Skip to content
Best burger ever recipe

Best burger ever recipe

128 ratings

Go on and take a bite of this juicy burger. Stacked high with crunchy pickles, crispy bacon and creamy coleslaw and oozing with not one, but two melted cheeses and topped off with a generous dollop of ketchup, every mouthful tastes amazing. Now that’s what makes this the best burger ever. See method

  • Serves 4
  • 1 hour, plus pickling
  • 753 calories / serving
  • Freezable


  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 6 x thyme sprigs, leaves picked and chopped
  • 600g beef mince (minimum 15% fat)
  • 1 egg yolk
  • 1½ tsp English mustard, plus extra for spreading
  • 50g Parmesan, finely grated
  • 4 rashers smoked streaky bacon
  • 4 thin slices mature Cheddar
  • 4 brioche burger buns, cut in half
  • 6 iceberg lettuce leaves, chopped
  • 1 beef tomato, sliced into 8
  • 4 tsp tomato ketchup

For the pickled cucumber

  • ½ cucumber, thinly sliced
  • 50ml white wine vinegar
  • 2 tsp caster sugar
  • ½ tsp mustard seeds

For the coleslaw

  • ¼ white cabbage, sliced
  • ½ carrot, grated
  • ¼ onion, finely chopped
  • ½ tbsp mayonnaise
  • 1 tbsp crème fraîche
  • few chives, chopped
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    43g 61%
  • Saturates

    20g 99%
  • Sugars

    13g 14%
  • Salt

    2.9g 48%

of the reference intake
Carbohydrate 39.2g Protein 52g Fibre 5.5g


  1. To make the pickled cucumber, put the sliced cucumber in a bowl. Sprinkle with ¼ tsp salt, toss to combine and leave for 15 mins. Rinse and squeeze out any excess water. Meanwhile, heat the vinegar, sugar and mustard seeds in a small pan for 2-3 mins, until the sugar has dissolved. Remove from the heat and pour over the cucumber. Leave for at least 15 mins, or overnight, if possible. Store the pickle in a lidded container in the fridge until ready to use (it will keep for up to 1 week).
  2. To make the coleslaw, mix the cabbage, carrot and onion in a bowl. Stir through the mayonnaise, crème fraîche and chopped chives. Season to taste, then cover and set aside in the fridge while you make the burger.
  3. In a bowl, combine the onion, garlic, thyme and beef mince with the egg yolk, mustard, Parmesan and a little seasoning. Mix thoroughly, then form into 4 thick patties (just smaller than the diameter of the bun).
  4. Preheat the barbecue to medium-high and cook the bacon for 2 mins on each side, or until crisp and golden. Remove and set aside.
  5. Cook the burgers for 5 mins on one side, until golden. Turn them over, put the cheese on top and close the barbecue lid (or cover with a metal container if your barbecue doesn’t have a lid) to help the cheese melt. Cook for 5 mins, or until the burgers are cooked through.
  6. Meanwhile, toast the cut sides of the brioche bun halves on the barbecue bars. Put the bottom bun halves on a board, top each with lettuce, tomato, a beef patty, a slice of bacon and a portion each of pickled cucumber and coleslaw. Spread the ketchup and mustard onto the top bun halves, then add to the top of the burger stack. Put a skewer through the top of the burger to hold it all together when serving.

Tip: Freeze the uncooked patties after step 3.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Barbecue recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.