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Best burger ever recipe

129 ratings

Go on and take a bite of this juicy burger. Stacked high with crunchy pickles, crispy bacon and creamy coleslaw and oozing with not one, but two melted cheeses and topped off with a generous dollop of ketchup, every mouthful tastes amazing. Now that’s what makes this the best burger ever. See method

Serves 4
1 hour, plus pickling
753 calories / serving
Freezable

Ingredients

1 small onion, finely chopped
1 garlic clove, finely chopped
6 x thyme sprigs, leaves picked and chopped
600g beef mince (minimum 15% fat)
1 egg yolk
1½ tsp English mustard, plus extra for spreading
50g Parmesan, finely grated
4 rashers smoked streaky bacon
4 thin slices mature Cheddar
4 brioche burger buns, cut in half
6 iceberg lettuce leaves, chopped
1 beef tomato, sliced into 8
4 tsp tomato ketchup

For the pickled cucumber

½ cucumber, thinly sliced
50ml white wine vinegar
2 tsp caster sugar
½ tsp mustard seeds

For the coleslaw

¼ white cabbage, sliced
½ carrot, grated
¼ onion, finely chopped
½ tbsp mayonnaise
1 tbsp crème fraîche
few chives, chopped

If you don't have mince, cut open some sausages instead

Each serving contains

Energy
3140kj
753kcal 38%
Fat
43g 61%
Saturates
20g 99%
Sugars
13g 14%
Salt
2.9g 48%

of the reference intake
Carbohydrate 39.2g Protein 52g Fibre 5.5g

Method

To make the pickled cucumber, put the sliced cucumber in a bowl. Sprinkle with ¼ tsp salt, toss to combine and leave for 15 mins. Rinse and squeeze out any excess water. Meanwhile, heat the vinegar, sugar and mustard seeds in a small pan for 2-3 mins, until the sugar has dissolved. Remove from the heat and pour over the cucumber. Leave for at least 15 mins, or overnight, if possible. Store the pickle in a lidded container in the fridge until ready to use (it will keep for up to 1 week).
To make the coleslaw, mix the cabbage, carrot and onion in a bowl. Stir through the mayonnaise, crème fraîche and chopped chives. Season to taste, then cover and set aside in the fridge while you make the burger.
In a bowl, combine the onion, garlic, thyme and beef mince with the egg yolk, mustard, Parmesan and a little seasoning. Mix thoroughly, then form into 4 thick patties (just smaller than the diameter of the bun).
Preheat the barbecue to medium-high and cook the bacon for 2 mins on each side, or until crisp and golden. Remove and set aside.
Cook the burgers for 5 mins on one side, until golden. Turn them over, put the cheese on top and close the barbecue lid (or cover with a metal container if your barbecue doesn’t have a lid) to help the cheese melt. Cook for 5 mins, or until the burgers are cooked through.
Meanwhile, toast the cut sides of the brioche bun halves on the barbecue bars. Put the bottom bun halves on a board, top each with lettuce, tomato, a beef patty, a slice of bacon and a portion each of pickled cucumber and coleslaw. Spread the ketchup and mustard onto the top bun halves, then add to the top of the burger stack. Put a skewer through the top of the burger to hold it all together when serving.

Tip: Freeze the uncooked patties after step 3.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Barbecue recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.