4 great summer beef burger recipes
Fire up the barbecue – it’s time to get grilling. A classic beef burger is a barbecue staple, and we’ve got the ultimate tried-and-test homemade burger recipe. Our master burger recipe makes eight patties. You can cook direct on the barbecue or grill or you can even assemble then stash in the freezer, ready for the next sunny day that comes along.
Once you’ve mastered our classic burger recipe, it’s time to dress it up for summer. We’ve got three delicious ideas to turn a basic burger and bun combo into a hand-held feast. There’s a kimchi burger, packed with punchy Korean flavours. Take a trip to Texas with our Tex-Mex burger. Or channel your inner Californian with our avocado and feta cheeseburger. Make the patties ahead, then you’ll find all these ideas are quick to assemble, with just 15 minutes prep and cooking time on the barbecue or in a hot pan.
Make it a hot burger summer with these four delicious recipes. If you need more ideas for outdoor eating, including meat-free options, check out our alternative barbecue recipes and summer recipe ideas, too.
Which will you choose? Watch all 3 burgers in action.
The road to burger heaven starts here. Our beef patties are made with good-quality beef mince. Use 20% fat mince for plenty of flavour. Alternatively, for a juicy burger with great texture, grind your own beef or ask the butcher to do it for you. Chuck steak or a combination of chuck, shortrib and brisket works well – and go for a coarse grind.
These patties have plenty of flavour thanks to the addition of a few little helpers: mustard, Worcestershire sauce and – the secret ingredient – a finely chopped dill pickle. The recipe makes eight patties, which you can either grill immediately or freeze ahead. To freeze the raw burgers, stack them in a freezer-safe container between layers of compostable baking paper. Freeze for up to 3 months. Defrost in the fridge (3-4 hours or overnight), then heat a griddle pan or barbecue and cook as per step 2 of the recipe.
These Korean-inspired burgers pack a big umami punch. Griddle the beef burgers and brush with a little Korean barbecue sauce. Serve the glazed burgers with a fried egg, our quick gochjuang mayo and a big pile of kimchi. Scatter with sesame seeds and spring onions and serve in warmed buns. Fries on the side, with a little bowl of gochjuang mayo to dip is definitely a good idea.
We call these burgers ‘The Californian’ because they’re inspired by the produce-laiden burgers you’ll find on a diner or brunch menu in the Golden State.
While the burgers are cooking, make a quick guacamole by mashing ripe avocados with lime, coriander, chilli flakes and salt. Serve in buns with mayo, lettuce, tomatoes – think a BLT but with a juicy burger instead of bacon (although if you want to add a rasher, we applaud your thinking). Top with quick pickled onions and crumbled feta for a burger that’s full of summer colour and texture.
If you love Tex-Mex dishes like enchiladas and fajitas you’ll love these indulgent burgers. Brush the patties with fajita seasoning before cooking in a hot griddle pan or on the barbecue.
Top the burgers with ketchup and a zesty lime and cabbage slaw, then pour over a generous helping of chilli cheese sauce. Get ahead by making both the burger patties and cheese sauce in advance. You can make the sauce up to 2 days ahead, then gently reheat.
Why not make it a Tex-Mex inspired barbecue feast by grilling chicken thighs and drumsticks or salmon marinated in fajita seasoning, too? Scale up the slaw recipe, grill some corn and serve with bowls of tortilla chips and icy margaritas. It’s a low-stress formula for sweltering summer nights.
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