Homemade burgers always taste great

Ingredients

• 800 gbeef mince
• 1 smallonion
• 1/2pepper
• 1 tbspbreadcrumbs
• 1egg
• 1 tbspDijon mustard
• 1 tbspWorcestershire sauce
• 1 tspsoy sauce
• to tastesalt and pepper
• to tastebacon
• to tastecheese
• to tastelettuce
• to tastetomato
• to tastecucumber
• to tasteonion
• to tastemayonnaise
• to tasteketchup
• to tastemustard
• to tasteavocado

Instructions

1. 1

   Dice the vegetables

   Cut the onion and pepper into small dice.

2. 2

   Mix the seasoning

   In a small bowl, whisk together the egg, mustard, Worcestershire sauce and soy sauce. Season with salt and pepper.

3. 3

   Combine the mince

   In a large bowl, mix the beef mince with the egg mixture, breadcrumbs, diced onion and pepper.

4. 4

   Shape the burgers

   Shape the mixture into 4 burgers.

5. 5

   Prepare for grilling

   If you are not grilling the burgers straight away, place them on pieces of baking paper cut to size.

6. 6

   Grill the burgers

   Grill on a preheated barbecue for about 4–5 minutes on each side.

7. 7

   Turn and serve

   Turn the burgers during cooking and enjoy them with brioche burger buns.

What are homemade burgers?

A burger is a patty served in a bun, with toppings and sauces added to taste. This version follows a familiar American-style barbecue approach, mixing beef with egg, breadcrumbs and finely diced vegetables.

The Worcestershire sauce and soy sauce bring savoury depth to the mixture, while Dijon mustard adds a sharper note. The simple grill method makes these burgers a practical choice for a family cookout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 630 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein and fat, while the breadcrumbs and brioche bun contribute carbohydrates; the egg and sauces also add some fat and energy. Add a generous serving of salad or vegetables alongside the burger to balance the plate.

Building flavour into the patties

Sauces first: whisking the egg with mustard, Worcestershire sauce and soy sauce distributes the seasoning through the mince more evenly.

Small dice: cut the onion and pepper finely so they mix through the meat and are less likely to make the patties difficult to shape.

Shaping and handling

Gentle mixing: combine the ingredients until evenly mixed, without working the mince more than needed. This helps the patties hold together without becoming dense.

Even portions: divide the mixture into four burgers and shape them consistently so they cook at a similar rate. Baking paper is useful if you need to set them aside before grilling.

Grilling and doneness

Hot grill: preheat the barbecue before adding the patties, then grill each side for about 4–5 minutes as directed. Cooking time can vary with the grill and the thickness of the burgers.

Check the centre: make sure the beef is cooked through before serving. Use a food thermometer if you want to check the internal temperature.

Choosing toppings

Fresh toppings: lettuce, tomato, cucumber, onion and avocado add cool, crisp or creamy contrasts to the grilled patty.

Sauces and extras: add mayonnaise, ketchup and mustard to taste, and include bacon or cheese if you like. Brioche burger buns are suggested for serving in the method.

Serving the burgers

Serve the patties in brioche buns with the toppings arranged on the table, so everyone can build a burger to suit them. A simple salad or grilled vegetables make an easy side.

Recipe notes & tips

• Dice the onion and pepper finely so they distribute throughout the patties.
• Whisk the egg and sauces together before adding them to the mince.
• Mix the ingredients just until combined to avoid overworking the meat.
• Shape four burgers of similar size for more even cooking.
• Preheat the barbecue before placing the patties on the grill.
• Keep the toppings ready before the burgers come off the grill.

Variations

• Cheeseburgers: add cheese to the burgers for serving.
• Bacon topping: cook the bacon separately and add it to each bun.
• Avocado finish: add sliced avocado with the other toppings.
• Extra mustard: serve with more mustard at the table for a sharper flavour.
• Fresh crunch: add extra cucumber, lettuce or tomato to each burger.

Common mistakes to avoid

• Large vegetable pieces: dice the onion and pepper finely so they mix into the patties more easily.
• Overmixing: combine the mince only until the ingredients are distributed, rather than kneading it.
• Uneven patties: shape the four burgers to a similar size so they cook at a similar pace.
• Starting on a cold grill: preheat the barbecue before grilling the burgers.
• Skipping the turn: turn the patties during grilling so both sides cook.
• Guessing doneness: check that the centre is cooked through before serving.

How to store

Refrigerate uncooked patties promptly, covered, and cook them within 1–2 days. Refrigerate cooked burgers and toppings separately in airtight containers and use within 3–4 days; reheat the patties until steaming hot throughout.

Frequently asked questions