Jamie Oliver Barbecue Burgers

This delicious Jamie Oliver barbecue burger recipe is a quick and easy meal perfect for any occasion. Packed with juicy chuck steak, crispy pancetta, and melted Gruyère cheese, it’s topped with tangy slaw and pickled gherkins. I made these for a sunny garden lunch and they absolutely stole the show. (inspired by Jamie Oliver)

Ingredients Needed

Burgers:

• 1 x 840g jar pickled gherkins
• 1 fresh red chilli
• 1/2 bunch (10g) fresh herbs (parsley, dill, or mint)
• 3 or 4 whole cloves
• 800g minced chuck steak (22% fat)
• 8 slices smoked pancetta or bacon
• 2 tsp mustard (American or English)
• 4 slices Gruyère cheese
• 2 ice cubes
• 4 sesame-topped brioche buns

Burger Sauce:

• 3 tbsp Greek yogurt
• 1 tbsp tomato ketchup
• 1 tsp Worcestershire sauce
• 1 tsp Tabasco
• 1 tsp English mustard
• 1/2 lemon
• 1/4 iceberg lettuce

Rainbow Slaw:

• 400g mixed-colour beetroots
• 1 apple
• 1/2 bunch (15g) fresh mint
• 1/2 lemon
• 1 tbsp extra virgin olive oil

How To Make Jamie Oliver Barbecue Burgers

1. Prep Gherkins & Seasoning: Remove gherkins from the jar. Finely slice chilli, chop herbs, and add to the jar with cloves. Slice gherkins on a diagonal, return to jar, and shake to mix.
2. Make Burger Sauce: Mix yogurt, ketchup, Worcestershire sauce, Tabasco, mustard, and lemon juice. Add finely sliced lettuce and mix well.
3. Make Rainbow Slaw: Grate beets and apple. Chop mint and beet greens if using. Toss with lemon juice, olive oil, and a pinch of salt.
4. Shape Patties: Mix the mince, divide into 4, and shape into balls. Press gently to form patties about 1.5cm thick. Season with salt and pepper.
5. Cook the Burgers: Preheat griddle to 200°C. Grill burgers and pancetta. After 1 min, flip. Brush cooked side with mustard. Flip again, top with cheese and pancetta.
6. Melt the Cheese: Cover burgers with basting domes, add an ice cube under each. Steam for 1 min to melt the cheese.
7. Toast the Buns: Cut and toast brioche buns for 1 min, turning halfway.
8. Assemble: Spread sauce on buns, add burgers, slaw, and gherkins. Top with bun lids and serve immediately.

Why I Love This Recipe

It’s bold, juicy, and full of contrast—sweet slaw, tangy pickles, and melty cheese over a smoky burger. You can tweak it so many ways, and it’s always a crowd-pleaser.

Recipe Tips

• Keep patties loose to stay juicy.
• Steam with ice to melt cheese fast.
• Don’t overload slaw so the burger holds together.
• Toast buns lightly to stay sturdy.
• Rest burgers briefly before serving.

How To Store This Jamie Oliver Barbecue Burgers

• At Room Temperature: Serve hot, don’t leave out more than 1 hour.
• In the Fridge: Cool and store in airtight container for up to 3 days.
• In the Freezer: Wrap and freeze patties (cooked or raw) for up to 1 month.
• Reheating: Grill or pan-fry over medium heat until hot through, about 2-3 minutes each side.

FREQUENTLY ASKED QUESTIONS

• Can I grill these burgers outside? Absolutely! They’re perfect on a barbecue.
• What can I swap for Gruyère? Try cheddar, Emmental, or your favourite melting cheese.
• Can I make them ahead? Yes—shape patties and prep toppings ahead. Cook fresh.
• Can I skip the slaw? Sure, or use a simple coleslaw or leafy greens.

Nutrition Facts

Serving Size: 1 burger (approximately 200g)

• Calories: 749
• Total Fat: 39.2g
• Saturated Fat: 14.3g
• Total Carbohydrate: 47.1g
• Dietary Fiber: 3.7g
• Sugars: 17.5g
• Protein: 52.5g ​​

Try More Jamie Oliver Recipes:

• Jamie Oliver Stuffed Chicken Skewers
• Jamie Oliver Piccalilli, Pork & Apple Pies
• Jamie Oliver Charred Aubergine Parmigiana
• Jamie Oliver Chilli Con Carne Meatballs