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Two barbecue beef burgers

Barbecue beef burger

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 30 mins chilling
  • Easy
  • Serves 4

A classic beef burger is a must-have at a barbecue. Pack blue cheese in the centre to make it a little more special and serve with your favourite sides

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal248
fat18g
saturates7g
carbs1g
sugars1g
fibre0.3g
protein20g
salt0.3g
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Ingredients

  • 400g beef mince
  • 1 banana shallot, finely chopped
  • 1 tbsp strong horseradish sauce
  • 1 tsp dried mixed herbs
  • 1 large garlic clove, finely grated
  • 40g blue cheese (optional)
  • 2 tsp vegetable oil
  • 4 burger buns, split
  • iceberg lettuce leaves, tomato slices and relish, to serve

Method

  • STEP 1

    Tip the beef mince, shallot, horseradish sauce, herbs and garlic into a bowl, and season well with salt and black pepper. Combine everything well using your hands, squeezing the mixture through your fingers repeatedly to help it bind together.

  • STEP 2

    Divide the mixture into four portions and shape each into a 3cm-thick patty. Press a small 50p-sized piece of blue cheese into the middle of each patty, if using, and pack the meat around it to enclose the cheese – this will melt during cooking.

  • STEP 3

    Put the burgers on a plate, cover and chill for at least 30 mins or overnight. Light the barbecue and wait for the coals to turn ashen. Or, heat a gas barbecue to medium.

  • STEP 4

    Lightly oil the burger patties all over and cook for 5 mins until just starting to char. Carefully flip over and cook for a further 4-5 mins (for medium) or longer if you prefer well done. Remove the burgers to a board and leave to rest for a few minutes before serving. Alternatively, fry the burgers over a medium heat for 4-5 mins on each side until cooked through (a probe thermometer should read 70C).

  • STEP 5

    Serve the burgers in the buns with lettuce, tomato slices and relish (see recipe, below), or any other accompaniments of your choice.

Recipe from Good Food magazine, July 2022

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