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  • 500g steak mince
  • red onion, thinly sliced
  • 1/2 tsp celery salt
  • A splash of Worcestershire sauce
  • chilli flakes
  • 4 brioche burger buns, toasted
  • 2 vine tomatoes, sliced to serve
  • 8 emmental
  • gherkins
  • frilly lettuce



  • 2tbsp mayonnaise
  • 2tsp French’s American mustard
  • 1tbsp gherkins, very finely diced plus 1 tsp vinegar from the jar
  • 1tbsp ketchup


  • STEP 1

    Mix the burger sauce ingredients together. If you have time, leave the sauce ingredients for a few hours or even make it the day before.

  • STEP 2

    To make the sweet and sour onions, mix the vinegar and sugar in a bowl and toss the sliced onions in it. Stir now and again while you make the burgers.

  • STEP 3

    Put the mince in a bowl. Grate the onion on the course side of a box grater.The tougher outer layers will refuse to grate, so just discard these. You just want the grated purée. Add the grated onion to the mince bowl along with a splash of Worcestershire sauce, celery salt, and chilli flakes. Mix everything with your hands and divide into 8 equal portions.

  • STEP 4

    Flatten each portion into a very thin patty.They will spring back in the pan so make them much thinner than you think you should.

  • STEP 5

    Heat a non-stick frying pan on a high heat.Turn the oven to 200C/fan 180C/gas 6. Fry the patties for 2 minutes each side.You won’t be able to get all 8 in one pan, so as you finish, transfer them to a baking tray.When you have 8, top each with a square of cheese and put in the oven for 2-3 minutes until the cheese melts.

  • STEP 6

    Put some sauce on each bun base. Add lettuce and a couple of slices of tomato. Stack up 2 patties with cheese, then add sauce, the onions and gherkins. Add more sauce, the bun tops and skewer each to hold it together.

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Janine Ratcliffe Portrait
Janine RatcliffeFood director

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