Mexi-Grill Burgers

• 500 g (1 lb) lean ground beef
• 75 mL (1/3 cup) salsa
• 50 mL (1/4 cup) dry bread crumbs or small flake oatmeal
• 1 egg, beaten
• 5 mL (1 tsp) chili powder
• 2 mL (1/2 tsp) mustard powder
• 4 large flour tortillas or onion buns
• Sliced onions
• Shredded Cheddar or Monterey Jack cheese
• Corn relish

In large bowl, lightly combine ground beef, salsa, bread crumbs, egg, chili powder, and mustard powder. Shape into 4 patties, each about 1.5 cm (1/2") thick. Preheat barbecue. Cook patties on lightly oiled grill, over medium-high heat, 5-7 minutes per side, turning only once. When patties are almost done, remove from heat and insert a digital food thermometer sideways into the centre of the burger. If the temperature registers at least 71°C (160°F), the burger is done, if not, continue cooking until a minimum temperature of 71°C (160°F) is reached. Serve each burger in a flour tortilla; and top with onions, cheese and relish. Makes 4 servings.

Greek Burgers

• 500 g (1 lb) lean ground beef
• 50 mL (1/4 cup) dry bread crumbs or small flake oatmeal
• 1 egg, beaten
• 15 mL (1 Tbsp) dried oregano leaves
• 5 mL (1 tsp) each garlic powder and crushed dried rosemary
• 2 pitas (20 cm/8" size), halved or 4 hamburger buns
• Crumbled feta cheese
• Sliced black olives
• Chopped red onions, cucumbers and tomatoes
• Tzatziki sauce

In large bowl, lightly combine ground beef, bread crumbs, egg, oregano, garlic powder and rosemary. Shape into 4 patties, each about 1.5 cm (1/2") thick. Preheat barbecue. Cook patties on lightly oiled grill over medium-high heat 5-7 minutes per side, turning only once. When patties are almost done, remove from heat and insert a digital food thermometer sideways into the centre of the burger. If the temperature registers at least 71°C (160°F), the burger is done; if not, continue cooking until a minimum temperature of 71°C (160°F) is reached. Serve each burger in pita pocket half and top with cheese, olives, onions, cucumber, tomatoes and sauce. Makes 4 servings.