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. You can easily swap ingredients for what you have on hand, making it versatile and satisfying!
Ingredients Needed
- 1 x 840g jar (29.6 oz) large whole pickled gherkins
- 1 fresh red chilli
- ½ a bunch (10g/0.35 oz) fresh herbs, such as parsley, dill, or mint
- 3 or 4 whole cloves
- 800g (1.75 lbs) higher-welfare minced chuck steak (22% fat)
- 8 slices higher-welfare smoked pancetta or bacon
- 2 teaspoons American or English mustard
- 4 thin slices of Gruyère cheese
- 2 ice cubes
- 4 sesame-topped brioche burger buns
For the burger sauce:
- 3 heaped tablespoons Greek yogurt
- 1 heaped tablespoon tomato ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 teaspoon English mustard
- ½ a lemon
- ¼ of an iceberg lettuce
For the rainbow slaw:
- 400g (14 oz) fresh mixed-colour beetroots
- 1 eating apple
- ½ a bunch (15g/0.5 oz) fresh mint
- ½ a lemon
- Extra virgin olive oil
How To Make Barbecue Burgers
- Preheat the griddle: Preheat the griddle to 200°C (400°F) on medium heat.
- Prepare the gherkins and seasoning: Remove the gherkins from the jar and set aside. Trim and finely slice the chilli, roughly chop the herbs, and place them in the gherkin jar with the cloves. Slice the gherkins on the diagonal (use a crinkle-cut knife if you have one), return them to the jar, and shake to mix the flavors.
- Make the burger sauce: In a bowl, combine most of the burger sauce ingredients. Squeeze in the lemon juice, mix well, and season to taste. Finely slice the lettuce, add it to the bowl, and mix again.
- Prepare the rainbow slaw: Wash, trim, and grate the beetroots and apple. Roughly chop the mint and any nice beetroot leaves, then place everything in a bowl. Squeeze the lemon juice over, drizzle with 1 tablespoon of extra virgin olive oil, and season.
- Form the burger patties: Scrunch up the mince with your hands and knead it well. Divide into 4 portions and shape into cricket-ball-sized patties, pressing them together without packing them too tightly. Season with sea salt and black pepper.
- Cook the burgers: Place the patties on the griddle and press down to about 1½ cm (½ inch) thick using a spatula. Add the pancetta to the griddle as well. Cook for 1 minute, then flip the burgers and bacon. Brush ½ teaspoon of mustard on the cooked side of each burger and cook for another 1 minute. Flip again, top each burger with a slice of Gruyère cheese and 2 slices of crispy bacon.
- Steam the cheese: Place basting domes on the griddle, covering 2 burgers at a time. Slide 1 ice cube under each dome, which will melt and create steam to melt the cheese. Cook for another 1 minute or until the cheese has melted.
- Toast the buns: Cut the buns in half and toast them on the griddle for 1 minute, turning halfway through.
- Serve: To assemble, spread some burger sauce on the base of each bun, then top with a cheesy burger, a dollop of rainbow slaw, and a few slices of gherkin. Enjoy your homemade barbecue burger!
Recipe Tips
- Don’t over-pack the patties: When forming the burger patties, handle the meat gently. Overpacking can make them tough, so keep them loose for a juicy texture.
- Use ice cubes for melting cheese: Place an ice cube under the basting dome to create steam. This helps the cheese melt perfectly without overcooking the burger.
- Toast the buns lightly: Make sure to toast the buns just long enough for them to get crispy, but not too dark. This will help them hold up to the juicy burger and sauce.
- Balance the slaw and sauce: Don’t go overboard on the slaw. A little goes a long way, and you don’t want it to overpower the flavors of the burger and sauce.
- Let the burger rest: After cooking, let the burger rest for a minute before serving. This helps the juices settle and keeps the burger moist.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover barbecue burgers cool to room temperature. Then, store them in an airtight container in the fridge for up to 3 days.
- Freeze: To freeze, wrap the burgers tightly in plastic wrap and place them in a freezer bag or airtight container. They can be frozen for up to 1 month. To serve, thaw the burgers overnight in the fridge before reheating.
- Reheat: Heat a griddle or frying pan over medium heat. Place the burgers in the pan for about 2-3 minutes on each side, or until they’re hot and the cheese starts to melt again.
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
Jamie Oliver Barbecue Burgers
Description
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. You can easily swap ingredients for what you have on hand, making it versatile and satisfying!
Ingredients
For the burger sauce:
For the rainbow slaw:
Instructions
- Preheat the griddle: Preheat the griddle to 200°C (400°F) on medium heat.
- Prepare the gherkins and seasoning: Remove the gherkins from the jar and set aside. Trim and finely slice the chilli, roughly chop the herbs, and place them in the gherkin jar with the cloves. Slice the gherkins on the diagonal (use a crinkle-cut knife if you have one), return them to the jar, and shake to mix the flavors.
- Make the burger sauce: In a bowl, combine most of the burger sauce ingredients. Squeeze in the lemon juice, mix well, and season to taste. Finely slice the lettuce, add it to the bowl, and mix again.
- Prepare the rainbow slaw: Wash, trim, and grate the beetroots and apple. Roughly chop the mint and any nice beetroot leaves, then place everything in a bowl. Squeeze the lemon juice over, drizzle with 1 tablespoon of extra virgin olive oil, and season.
- Form the burger patties: Scrunch up the mince with your hands and knead it well. Divide into 4 portions and shape into cricket-ball-sized patties, pressing them together without packing them too tightly. Season with sea salt and black pepper.
- Cook the burgers: Place the patties on the griddle and press down to about 1½ cm (½ inch) thick using a spatula. Add the pancetta to the griddle as well. Cook for 1 minute, then flip the burgers and bacon. Brush ½ teaspoon of mustard on the cooked side of each burger and cook for another 1 minute. Flip again, top each burger with a slice of Gruyère cheese and 2 slices of crispy bacon.
- Steam the cheese: Place basting domes on the griddle, covering 2 burgers at a time. Slide 1 ice cube under each dome, which will melt and create steam to melt the cheese. Cook for another 1 minute or until the cheese has melted.
- Toast the buns: Cut the buns in half and toast them on the griddle for 1 minute, turning halfway through.
- Serve: To assemble, spread some burger sauce on the base of each bun, then top with a cheesy burger, a dollop of rainbow slaw, and a few slices of gherkin. Enjoy your homemade barbecue burger!
Notes
- Don’t over-pack the patties: When forming the burger patties, handle the meat gently. Overpacking can make them tough, so keep them loose for a juicy texture.
- Use ice cubes for melting cheese: Place an ice cube under the basting dome to create steam. This helps the cheese melt perfectly without overcooking the burger.
- Toast the buns lightly: Make sure to toast the buns just long enough for them to get crispy, but not too dark. This will help them hold up to the juicy burger and sauce.
- Balance the slaw and sauce: Don’t go overboard on the slaw. A little goes a long way, and you don’t want it to overpower the flavors of the burger and sauce.
- Let the burger rest: After cooking, let the burger rest for a minute before serving. This helps the juices settle and keeps the burger moist.
Jamie Oliver Barbecue Burgers