Recipe Ideas

Want the Perfect Burger?

Want to be the known for the best burger in town? This is one recipe choice of Burts for the perfect burger. You’ll need a couple of things…

For the patty (serves 2):

The Perfect Burger250g of top quality British beef mince (preferably Burt’s)
1 red onion
30g panko breadcrumbs
Pinch of salt and pepper
50g mature cheddar cheese

Chimichurri Mayo:

10g parsley
10g coriander
1 garlic clove
1 red chilli
30ml mayonnaise
2 tbsp red wine vinegar

Serve with:

Brioche bun, Chips, Side salad and a Pickled onion

To begin, grate half the red onion, add in the Panko breadcrumbs and beef mince to a large bowl with a nice pinch of salt and pepper and that’s it! In our opinion the best burgers have just a little bit of seasoning and aren’t over powered with millions of herbs and marinades, after all you want to taste the quality of the meat too. Mix together thoroughly until combined and shape into two patties. You can either bake in the oven at 220/200 degrees Celsius (fan) or at 350 degrees Celsius on a griddle with 3 – 5 minutes on each side. Once the patties are done, top with grated cheddar and let it melt!

You can supply the usual sauces like ketchup and mayonnaise to top the burger, but Chimichurri mayo is a game changer. All you need to do for this sauce is chop the parsley and coriander finely, peel and finely chop the garlic and deseed and cut the red chilli finely.

Add the chopped parsley and coriander to a pestle and mortar with a pinch of salt and a splash of cold water. Grind the herbs into a paste consistency, add the mayo, garlic and chilli and two teaspoons of red wine vinegar, and that’s it. Simple but delicious and really takes the burger flavours to the next level!

Another little tip is to pickle some onions to accompany the burger. Simply cut the other half of the red onion you used earlier for the patty into rings and cover in red wine vinegar. These will take on the flavour of the vinegar in just 40 minutes but you can leave for longer for an extra pickled flavour.

Our bun preference is brioche, slightly toasted on one side. Stack the burger with some fresh gem lettuce, the pickled onion and a serving of Chimichurri over the patty. A side of tasty thick cut chips and salad will finish it all off nicely, and there you have it, the perfect burger that will make you renowned for the best burger in town.

As always though, the taste is in the quality of the meat too, not just the accompaniments, so make sure you know where your meat comes from. Burt’s for example only buy from Red Tractor, Eblex and BRC-accredited companies, which means we can guarantee our customers that the produce they serve has been properly cared for and is of the highest possible quality and will taste great too.

We deliver wholesale meat to customers in Sussex, Kent, Surrey and further afield by arrangement. So if you’re interested in changing suppliers to one of the South Coast’s leading catering butchers, then give us a call on 01424 730417.

In our opinion, this recipe is for one of the best burgers around – the perfect burger!

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