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Best burger ever recipe

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

  1. To make the pickled cucumber, put the sliced cucumber in a bowl. Sprinkle with 1/4 tsp salt, toss to combine and leave for 15 minutes. Rinse and squeeze out any excess water. Meanwhile, heat the vinegar, sugar and mustard seeds in a small pan for 2-3 minutes, until the sugar has dissolved. Remove from the heat and pour over the cucumber. Leave for at least 15 minutes, 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 minutes on each side, or until crisp and golden. Remove and set aside.
  5. Cook the burgers for 5 minutes 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 minutes, 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.

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 and view the full Food safety at home video.

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  • Ingredients

  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 6 x thyme sprigs, leaves picked and chopped
  • 600g (19oz) beef mince (minimum 15% fat)
  • 1 egg yolk
  • 1 1/2 tsp English mustard, plus extra for speading
  • 50g (2oz) 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

  • 1/2 cucumber, thinly sliced
  • 50ml (2fl oz) white wine vinegar
  • 2 tsp caster sugar
  • 1/2 tsp mustard seeds
  • For the coleslaw

  • 1/4 white cabbage, sliced
  • 1/2 carrot, grated
  • 1/4 onion, finely chopped
  • 1/2 tbsp mayonnaise
  • 1 tbsp crème fraîche
  • a few chives, chopped
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  • Energy 3142kj 753kcal 38%
  • Fat 42.7g 61%
  • Saturates 19.8g 99%
  • Sugars 12.7g 14%
  • Salt 2.9g 48%

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

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