Photo 18-08-2016, 19 05 02

Rosemary and onion beef burgers

These gourmet homemade beef burgers are another great BBQ favourite, without any of the nasty additives found in pre-made burgers. Making your own burgers also lets you experiment with different herbs and spices, until you’ve found a combination that’s perfect for you. Serve with homemade pickles (recipe coming soon!), bacon, lettuce and crispy french fries on the side.

They’ll keep for up to two days in the fridge, so you could eat any leftovers from Saturday’s BBQ on Monday evening after work!


Makes 5/6 quarter pounders
500g beef steak mince (12% fat)
1 large garlic clove
3 spring onions (white part only)
1 large handful of parsley
2 large handful of rosemary
1 tbsp olive oil
1 tsp Dijon mustard
1 tsp sea salt
1 tsp black pepper
1 small egg
1 tbsp breadcrumbs (To help the burgers to hold together well, but you can skip this step if you’re gluten intolerant)
A burger press (optional)


*Choose a mince that contains at least 10% fat as the fat is what helps bind your burgers together*
Remove your mince from the fridge and allow it to reach room temperature.
In the meantime, crush your garlic and finely dice your Spring onions (the white part only).
Fry the onions in a little olive oil for about 2 minutes or until translucent, then add your garlic and fry for a further minute.
Add your onion and garlic into a large bowl with the breadcrumbs, parsley, rosemary, olive oil, mustard, salt and pepper. Crack your egg into the bowl and mix to combine the ingredients.
Place your minced beef into the bowl and gently mix everything together with your hands (I wear latex gloves – it’s messy!) Be careful not to “overwork” the beef or it’ll become tougher.
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If you’re using a burger press then make sure you use a paper disk on the bottom and top of the pattie or it will stick!

If you’re making the burger by hand then divide your mince into 5 or 6 equal portions and roll into a ball before flattening. They don’t need to be perfect but make sure they’re not too thick.

Place your burgers on a plate in the fridge for a couple of hours, this will “firm them up” so that they hold together better.

Rosemary and onion beefburgers

When you’re ready to cook them you can either fry, grill or BBQ them. If you made quarter pounders & you’re cooking them on the grill then they’ll need about 8 minutes on each side to be well done. The thicker your burgers are the longer they’ll need, but try to only flip them once to ensure they stay tender!

Place in a bun and add condiments of your choice.

I hope you enjoyed this recipe.  I’d love to see your pictures if you decide to use this it, you can tag me in them on twitter or on Instagram @_YumLily !

Lily x

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