Gourmet Beefburger recipe

Feeds six hungry mouths!

675g or 1+1/2 pounds of coarse minced steak mince (I prefer chuck steak) not too lean.
1 small onion finely chopped or grated
1/2 tsp Cajun spice
1/2 tsp salt
1/2 tsp cracked black pepper
1/2 tsp good quality olive oil
1 clove of garlic smashed & scraped on chopping board with a pinch of salt, using the back of a knife.
1 tsp of Dijon mustard
1/2 tsp of dried Italian herbs
1 tsp of Worcester sauce
100g of fresh breadcrumbs
A handful of finely chopped flat parsley

Combine all of the ingredients & mix together well, It’s best to get your sleeves rolled up & get stuck in with your hands to distribute the ingredients evenly. If your squeamish you can use rubber gloves!

Shape into even size pats, not to thick as they dome up whilst cooking, with this in mind It’s best to push in the burgers in the center on one side.

When making burgers in work I always retain the lids off old jars or containers which I can then press the meat into for perfect evenly shaped burgers.

There is alot going on in this recipe but it is a tried & tested winner, if your looking to impress then this recipe is for you.


Use good quality steak mince coarsely ground, from a high street butcher if you can.

The only thing missing now is top notch “kick ass” burger relish. I will post that recipe soon, watch this space.





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