The ultimate beef burgers

Name: The ultimate beef burgers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 1kg good-quality beef mince; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 2 tsp Dijon mustard; 1 tbsp Worcestershire sauce; Small handful chopped fresh flatleaf parsley; 1 large dill pickle gherkin, finely chopped; 1 large free-range egg yolk; To serve; 1 tbsp sunflower oil; 200g good melting cheese, such as Cheddar, Gruyère or Taleggio, sliced; 8 burger buns; 4 tbsp mayonnaise; 2 tsp Dijon mustard; Avocado, tomato and red onion, sliced; Lettuce leaves

Easy
June 2009

Easy
June 2009

Serves 8
Takes 20 minutes to make and 20 minutes to cook, plus chilling and defrosting

You can enjoy these ultimate beef burgers straight away or make and freeze them for sunny days when you want to fire up the barbecue.

Want to try something a little different? How about our lamb burgers with feta and harissa; they’re easy to make and ready in just 30 minutes.

Or, see all our burgers.

Freezable

Nutrition: Per burger

Calories: 709kcals
Fat: 40g (14.4g saturated)
Protein: 43.5g
Carbohydrates: 45.8g (4.7g sugars)
Salt: 2.4g

Nutrition: per serving

Calories: 709kcals
Fat: 40g (14.4g saturated)
Protein: 43.5g
Carbohydrates: 45.8g (4.7g sugars)
Salt: 2.4g

Save recipe

Save recipe Print

Ingredients

1kg good-quality beef mince
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tsp Dijon mustard
1 tbsp Worcestershire sauce
Small handful chopped fresh flatleaf parsley
1 large dill pickle gherkin, finely chopped
1 large free-range egg yolk

To serve

1 tbsp sunflower oil
200g good melting cheese, such as Cheddar, Gruyère or Taleggio, sliced
8 burger buns
4 tbsp mayonnaise
2 tsp Dijon mustard
Avocado, tomato and red onion, sliced
Lettuce leaves

1kg good-quality beef mince
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tsp Dijon mustard
1 tbsp Worcestershire sauce
Small handful chopped fresh flatleaf parsley
1 large dill pickle gherkin, finely chopped
1 large free-range egg yolk

To serve

1 tbsp sunflower oil
200g good melting cheese, such as Cheddar, Gruyère or Taleggio, sliced
8 burger buns
4 tbsp mayonnaise
2 tsp Dijon mustard
Avocado, tomato and red onion, sliced
Lettuce leaves

Method

Place all the ingredients for the burgers in a large bowl. Season and mix well. Cover and chill in the fridge for 1 hour.
Using wet hands, shape the mixture into 8 burgers. If you want to cook them straight away skip to step 4.
If you are freezing them; place flat between sheets of baking paper in a rigid freezerproof container. Freeze for up to 3 months. When ready to use, defrost the burgers completely in the fridge; this will take 3-4 hours.
Heat a griddle pan or barbecue to hot. Brush both sides of the burgers with oil and cook for 3-4 minutes each side or until well browned and cooked.
Meanwhile, preheat the grill to medium hot. Top each burger with a slice of cheese and grill for 2 minutes until bubbling. Toast the burger buns until lightly golden.
Mix the mayonnaise with the mustard and spread over the base of each bun. Add some tomato, lettuce and avocado slices, then the burger, red onion slices and the other half of the bun.
Serve with a small bowl of ketchup and fries, if you like.

Method

Place all the ingredients for the burgers in a large bowl. Season and mix well. Cover and chill in the fridge for 1 hour.
Using wet hands, shape the mixture into 8 burgers. If you want to cook them straight away skip to step 4.
If you are freezing them; place flat between sheets of baking paper in a rigid freezerproof container. Freeze for up to 3 months. When ready to use, defrost the burgers completely in the fridge; this will take 3-4 hours.
Heat a griddle pan or barbecue to hot. Brush both sides of the burgers with oil and cook for 3-4 minutes each side or until well browned and cooked.
Meanwhile, preheat the grill to medium hot. Top each burger with a slice of cheese and grill for 2 minutes until bubbling. Toast the burger buns until lightly golden.
Mix the mayonnaise with the mustard and spread over the base of each bun. Add some tomato, lettuce and avocado slices, then the burger, red onion slices and the other half of the bun.
Serve with a small bowl of ketchup and fries, if you like.

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

3.4 votes

Reviews

Read what others say...

rebecca dowson says:
22nd Jun 2015 at 6:50 pm
i love this recipe because its what we call a Proper burger,no calorie counting just pure deliciousness x
Log in to Reply
Nina Sanderson says:
22nd Jun 2015 at 5:18 pm
I love this recipe because it’s yummy and easy to cook on the BBQ or in the kitchen :)
Log in to Reply
Susan Skinner says:
4th Jun 2015 at 10:58 am
I love this recipe because the family are barbecue burger buffs and this met all standards, so no worry about what to cook next time.
Log in to Reply
jamie baker says:
1st Jun 2015 at 1:58 pm
I love this recipe because it’s quick, easy and is a favourite with all the family and friends kids as well.
Log in to Reply