It’s coming and I could not be any happier.

No, not the baby. That, I can say, is something I am waiting for extremely patiently. Unlike a first pregnancy, where you are in such a rush to get to the baby part (silly first timers), the second time around is a lot more easy going. I’m not counting the days until my next weekly baby update, or the next midwife appointment, nor am I impatiently decorating a nursery and hoping the days go by faster. Quite the contrary, really. If I can just stay in this state of pregnancy (just at the third trimester mark), no longer nauseous, but not yet uncomfortably huge, I would be a happy momma.

I can say this time that I am happy to wait, happy to have a few more weeks of just me and my precious little tornado.

The time we spend in these next few weeks is very important to me, as they will be his last as an “only”. Soon he will be forced to share not only his toys, books and belongings, but also the generously spent time of his parents. I have witnessed his reaction to me holding other babies and so far, it’s not looking good. But we will continue to spend every spare moment with him and hope that one day he appreciates it (not that I’m holding my breath).

No, what is coming though, is grilling season! My favourite time of year. Time to step outside onto your decks, porches, lawns, patios, and yards. Time to bust out your barbeque tongs and fill up your propane tanks (or buy new charcoal). And what is everyone’s favourite backyard grilling food? Burgers.

These burgers are not your average dry, overcooked patty. I find that homemade burgers are usually sadly lacking in the flavour and moisture department. I’m not one to let the flavour of ground beef “shine through”, as I don’t think ground beef is something that is gourmet all on it’s own. I find most home cooks simply add an egg and some oats or maybe even just simply beef and a dash of Worcestershire and on to the grill it goes. The patty should be the star of the show and the accompaniments merely there to add a little kick. These burgers are extremely moist, flavourful and hard to not love. So try them out at your next grilling session, I promise you will not be sorry.

Guilty Kitchen Signature Beef Burgers

1 lb Extra Lean Ground Beef (also works great with turkey, veal, pork, etc.)
1 large egg
3/4 cup bread crumbs (any kind)
1/2 cup sour cream
2 cloves garlic, minced
1 Tbsp Dijon mustard
1 tsp each of dried marjoram, basil and oregano
1 tsp onion powder
1/2-1 tsp chili powder
1 tsp seasoning salt
Fresh ground pepper
few dashes of Worcestershire sauce (optional)

1. Place all ingredients in a bowl.
2. Wash hands thoroughly, remove jewelery (rings, bracelets, etc.) and get in there!
3. Squeeze everything together with hands, squishing it through your fingers. Sounds gross, but it’s the best way to mix a burger.

4. Form into patties of desired size (as you might notice from the pictures, we like them rather large around here), and set on a plate.
5. Preheat barbecue and set patties on hot grill (about 350-400°F). Depending on the size of your patties, these could take from 6 or 7 minutes to 10 or 12.
6. We always melt some cheese on in those last few minutes and toast our buns a bit as well.

7. Serve with whatever accompaniments you and your family/friends/adoring fans desire. We always have lettuce, tomatoes, pickles, mayo, Dijon, sometimes onions, yellow mustard and relish too.

Serve with a side of crispy sweet potato fries with curried aïoli and you have yourself a filling meal!

The best part is letting everyone dress their burger themselves, it’s interactive!