Improve summer barbecues with this new twist on an old grilling favourite.

  • Prep time: 15 min
  • Makes: 6 servings
  • Cook time: 12 min

Nutritional Information


  • Calories
  • Fat
    10 g
  • Cholesterol
    49 mg
  • Carbohydrates
    26 g
  • Dietary Fibre
    1 g
  • Protein
    21 g
  • Potassium*
    310 mg
  • Calcium
    73 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


1/4 cup / 50 g Naturegg Omega Plus cracked eggs, well shaken
dash hot pepper sauce (optional) dash
1 tbsp / 15 ml chili powder
1 tsp / 5 ml dried oregano leaves
1/2 tsp / 2 ml each salt and pepper
1 pound / 500 g lean ground beef
1/2 cup / 125 ml canned kidney beans, drained
6 slices of cheddar cheese (optional)
6 hamburger buns


  1. Whisk liquid eggs with hot pepper sauce (if using), chili powder, oregano, salt and pepper until well combined. Crumble in ground beef and add kidney beans; stir gently until well combined.

  2. Shape beef mixture into 6 patties, each about ¾” (2 cm) thick.

  3. Preheat barbecue to medium-high heat. Lightly grease grill and place burgers on grill.

  4. Reduce heat to medium; cook, covered, 5 minutes. Turn burgers and cook 5 minutes longer. Add cheese, if using; cook 1-2 minutes or until burgers are no longer pink in the centre and cheese is melted. Place on buns and serve with salsa.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

Tips: Shell Eggs

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.

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