Jamie Oliver Barbecue Burgers

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.
Jamie Oliver Barbecue Burgers
Jamie Oliver Barbecue Burgers

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 Barbecue Burgers

Course: Dinner
Servings

4

servings
Prep time

25

minutes
Cooking time

10

minutes
Calories

749

kcal

These juicy chuck steak burgers are loaded with crispy pancetta, melted Gruyère, zesty slaw, and tangy gherkins—perfect for a crowd-pleasing barbecue or indulgent weekend treat.

Ingredients

  • 800g chuck steak mince

  • 8 pancetta slices

  • 4 slices Gruyère

  • 2 ice cubes

  • 4 brioche buns

  • Pickled gherkins

  • Red chilli, herbs, cloves

  • Sauce & slaw ingredients

Directions

  • Season gherkins, slice and set aside.
  • Make sauce and mix with shredded lettuce.
  • Make slaw with beets, apple, and mint.
  • Shape patties and grill with pancetta.
  • Add mustard, cheese, and melt with steam.
  • Toast buns and assemble burgers with sauce, slaw, and gherkins.

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