Beef burgers - learn to make

Beef burgers - learn to make

  • 1
  • 2
  • 3
  • 4
  • 5
(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-
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
21st Jan, 2013
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.
20th Jan, 2013
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.
26th Oct, 2012
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!
11th May, 2012
Mmmm i like to add plenty of garlic to mine put in the fridge over night then we have beautiful garlic burgers. :-)
16th Mar, 2012
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!
9th Mar, 2012
I will be making these tonight for a yummy Friday night treat! :)
29th Dec, 2011
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
29th Oct, 2011
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.
29th May, 2011
Very easy and held togethr well after chilling. After reading comments I added Worcester sauce and a little corriander.Tasty!
30th Apr, 2011
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.