Beef burgers - learn to make

Beef burgers - learn to make

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(25 ratings)

Prep: 25 mins Plus chilling time


Serves 4
Learn how to make succulent beef burgers - just four steps and four ingredients

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 1 small onion



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g good-quality beef mince
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp vegetable oil
  • 4 burger buns
  • All or any of the following to serve: sliced tomato, beetroot, horseradish sauce, mayonnaise, ketchup, handful iceberg lettuce, rocket, watercress



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…


  1. Peel the onion, slice in half through the root and trim off the top. Place cutside down on a chopping board. With your knife parallel to the board, cut 3 slices through the onion, keeping the root intact. With the knife point at root end, cut down through the onion from top to bottom 4 times. Holding the root end, finely slice to give you small diced pieces. Tip the beef into a bowl with the onion and egg, then mix.

  2. Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball. Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.

  3. Heat the barbecue to medium hot (there will be white ash over the red hot coals – about 40 mins after lighting). Lightly brush 1 side of each burger with oil. Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick. Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices. Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.

  4. Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside. Slice each bun in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.

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Comments, questions and tips

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Comments (38)

Mike1211's picture

The reason they might not be binding could be because you need to soak them in egg a bit more.
Another way to help bind is to use corn flower, or a bit of dextrose. Shouldn't have a problem then

maisiebentley1728's picture

A bit strange that this receipe contains no seasoning at all so I tweaked to our taste and added salt, black pepper, a dash of tomato ketchup, a pinch of mustard powder, a dash of Worcester sauce plus fresh breadcrumbs. They were delicious and held together really well.

Tp149's picture

These are awful, they just fell apart! Wish I hadn't bothered. Lack of flavour also.

andyh912's picture

They don't bind very well's picture

I am looking forward to making these and going up early one fine Summer morning to Dartmoor and having a barbecue. The only thing I will omit is onion, yuk !! I HATE them.

chefbf's picture

These were very tasty however they did fall apart quite a lot although that could be because there was a lot of onion (added even more onion than the recipe said- what was I thinking? Luckily I love onion!). Left in the fridge for 45 mins. Will definitely make again and experiment with more exciting ingredients.

natalley101's picture

I just prepared mine and I added half a chicken stock cube, some chilli flakes, a little paprika and garlic powder. Im leaving it overnight and preparing it tomorrow hope it turns out well! Will give it a rating tomorrow

pratty83's picture

Waste of my time and effort. Fell apart even though they had been chilled. Now having onion mince for dinner instead of burgers :-(

missrhi's picture

Really yummy recipe, I added a small green chilli to the ingredients but would add another next time & maybe reduce the amount of onion I put in too as my burgers could've been mistaken for onion bhaji's! (tasted good though) I left mine in the frigdge for just over an hour to bind after reading everyones comments & then cooked under the grill they stayed perfectly in shape! :) Great recipe, great for peace of mind after the horse meat scandal!

nathaniel_riley's picture

sorry bit of a novice in this but would it be possible to freeze these ?

daydreamingfaerie's picture

I didn't add anything extra to the original recipe, the kids absolutely loved them! However, will be adding a bit extra next time for the adults.

rooferglasgow's picture

I slightly altered the recipe by mixing a spoonful of plain flour in with the egg (on the advice of a friend who said it helps bind it all) but, it all turned out well & with this weeks scandal involving 29% horsemeat in some shop bought burgers, I've happily served mine to my sons.

mississippi14's picture

I haven't tried these but I would imagine they'd be bland as there isn't much in them to make them tasty. Don't buy lean mince as you need a bit of fat for the taste. When I make my own burgers I add sage & onion stuffing mix, breadcrumbs, 1/2 tsp of mustard powder, salt & pepper, onions, dash of tomato or worcester sauce and 1 teaspoon of vegetable stock powder. I also use a little egg and flour to bind together. Think i'll try the BBQ marinade next time as well as or instead of the worcester sauce! I pan fry mine in a little oil. The burger press is brill!

jancall's picture

Mmmm i like to add plenty of garlic to mine put in the fridge over night then we have beautiful garlic burgers. :-)

fnzivo's picture

Excellent beyond measure!! What have the Supermarket/ Fast Food Chains been feeding us?????? I'd actually stopped eating burgers out until I decided to start making my own "after all how hard can it be"?
Turned out it was relatively simple - Added some worcester sauce and a load of freshly ground green chilli in the mix and voila! They turned out to be the best burgers I've ever had!
Left them in the fridge for about 2 hours but they never once gave me any trouble on the grill.
Thanks to you Saturday has now officially become Burger Night!

keen_cook_holly's picture

I will be making these tonight for a yummy Friday night treat! :)

daniel1980's picture

very good and came out great, with a slight tweek i used 800g of mince 2 eggs and 1 oxo cube as my wife and kids don't like onion, left to chill for about two hours in fridge and the grilled . 1st time i'd ever done them and was so easy got the thumbs up off kids so will do again and again as they are far better than shop bought

bjam1964's picture

This recipe should be thought of as a basic, starter mix. To this you add your cookery skills to create the right balance of flavouring and seasoning. I added chopped parsley and Lea and Perrings sauce - turned out nice. I also used a George Foreman Grill to cook them - they held together extremely well despite using lean beef.

connagh's picture

Very easy and held togethr well after chilling. After reading comments I added Worcester sauce and a little corriander.Tasty!

chargia2's picture

Do you not risk contamination by leaving it pink in the middle?
Since the beef has been minced, it is not safe to allow any part of it to be undercooked so I thought.
Still using the recipe though! :) Worcester sauce in the mix and some relish on the top in a ciabatta bun, mmm.


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Tips (1)

fairlybadmother's picture

Ive found if you fry the onions till they are soft and translucent then set aside to drain off any oil before adding to the beef mix they hold together better