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The Ultimate Homemade Beef Burger
Thick, juicy burgers made from quality beef mince. A simple recipe that beats anything from a supermarket.
Shop the ingredients
The exact cuts from our counter, delivered fresh across Essex.
A great burger needs three things: fatty mince, a hot surface and a light hand. Everything else — the brioche, the cheddar, the pickles — is decoration. Buy the best mince you can and you're 90% of the way there.
Method
Divide the mince into 4 equal portions and shape loosely into patties slightly wider than your buns — they shrink as they cook. Press a small indent in the centre of each to prevent doming.
Season the outside generously with salt and pepper just before cooking, never earlier.
Heat a griddle pan or barbecue to high heat. Cook the patties for 3-4 minutes on the first side until a deep crust forms.
Flip once, top with the cheddar, and cook for a further 3 minutes for medium. Cover loosely for the last minute to melt the cheese.
Toast the brioche buns cut-side down in the pan for 30 seconds.
Assemble: sauce on both bun halves, then lettuce, tomato, patty with melted cheese, onion and pickles.
Pro tips from the block
- Fat is flavour: 20% fat mince is non-negotiable. Lean mince makes dry, sad burgers.
- Don't overwork the meat: handle it as little as possible or the patties turn dense and tough.
- Never press: pressing a cooking burger squeezes the juices into the fire, not your mouth.
- Short on time? Our ready-made beef burgers are the same mince, shaped for you.
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