Try this epic burger recipe, then check out our Brazilian piri-piri spatchcock poussins and Brazilian moqueca. Find more Brazilian recipes here, then check out the 10 things we love about São Paulo cuisine.


  • 3-4 tbsp peri peri sauce
  • 1 tbsp brown sugar
  • 16 slices streaky bacon
  • 1kg beef mince
  • 1 large red onion, peeled and grated
  • a small bunch flat-leaf parsley, chopped
  • a good handful soft breadcrumbs
  • 1 egg
  • for frying vegetable oil
  • 16 slices emmental
  • 8 brioche burger buns, toasted
  • to serve soft lettuce


  • 1/2 a small bunch flat leaf parsley, finely chopped
  • leaves, a small handful oregano, chopped
  • 1 small red chilli, finely chopped
  • 1/2 clove garlic
, chopped
  • 1 tsp smoked paprika
  • 1 large gherkin, chopped
  • 1 tbsp red wine vinegar
olive oil


  • 4 tbsp mayonnaise
  • 1 small avocado, stoned and diced
  • a small bunch coriander, roughly chopped
  • 1 
lime, juiced


  • 2 large red onions, cut into thin rings
  • 1 tbsp brown sugar
  • 2 tbsp red wine vinegar


  • 100g 
plain flour
  • 1 tsp cornflour
  • 1 tsp ground cumin
  • 1 tsp mild chilli powder
  • chilled soda water
  • 2 ice cubes
  • 2 large 
onions, peeled and first layer of onion removed
  • vegetable oil
, for deep frying


  • STEP 1

    To make the chimichurri, pulse all the ingredients in a food processor, adding enough olive oil to make a spoonable relish and season.

  • STEP 2

    To make the mayo, whizz everything in a food processor until blended and season.

  • STEP 3

    To make the sweet and sour onions toss everything together with a good pinch of salt and leave to marinate.

  • STEP 4

    To make the bacon, mix the peri peri sauce and brown sugar. Brush over the bacon and grill until crisp. Keep warm in a low oven.

  • STEP 5

    To make the onion rings, whisk the flour, cornflour, spices and a pinch of salt with enough soda water to make a thick batter that will coat the onion rings. Add ice cubes and keep cool.

  • STEP 6

    Slice the onions into 1cm rounds and put in a heatproof bowl. Pour a kettle of boiling water over the rings and stir well. Drain and pat dry. Fill a pan or deep-fat fryer no more than 1/3 full of oil and put over a medium heat until the temperature reaches 180C or a piece of bread browns in 30 seconds.

  • STEP 7

    Dip the onion rings in the batter. Drop them carefully into the oil and fry in batches. Cook until crisp and dark golden. Drain on kitchen paper and keep warm in a low oven while you cook the burgers.

  • STEP 8

    To make the burgers mix the mince, grated onion, parsley, breadcrumbs, egg and season.

  • STEP 9

    Divide into 16 and form into flat burgers (they will shrink and pull up when cooking so make them a lot flatter than you want them to end up). Heat a barbecue, griddle or heavy frying pan. Brush the burgers with oil then cook them for 3-4 minutes on each side until cooked through. If cooking on a hob do this in batches then transfer to an oven tray and add a slice of cheese to each. Put in a low oven to let the heat melt the cheese a little.

  • STEP 10

    To build the burgers spread the bottom of a toasted bun with some avo mayo. Top with lettuce then the first patty and cheese. Add some bacon, the sweet onions, chimichurri then another patty. Top with the onion rings and more avo mayo. Squish together and eat!

Watch our 20-second video for the easiest way to stone an avocado...


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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