Classic Burger Recipe

There’s nothing finer than a classic hamburger, especially as the days are getting longer and BBQ season is kicking off!
Buy freshly minced meat from a butcher — it’s worth the effort. Try chuck, oyster or even wagyu if you want to impress.


2 tbsp olive oil – Coronea Grove, Lentara Grove, Mt Direction Olive Grove, Village Olive Grove

1 onion, diced Laos Fresh Farm, Mooreville Gardens, Seven Springs Farm, Steve’s Vegies

600g good quality chuck steak, minced coarsely Real Beef

Dash Worcestershire sauce

1 tbsp tomato relish Rocky Gardens, Taste of Tam ‘O Shanter, Vix Kitch

Sea salt and freshly ground black pepper A Pinch of

1 egg, lightly beaten Mt Roland Free Range Eggs

4 slices good quality cheddar cheese Elgaar Farm, Southern Sky Cheese Company

4 rashers bacon Mt Gnomon Farm, Tamar Artisan Small Goods

4 burger buns Apiece Bakery, Manubread, Sandy’s Sourdough

2 ripe tomatoes Tasmanian Natural Garlic and Tomatoes, sliced (when not in season add extra relish!)

8 fresh lettuce leaves Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies

Beetroot relish to serve Rocky Gardens, Taste of Tam ‘O Shanter, Vix Kitch



Heat a tablespoon of oil in a pan over medium heat and cook onion for five minutes until softened and lightly coloured. Set aside to cool completely. In a medium bowl, mix mince with Worcestershire sauce and tomato relish and season with salt and pepper.

Add cooked onion and egg and mix well. Take a small spoonful of mixture and cook to test the seasoning. Adjust if necessary. Shape remaining mixture into four large patties with your hands. The patty should be slightly larger than the bun, as it will shrink when it cooks. Place patties on a flat plate, cover and refrigerate for 30-60 minutes. Place a large heavy-based pan over high heat, add remaining oil and place burger patties in pan. Reduce heat to medium and cook burgers for five minutes on one side, then flip over to cook the other side. Place a slice of cheese on top of each to melt as the burger cooks.

Cook on second side for a further four to five minutes. As the patties cook, grill or fry bacon rashers until crispy. Place on top of burger patties. Split buns in half and grill cut sides until crisp and toasty. Assemble the burgers, adding tomato, lettuce and relish. Skewer with a sprig of fresh rosemary.

Serve with roasted vegetables, chips, salad, kimchi, kraut or whatever takes your fancy!

Classic hamburger Photo: Marina Oliphant

This recipe first appeared on good