgers and continue cooking for a few minutes more on the other side.

It is recommended to bring the burger on the second tier of the BBQ or on side that the burner is off to let rest for 2-3 minutes cover down. This will avoid drying the meat and keeping your burger nice and juicy

Step 6: Now just be creative and let your imagination go crazy with your toppings. Personally, I always love an over easy egg on mine. 


Freezer-Friendly Instructions: 

The uncooked burgers can be frozen for up to three months.
Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.
Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

Bon Appetit

Patrick Turcot, Executive Chef