Three cheeseburgers on a chopping board outdoors

BBQ cheeseburgers

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(3 ratings)

Prep: 10 mins Cook: 10 mins


Makes 4

These diner-style sliders have gooey melted cheese and all the fixings - the ultimate American beef burgers for a barbecue feast

Nutrition and extra info

  • uncooked patties only

Nutrition: per burger

  • kcal723
  • fat44g
  • saturates18g
  • carbs44g
  • sugars19g
  • fibre3g
  • protein36g
  • salt4.7g
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  • 450g beef mince (ideally 15-20% fat)
  • 2 tbsp Worcestershire sauce
  • 8 cheddar or Red Leicester slices



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 1 tbsp chipotle paste
  • 5 tbsp tomato ketchup
  • 2 tbsp mayonnaise

To serve

  • 4 large soft brioche buns (available in Marks & Spencer and Waitrose) or burger buns, halved
  • 4 thick leaves iceberg lettuces
  • 4 thick slices beefsteak tomatoes
  • 4 very thin slices red onions
  • 16 Bread & butter pickles (see Goes well with) or 2 gherkins, thinly sliced


  1. Put the meat and Worcestershire sauce in a bowl and season with black pepper and 1 generous tsp salt. Mix together well, then shape the meat into 4 thin, flat burgers. Chill until needed. Can be made a day ahead. Combine the chipotle paste, ketchup and mayonnaise in a bowl to make a sauce.

  2. Heat a gas or charcoal barbecue to high (or you can use a griddle pan on the hob). Cook the burgers over direct heat for 2 mins each side or until grill marks appear. Top each with 2 slices of cheese and cook for another 30 secs or until melted, then remove from the heat. Toast the buns for a few seconds on the cut-side.

  3. Spread a little of the spicy sauce on the base of each bun and top with lettuce, tomato, a burger patty, onion and pickles. Top with the bun lid and devour immediately.

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Comments, questions and tips

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Minoo's picture
30th Jul, 2016
These were nice, especially the burger sauce. It made loads of sauce so we had a lot left over for sandwiches.
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