Barbecuing the best beef burger doesn’t have to be complicated. Start with good quality beef mince. Our top pick is coarsely minced chuck, it has the perfect meat to fat ratio (80% meat and 20% fat). Customise it with your favourite fillings, your favourite burger sauce and of course pickles are optional.
    • 4 burger buns, split
    • 4 slices of swiss cheese
    • 4 butter lettuce leaves
    • 2 tomatoes, sliced
    • Sauce to serve, mustard, tomato, mayo


    • 750 grams coarsely ground chuck beef
    • 1 brown onion, finely chopped
    • 1 garlic clove, finely chopped
    • 2 tablespoons Worcestershire sauce
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • ½ teaspoon pepper
  • In a bowl combine all the patty ingredients (see tip 1). Divide the mix into 4 portions
  • Roll each portion into a ball and then flatten with the palm of your hands, so they are about 2 cm thick. Using your thumb, make an indentation in the centre of the patty. This helps to keep the patties a consistent thickness when cooking
  • Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
  • Brush the cooking grills clean with a wire brush. Grill the patties over direct medium-high heat, with the lid closed, for 3 to 4 minutes per side, or until cooked to your liking. Once there is one minute left of the cook time, place a slice of cheese over each patty to melt. Toast the buns, for 1 minute per side.
  • Build the burgers buns with a patty, tomato, pickles, lettuce and sauce.