Four beef burgers on a plate

Beef burgers - learn to make

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(49 ratings)

Prep: 17 mins Cook: 13 mins Plus chilling time


Serves 4

Learn how to make succulent beef burgers with just four ingredients. An easy recipe for perfect homemade patties.

Nutrition and extra info


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



    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. Tip 500g beef mince into a bowl with 1 small diced onion and 1 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.

  3. 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.

  4. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.

  5. 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 vegetable oil.

  6. 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.

  7. Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices.

  8. 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.

  9. Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.

  10. Slice 4 burger buns 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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Justin Barker's picture
Justin Barker
24th Jun, 2020
I made these for my last bbq - I ad lib'd a little added grated cheddar to the mix (help bind the burgers and also cooks thoroughly from the inside as they heat on the griddle) - also added some spice - a little smoky paprika and just a little naga may have crept in... all in all a satisfactory result.
Becky Byatt's picture
Becky Byatt
3rd Apr, 2020
Great, held together a treat , I did add cheese maybe that helped. Looking forward to making these again.
6th Apr, 2016
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
13th Feb, 2016
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.
29th Sep, 2015
These are awful, they just fell apart! Wish I hadn't bothered. Lack of flavour also.
5th Sep, 2015
They don't bind very well's picture
13th Jun, 2014
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.
29th Dec, 2013
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.
5th May, 2013
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
30th Apr, 2013
Waste of my time and effort. Fell apart even though they had been chilled. Now having onion mince for dinner instead of burgers :-(


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13th Feb, 2014
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
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