Beef Burgers

Beef Burgers

These delicious beef burgers are perfect for BBQing but also just as tasty fried in a pan and served inside a soft roll with plenty of caramelised onions. Halloween, Bonfire night, birthday party or a weekend treat meal with the kids; they go down well at any time of the year! Naturally gluten and wheat free, these home-made beef burgers contain just a few simple ingredients, with no unnecessary flour, breadcrumbs or other fillers to pack them out. Once you have tried these and can see how easy they are to make, you won’t buy a shop bought burgers again!


  • 500g lean minced beef
  • 1 red onion - diced
  • 2 cloves garlic - crushed
  • 1 free-range egg
  • olive oil
  • salt and pepper
  • ½ teaspoon mixed herbs


Serves: 4

Diet: Gluten and Wheat Free

Cuisine: American

Type: Main


Prep time: 40 mins Cook time: 15 mins

In a frying pan, heat some oil and cook the diced onions until just soft. Add the garlic and cook for a couple of minutes. In a mixing bowl, add the beef and break it up with a fork. Stir in the onions and garlic and mix together thoroughly. Season with salt and pepper and add in the mixed herbs.

Break in an egg and mix it through the beef and onions. Separate the mixture into 4 equal portions and mould with your hands until you have 4 burgers. Make a depression in the centre of each burger which will ensure the burgers cook evenly and stay flat. Place them on a plate, cover with cling film and refrigerate for at least 30 minutes so that they firm up and don’t fall to pieces when cooked. Once chilled, brush each side with olive oil and place the burgers on the BBQ or fry in a non-stick pan for around 5 minutes on each side.

Serve in soft rolls with a generous portion of caramelised onions, cheese slice and some salad. These burgers can be frozen once they have been formed into patties and defrosted and cooked when needed. Fancy a lamb burger? Replace the beef mince with lamb mince and add ½ teaspoon dried rosemary instead of the mixed herbs for a tasty alternative.

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