These homemade beef burgers feature a combo of juicy meat, crispy bacon, sweet onions and spicy mayo. Served on brioche buns, they make a cracking dinner.
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COOK. STORE. SAVE.
Clever storage: Burger patties can be frozen. Place them in an airtight container, separating each patty with a square of baking paper. Freeze for up to 3 months and defrost in the fridge overnight before cooking.
Is there anything more delicious than homemade beef burgers cooked on the barbie? Simple answer: No! They’re a timeless classic. A juicy beef burger patty, some sliced tomato and a few lettuce leaves on a soft bun is all you need for a basic beef burger. Here are some tips to make sure you cook your beef burgers right every time and some easy ways to level up your burger game.
There are a few choices when it comes to cooking burgers on the grill, some of which will come down to your equipment. You can cook your burger on a flame grill or a flat grill and over gas, flames or charcoal. The benefit of flame grilled burgers is you get those beautiful chargrill marks, while the flat grill gives you easier-to-control, even cooking.
There are a couple of things to do before you start cooking your flame-grilled burgers. One is to make sure the cooking surface is hot when the beef burger patties go on. This gives you a crust on the outside and keeps the meat juicy inside. The other thing is to make sure your cooking surface is clean – if there’s anything on the BBQ, the grilled burgers may stick to it, making them hard to turn. You can oil your cooking surface before you BBQ burgers on the grill if preferred, but with a clean grill you shouldn’t have to.
We’ve used flavoured thyme and parsley burgers in our recipe but there are other ways to give your BBQ burgers more flavour. The simplest and easiest way is seasoning with salt and pepper, but you can also use meat rubs for a more smoky flavour. Our other favourite addition is caramelised onion. The secret here is cooking it low and slow – you want the onion soft and tender and beautifully caramelised.
How you prep the accompaniments will make or break your burger. For perfectly melted cheese, add it to the patty on the grill a minute or so before it’s ready. This gives better ‘meltiness’ than if you add it after you remove the patty from the BBQ. Make sure you toast your bun, too – put it cut-side down on the BBQ. Brioche buns burn quickly so keep a close eye on them – 30 seconds is plenty.
Made this burger and ready for more BBQ burger ideas? Our best-ever Aussie burger has a homemade smoky mayo, while these easy chicken burgers with apple and slaw are a real show stopper. For more ideas and inspiration, check out our collection of burger recipes.
From the table centerpiece to sides, salads and dessert, we've got everything you need to make getting the BBQ firing this Christmas easy.
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Tripled smoked over Beechwood chips for a rich, smooth flavour.