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Homemade burgers and toppings for your summer barbecue

Fire up the barbecue for homemade burgers! These beef patties have a brilliant depth of flavour thanks to the splash of Worcestershire sauce and Guinness. They're great on their own, or pick one of our optional toppings to finish it off - spicy corn, caramelised onions or blue cheese and bacon.

  1. Ultimate homemade burger recipe

    Serves 4

    2 tbsp vegetable oil​
    1 large onion, finely chopped​
    50ml Guinness​
    750g beef steak mince (15% fat)​
    2 tsp Worcestershire sauce​
    1 tbsp tomato ketchup​
    1 tsp Dijon mustard​
    1 medium egg yolk​
    4 Tesco Finest sesame seed brioche burger buns​
    topping of your choice, to serve​

    1. Heat 1 tablespoon of oil in a pan over a medium heat. Add the onion, then cover and cook for 15 mins, stirring occasionally until softened and caramelised. Increase the heat to high, add the Guinness and cook, uncovered, for a further 5 mins, or until the liquid has fully evaporated. Set aside to cool. ​ ​

    2. In a large bowl or food processor, combine the cooled onions with the remaining ingredients and season well. Mix with a wooden spoon or with the paddle attachment for 2-3 mins, until the beef has broken down and binds together. To check the seasoning, fry off a little meat in a frying pan and adjust accordingly. ​ ​

    3. Shape the mixture into 4 equal patties, roughly 2cm wider than the burger buns (they will shrink when you cook them). Chill for at least 1 hour, or overnight.​ ​

    4. To cook, preheat the barbecue or place a griddle pan over a high heat until smoking hot.​ ​

    5. Brush the remaining oil over both sides of each burger and place on the barbecue or griddle. Cook for 5-6 mins on each side, until lightly charred and cooked through. Transfer to a clean plate, cover with foil and leave to rest for 5 mins, this ensures the meat is tender and helps to retain the juices. ​ ​

    6. Halve the buns and warm, cut-side down, on the barbecue or griddle. Top each with a burger and the topping of your choice, and get stuck in!​ ​

    Tip: Oiling the patty reduces the chance of it catching!​

    Each serving contains

    • Energy

    • Fat

      42g 59%
    • Saturates

      16g 79%
    • Sugars

      10g 11%
    • Salt

      1.6g 26%

    of the reference intake
    Carbohydrate 39.6g Protein 45.6g Fibre 4.1g

  2. Blue cheese and crispy bacon mix

    Blue cheese and crispy bacon mix

    The sharp tang from the cheese and salty bacon contrast wonderfully with the beef burger.

    Serves 4

    4 rashers Tesco Finest smoked dry cured streaky bacon​
    1 tsp vegetable oil​
    50g Roquefort, crumbled​
    4 tbsp mayonnaise​
    2 tsp Dijon mustard​
    handful wild rocket, to serve​ ​

    1. Preheat the barbecue or place a griddle pan on the hob over a high heat. Toss the bacon in the oil and cook for 2 mins on each side, or until crisp. Remove and finely chop.​ ​

    2. In a bowl, combine the blue cheese, mayonnaise, mustard and ⅔ of the bacon and mix with a fork until almost smooth but with a few chunks of cheese remaining. ​ ​

    3. To assemble, spread a little of the blue cheese mixture onto the base of each burger bun. Top with the rocket and cooked burger, then add a final dollop of the blue cheese mixture. Scatter over the remaining bacon bits and serve immediately. ​ ​

    Tip: You can prepare the blue cheese mixture up to 2 hours ahead. Store in an airtight container in the fridge. Remove from the fridge 30 mins before serving.

  3. Charred corn and sriracha mayo

    Charred corn and sriracha mayo

    Barbecue your corn on the cob for a smoky flavour, which is a match made in heaven with the spicy mayo combo.

    Serves 4

    1 tbsp vegetable oil​
    1 tbsp piri piri seasoning​
    2 corn on the cob​
    1 tbsp finely chopped coriander, plus extra to serve
    ​½ a small red onion finely chopped​
    3 tbsp mayonnaise​
    1 tbsp sriracha chilli sauce​ ​

    1. Preheat the barbecue or place a griddle pan on the hob over a high heat. In a small bowl, mix together the oil and piri piri seasoning until well combined. ​ ​

    2. Brush the piri piri oil all over the corn cobs and barbecue or griddle for 5 mins, turning regularly, until lightly charred.​ ​

    3. Remove to a chopping board and, when cool enough to handle, slice the corn off the cob. Toss in a bowl with the coriander and red onion, and set aside. ​ ​

    4. In a separate small bowl, mix together the mayonnaise and sriracha. Spoon a little spicy mayo onto the insides of each bun, then top with a cooked burger and dollop of salsa. Garnish with extra coriander, if you like.​ ​

    Tip Store the salsa in an airtight container in the fridge for up to 3 days.

  4. Guinness onions with cheddar

    Guinness onions with cheddar

    Worcestershire sauce and Guinness add depth of flavour to these caramelised onions, which pair brilliantly with a strong Cheddar.

    Serves 4

    1 tbsp vegetable oil​
    20g salted butter​
    2 large onions, finely sliced​
    4 sprigs thyme​
    1 bay leaf​
    1 tsp caster sugar​
    100ml Guinness​
    1 tsp Worcestershire sauce​
    100g extra-mature Cheddar, sliced​
    3 tbsp mayonnaise
    ​1 little gem lettuce, roughly torn​ ​

    1. Heat the oil and butter in a large frying pan over a medium-high heat. Add the onions, thyme and bay, and cook for 20 mins, stirring occasionally, until softened. Remove the thyme and bay, then increase the heat and stir in the sugar. Cook for a further 5 mins, or until the onions have caramelised. ​

    2. Add the Guinness and Worcestershire sauce and cook for a further 5 mins, until all the liquid has evaporated and you are left with a glossy sauce coating to the onions. Season to taste. ​

    3. To assemble, top the cooked burgers with the sliced Cheddar and leave to melt while they rest. Spread the mayonnaise over the cut-sides of the warm burger buns and stuff with the lettuce and burger. Top with the Guinness-caramelised onions. ​