Best Burger Recipes

Ingredients:

• 450g beef mince (ideally 15-20% fat)
• 2 tbsp Worcestershire sauce
• 8 cheddar or Red Leicester slices
• 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

Method:

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.

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.

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.

Article from: https://www.bbcgoodfood.com/recipes/cheeseburgers

Ingredients:

• 1 medium onion , roughly chopped
• 2tbsp tomato ketchup
• 1 tbsp oyster sauce
• 1kg sausagemeat , or meat squeezed from 16 large sausages
• 1 egg yolk
• 25g pack flat-leaf parsley , leaves chopped
• 8 slices melting cheese (we used havarti)
• To serve
• 8 grilled rashers streaky smoked bacon
• 8 ciabatta buns, halved
• tomato relish

Method:

Put the onion, ketchup and oyster sauce in a food processor, then blend to a coarse paste, scraping down the sides of the processor if you need to. Put the sausagemeat into a mixing bowl, beat in the onion mix, egg yolk and 25ml water (and I mean really beat; if you have a tabletop mixer, do it in that), then add the parsley. Separate the mix into 8, roll into large balls, then flatten into patties. Chill on a plate for 1 hr.

To cook the burgers, heat a griddle or large frying pan without adding any extra fat. Fry for 3 mins on one side until golden, turn down the heat for 5 mins, then flip and repeat on the other side.

While the burgers cook, fry the bacon and, if you are game, some eggs as well. Heat the grill, then lightly toast the insides of the ciabatta buns.

Place the cooked burgers on a baking sheet, put a slice of cheese on each, then pop under the grill to melt. Sit the burgers on their buns, then place the bacon on top. If you feel like them, slide fried eggs on top of the bacon. Serve with a napkin.

Article from: https://www.bbcgoodfood.com/recipes/great-breakfast-burger

Ingredients:

• 400g beef mince
• 1 banana shallot, finely chopped
• 1 tbsp strong horseradish sauce
• 1 tsp dried mixed herbs
• 1 large garlic clove, finely grated
• 40g blue cheese (optional)
• 2 tsp vegetable oil
• 4 burger buns, split
• iceberg lettuce leaves, tomato slices and relish, to serve

Method:

Tip the beef mince, shallot, horseradish sauce, herbs and garlic into a bowl, and season well with salt and black pepper. Combine everything well using your hands, squeezing the mixture through your fingers repeatedly to help it bind together.

Divide the mixture into four portions and shape each into a 3cm-thick patty. Press a small 50p-sized piece of blue cheese into the middle of each patty, if using, and pack the meat around it to enclose the cheese – this will melt during cooking.

Put the burgers on a plate, cover and chill for at least 30 mins or overnight. Light the barbecue and wait for the coals to turn ashen. Or, heat a gas barbecue to medium.

Lightly oil the burger patties all over and cook for 5 mins until just starting to char. Carefully flip over and cook for a further 4-5 mins (for medium) or longer if you prefer well done. Remove the burgers to a board and leave to rest for a few minutes before serving. Alternatively, fry the burgers over a medium heat for 4-5 mins on each side until cooked through (a probe thermometer should read 70C).

Serve the burgers in the buns with lettuce, tomato slices and relish (see recipe, below), or any other accompaniments of your choice.

Article from: https://www.bbcgoodfood.com/recipes/barbecue-beef-burger

Ingredients:

• 8 good-quality pork sausages
• 1 tsp fennel seeds
• pinch dried chilli flakes
• zest and juice 1 lemon
• 2 tbsp reduced-fat mayonnaise
• ½ onion , thinly sliced
• 1 bulb fennel , thinly sliced
• 4 bread rolls, split in half

Method:

Heat oven to 200C/180C fan/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir in the fennel seeds, chilli flakes and half the zest, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins until golden and cooked through.

Meanwhile, mix the remaining zest and juice with the mayo and seasoning, then stir in the onion and fennel. Leave to stand while the burgers finish cooking.

Place a burger in each roll with some slaw, serving any extra on the side.

Article from: https://www.bbcgoodfood.com/recipes/pork-fennel-burgers-fennel-slaw

Ingredients:

• 500g beef, pork or turkey mince
• 1 red onion , finely chopped
• 1 tsp cayenne pepper
• 1 tsp dried oregano
• 4 rolls , toasted
• 4 slices Monterey Jack cheese
• 4 tbsp chopped fresh tomato
• 1 avocado , sliced

Method:

Mix mince with the onion, cayenne pepper and oregano. Season well, shape into 4 patties and chill for 30 mins.

Heat oven to 200C/180C fan/gas 6. Cook burgers for 15 mins or until done to your liking, flipping over halfway through.

