Beef burger
patty recipes.

Black pudding

• 80 g black pudding, finely crumbled
• 1/2 tsp cracked black pepper

Gently fold through the burger mix.

Bacon and onion

• 60 g smoked streaky bacon, cooked and finely chopped
• 50 g caramelised onion, cooled and well drained
• Cracked black pepper

Fold through once completely cool.

Steakhouse pepper

• 1 1/2 tsp coarsely cracked black pepper
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic granules

A simple, punchy steakhouse-style burger.

Blue cheese

• 60 to 70 g Stilton or another firm blue cheese, crumbled
• 1/2 tsp cracked black pepper

Keep the cheese cold and gently fold through.

Jalapeño and Cheddar

• 60 g mature Cheddar, finely diced
• 30 g jalapeños, finely chopped and drained
• 1/2 tsp cracked black pepper

Keep the cheese cold so small pockets remain through the burger.

Mushroom and umami

• 75 g mushrooms, very finely chopped
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic granules
• Cracked black pepper

Cook the mushrooms first until most of their moisture has evaporated.

Cool completely before mixing through the burger meat.

Chilli and smoked paprika

• 1 fresh red chilli, finely chopped
• 1 tsp smoked paprika
• 1/2 tsp garlic granules
• 1/2 tsp chilli flakes, optional

Adjust the chilli depending on how much heat you want.

Horseradish and black pepper

• 1 tbsp horseradish sauce
• 1 tsp cracked black pepper

Particularly good with ribeye or short rib.

Mustard and black pepper

• 1 tbsp Dijon mustard or wholegrain mustard
• 1 tsp cracked black pepper

Keep it simple and let the beef, mustard and pepper do the work.

Garlic butter

• 50 g butter
• 1 large garlic clove, finely grated
• 1 tbsp finely chopped parsley
• Cracked black pepper

Mix the garlic and parsley into the butter.

Chill until firm, then chop into small pieces and fold through the burger mix.

If using the bone marrow base, reduce the garlic butter to around 30 g.

Black garlic

• 2 to 3 black garlic cloves
• 1/2 tsp cracked black pepper
• 1/2 tsp Worcestershire sauce

Mash the black garlic into a paste and gently mix through.

Truffle burger

Use either:

• 20 to 25 g truffle butter
• 1 to 2 tsp truffle paste

Plus:

• Cracked black pepper

Use truffle carefully so it supports the beef rather than overpowering it.

If using truffle butter, chill it first and chop it into small pieces.

French onion

• 75 g caramelised onions, cooled and well drained
• 1/2 tsp dried thyme or 1 tsp fresh thyme
• 1 tsp Worcestershire sauce
• Cracked black pepper

Make sure the onions are not wet or the burger can become too soft.

Cajun burger

• 1 1/2 tsp Cajun seasoning
• 1/2 tsp garlic granules
• 1/2 tsp smoked paprika
• Cracked black pepper

Check how salty the Cajun seasoning is before adding extra salt to the outside.

Korean-style burger

• 1 tbsp gochujang
• 1 tsp finely grated fresh ginger
• 1 garlic clove, finely grated
• 1 spring onion, very finely sliced

Gently combine with the burger meat.

Because gochujang is already strongly seasoned, go easy with additional salt.

Harissa burger

• 1 tbsp harissa paste
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• Cracked black pepper

A warm, smoky North African-style burger.