Beef Burgers




438 per portion


1 slice bread, crusts removed

 1 tbsp milk 500g

(1lb 2 oz) finely minced beef

2 garlic cloves, crushed

2 tsp Dijon mustard

2 spring onions, very finely chopped

1 egg beaten

salt and pepper

vegetable oil, for brushing

4 slices burger cheese

4 burger buns

handful of chopped iceberg lettuce

1 beef tomato sliced

Pickled gherkins, sliced


1 tbsp tomato ketchup 

2 tbsp mayonnaise 

1 shallot, finely sliced few drops of Tabasco

1 tsp capers, drained and chopped (optional) salt and pepper


How To

To make the burger sauce, mix all the ingredients together and season with salt and pepper. Set aside.

Soak the bread in the milk until soft, then squeeze out any excess milk and place the bread in a bowl. Add the minced beef, garlic, mustard, spring onions and beaten egg and mix together. Season well with salt and pepper.

Divide the mince into four balls and flatten into patties (do not make them too compact). They will shrink when cooked, so make them about 15mm (½in) thick.

Preheat the grill to a high heat.

Brush both sides of the burgers with oil, then season with a little more salt and pepper. Place them on a rack with a baking tray underneath and grill for 3 minutes  on each side or until golden brown. Once cooked, add  a slice of cheese to each and grill for a further minute to melt it. Leave to rest for a couple of minutes.

Slice the burger buns in half and pop them under the grill, cut-side up, until golden.

Spread a little burger sauce (or any of your favourite sauces) on the bottom burger bun, add your patty, then stack it with crunchy lettuce, a slice of beef tomato and a few slices of gherkin. Serve and enjoy burger heaven.

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