Serve in rolls with cheese, tomato and avocado.

Article from: https://www.bbcgoodfood.com/recipes/tex-mex-burger

Ingredients:

• 400g can chickpeas , drained
• 200g tub low-fat hummus
• 2 roasted red peppers , from a jar, wiped dry, then finely chopped
• 400g lean lamb mince
• small bunch mint leaves, half chopped
• 1 tbsp cumin seeds
• drizzle of olive oil
• 4 large pitta breads
• 100g tub pomegranate seeds

Method:

Lightly crush the chickpeas in a large bowl with a potato masher. Tip half into another bowl, mix with the hummus and peppers, then set aside. Add the mince to the remaining mashed chickpeas, along with the chopped mint, the cumin seeds and some seasoning. Mix with your hands until well combined, then shape into eight small burgers.

Heat the oil in a large frying pan, add the burgers – or fire up the BBQ and brush the burgers with oil – and cook for 5 mins on each side until golden and cooked through. Meanwhile, toast the pitta bread. Split each pitta in half and fill with some red pepper hummus, the remaining mint leaves, two burgers and some pomegranate seeds.

Article from: https://www.bbcgoodfood.com/recipes/lamb-chickpea-pitta-burger

Ingredients:

• 6 pork sausages
• 50g breadcrumbs
• 4 tbsp caramelised onion chutney
• 10 sage leaves, chopped
• 50g blue cheese (we used Gorgonzola) , cut into 4 chunks
• 4 burger buns and salad , to serve

Method:

Heat oven to 200C/fan 180C/gas 6. Using scissors, snip open the sausage skins and squeeze the meat into a bowl. Add the breadcrumbs, 2 tbsp chutney and the sage, then mix well with your hands. Divide the mix into 4, then shape into burgers, pushing the chunks of cheese into the middle of each patty. Make sure the cheese is completely sealed in or it will leak out during cooking.

Place the burgers on a baking tray, then cook for 25 mins until browned and cooked through to the middle. Split open the buns, stuff with your favourite salad, then top with a burger and some of the remaining chutney.

Article from: https://www.bbcgoodfood.com/recipes/sticky-sausage-burgers-blue-cheese

Ingredients:

• 140g long-grain brown rice
• 850g sweet potatoes , peeled and cut into small cubes
• 3 tbsp olive oil
• 1 tsp ground cumin
• 2 tbsp sunflower seeds
• 1 small red onion , very finely chopped
• thumb-sized piece ginger , peeled and finely grated
• 1 red chilli , deseeded and finely chopped
• small pack basil , leaves finely shredded, stalks discarded
• 1 ripe avocado , stoned, peeled and diced
• 2 tbsp lime juice
• 4 brioche burger buns
• 8 round lettuce leaves, washed and dried
• 25g sweet potato crisps , or ready-salted potato crisps
• ½ punnet mustard cress , snipped

Method:

Heat oven to 200C/180C fan/gas 6. Cook the rice following pack instructions, then drain in a sieve. Spread the rice out on a baking tray to steam-dry – it needs to be as dry as possible before adding to the sweet potatoes.

Meanwhile, toss the sweet potatoes with 2 tbsp olive oil and the cumin. Season and spread out in a large roasting tin in a single layer. Roast for 30 mins until tender and coloured, but not too crisp. Meanwhile, put the sunflower seeds in a cup, cover with water and set aside to soak while the sweet potatoes cook.

Put the remaining olive oil in a small saucepan set over a low-medium heat. Add the onion with a pinch of salt and cook, stirring often, for 5 mins. Add the ginger and chilli, and cook for 5 mins more until very soft. Set aside.

Drain the sunflower seeds, pat dry on kitchen paper and tip into a large mixing bowl with the sweet potatoes. Crush gently using a masher or the back of a fork. Add the rice, onion mixture, half the basil and seasoning to taste. Continue to crush together until the mixture is well mixed but not smooth. Form into 4 x 10cm diameter patties. Can be made up to 48 hrs ahead – keep covered and chilled until needed and allow to sit at room temperature for 15 mins before cooking.

Put the patties on a baking tray lined with baking parchment. Roast for 30 mins until warmed through and beginning to brown.

Make the salsa in a bowl by combining the avocado with the lime juice, remaining basil and seasoning to taste. Heat the grill to medium and toast the cut sides of the burger buns for 1 min or until golden brown. Top each bun base with a couple of lettuce leaves. Put the patties on top of the lettuce, top with a spoonful of salsa, a few sweet potato crisps and a scattering of mustard cress. Press on the toasted bun tops and serve with any leftover crisps on the side.

Article from: https://www.bbcgoodfood.com/recipes/spiced-sweet-potato-burgers-avocado-basil-salsa