Serves: 4


Phil Vickery

Phil Vickery

  • 500g good quality beef mince
  • 1 small white onion
  • 4 spring onions
  • 1 red chilli
  • Fresh herbs of your liking
  • Salt
  • Pepper
  • 1 egg - beaten
  • Olive oil
  • 4 ciabatta buns
  • 1 washed Romaine Hearts Lettuce
  • 500g cheddar cheese
  • 1 large tomato


  1. Clean and disinfect your work surfaces , chopping boards and equipment thoroughly before getting started, and make sure you wash your hands before preparing food
  2. Dice the white onion and thinly slice the spring onions and red chilli (remembering to remove the seeds!)
  3. Mix the above ingredients by hand in a bowl with the beef and egg
  4. Throw in some fresh herbs and season with salt and pepper
  5. Divide mixture into 4 and by hand shape four patties, roughly an inch thick
  6. Cover and leave in fridge for half an hour, making sure that the raw patties are placed below ready-to-eat food in your fridge
  7. Wash hands thoroughly after handling raw meat
  8. Take this time to clear and clean up used equipment, and to disinfect work surfaces
  9. On a clean chopping board, prepare your lettuce and slice your cheese and ciabatta
  10. Fire up your BBQ ready to cook your burgers. For gas, make sure it is on a high heat, around 200-250°C. For a coal BBQ, make sure that the coals are white.
  11. Brush one side of each patty with olive oil, and place oil-side down on grill
  12. Cook for at least five minutes on each side and check that it is steaming hot all the way through
  13. Check there's no pink meat in the middle and that any juices run clear
  14. Serve in a ciabatta bun topped with sliced tomato, crisp lettuce and a generous helping of sliced English cheddar cheese.

For more information on food safety and advice about cooking burgers at home, visit

Tagged in