Pick your protein
When it comes to burgers beef is the classic, but there are so many other options to try. To keep it meaty, switch it up with our Greek-inspired lamb burgers, made with feta-filled Greek salad and a garlicky yogurt dressing, or try these pork-packed bánh mì burgers inspired by the popular Vietnamese sandwich. If you want something crunchy, give our buttermilk fried chicken burger recipe a go, it’s filled with juicy chicken thighs.
For veggies and vegans, we’ve got some great vegetarian burger recipes. From this vegan sticky chipotle shredded shroom burger to a fried cauliflower steak burger and even a full-of-fibre lentil and beetroot burger recipe – what’s not to love?
If you’re not feeling meaty but aren’t ready to go full on with the veg, try this tasty tuna burger made with blushing tuna steaks and trendy sour fried pickles.
Spice it up
Another way to take it to the next level is to use herbs and spices through your burger patty. Whether you’re working with meat or making a vegan marvel, the addition of a few extra flavours can make all the difference.
Spiced patties are a great way to go, this spicy burger recipe uses a mix of beef and pork for extra-moist meat, mixed with smoked paprika and vibrant red salsa to bring the burger together. If you’re looking for something leaner, try our spicy turkey burgers topped with guacamole, our vegan spicy potato burgers, inspired by Indian street food, or this veggie Cajun bean burger, made using Cajun spice mix, chilli, lime and feta.
How best to cook burgers
Take a look at our tips on how to barbecue burgers, how to pan-fry burgers and how to oven-cook burgers to get the perfect patty.
Barbecuing burgers couldn’t be easier. Simply pop them onto your barbecue grill rack for 4-5 minutes per side, watch our how to barbecue burgers video here.
To pan-fry your burgers you can put a pan on the barbecue or just use a regular gas or induction hob. Get the pan hot and cook for 5-6 minutes per side, to ensure a crispy sear make sure you keep it at a high heat.
If you’re cooking for a crowd, you can even cook your burgers in the oven. Place them on a pre-heated, foil-covered oven tray for roughly 20 minutes, flipping halfway.
Make sure your meat is always cooked to at least 74°C internally.
Bag the best buns
The king of burger buns – the brioche bun. Think pillowy soft, glossy brown buns enriched with butter. These buns look impressive, taste fantastic and are guaranteed to up your burger game at the next family barbecue. Try our step-by-step guide on how to make brioche buns and don’t forget to toast them!
Tips for tasty toppings
There is a lot to consider when it comes to picking the perfect burger toppings, from sauces to veg. Here are our top burger topping recommendations.
Your sauce selection is serious business because a good burger sauce recipe can make all the difference – we’ve got a few for you to try...
When it comes to ingredient toppings you can really mix it up, try one of our tasty summer burger toppings or give our burger toppers a go, with delicious options like bacon and blue cheese or charred corn and spicy sriracha.
For more ideas, from slaw to pickles, check out our list of eight burger toppings you have to try.
FAQs
If you need a little help with some troubleshooting tips, see our frequently asked questions about burgers below.
As your burgers cook, the fat in the meat melts and creates a juicy patty. If you use lean mince to make your burgers, they will dry out more quickly as there’s less fat content, so we usually recommend a mince mix of at least 10% fat instead. If you’re making vegan burgers and your ingredients feature little-to-no fat, then try lowering your cooking temperature to stop the burgers drying out.
- Why are my burgers dense?
If you’re wondering why your burgers are hard or dense, try out our clever tips. Low-fat meats are likely to cause a more dense and drier burger than a fattier alternative. The other ingredients you add can also make a difference. Try adding a whole egg or egg yolk to moisten your patties.
- How do I bind my burgers?
The addition of moisture will help bind your patties. Egg is a great binding ingredient; you can use the whole egg or just the yolk. If you’re making vegan burgers, you can bind them with flax egg or aquafaba (the liquid from a tin of chickpeas). If your mix is too wet and won’t hold together, you can use breadcrumbs to soak up some of the moisture and help your patties hold their shape – fresh or dried will work here.
- Why do my burgers fall apart when cooking?
If your burgers are crumbling while they’re cooking you may need to tweak your mix next time by adding a little more moisture. Try soaking your breadcrumbs in milk or water before adding to your patties. Chilling your burgers ahead of cooking also helps the patties keep their shape.
- What's the best way to cook burgers?
Burgers are best cooked in a pan or on the barbecue. Try to keep them flat to get a good sear on your meat, or dark grill marks if you’re cooking directly on your grill grates. Burgers can be kept flat by using burger weights or gently pressing with a flat spatula while cooking.
- Where can I find the best burger buns?
You can buy burger buns almost anywhere, but there’s nothing like homemade. To give it a go, try our ultimate brioche bun recipe.
The current food safety guidelines recommends cooking your burgers until there is no pink meat left and ensure your meat is always cooked to at least 74°C internally.