The Ultimate Classic Burger

Helloooo. So, let’s discuss burgers…




In recent years the humble burger has undergone a metamorphosis. It is no longer merely a greasy, poor quality snack that is grabbed at a drive through or after a night at the pub. It has become a international phenomenon, and a gourmet one at that. The burger is now at weddings, at glossy PR events and featured at every gastro pub in the land. You can get micro burgers (sliders), triple patty burgers (a heart attack) , lamb, vegetarian and fish burgers. The other day I even saw a burger as the garnish for a Bloody Mary, in place of a celery stick. Today however I am taking the burger back to its roots and using good quality ingredients and care to show you how to create the ultimate burger from scratch and in your own home.

In many recipes the burger simply contains mince meat and a sprinkling of salt and pepper – I like to add some extra seasoning and flavour with grated garlic, parmesan and basil leaves. This may offend burger purists but, as I always say, do trust me on this it makes the burger patty so wonderful.



Serves 2

Prep time: 15 minutes (plus 30 minutes chilling time) 

Cooking time: 10 minutes 


  • 400g minced beef (10% fat)
  • salt and pepper
  • 2 tbsp grated parmesan
  • 1 large small handful basil leaves, finely chopped
  • 3 cloves garlic, grated
  • 2 plum tomatoes, sliced
  • romaine lettuce leaves
  • 2 rashers back bacon
  • 2 slices good quality cheddar cheese
  • 1/2 red onion, finely sliced
  • 1 tbsp white wine vinegar
  • 2 tbsp tomato sauce
  • 2 tbsp mayonnaise
  • 1 tsp Worcestershire sauce
  • 1 tbsp olive oil
  • 2 brioche buns


  1. In a large bowl use your hands to mix together the meat, garlic, basil and parmesan. Add in a generous seasoning of salt and pepper and keep mixing until everything is well combined.
  2. Split the minced beef in half and roll each half into a ball. Place this ball on a flat surface and just flatten it down until the burger is about one and a half inches thick and a circular patty. Place this on a plate and leave in the fridge for about half an hour to help the meat set.
  3. Meanwhile combine the red onion, salt and vinegar together in a bowl to pickle slightly.
  4. In another small bowl stir together the tomato sauce, mayo and Worcestershire sauce.
  5. Place two frying pans over high heats. Drizzle the olive oil into one pan and fry the bacon for a few minutes until it is at your desired level of crispness.
  6. When the second frying pan is hot add the two burger patties. Fry for 4 minutes on either side. This will make the burger medium rare but obviously cook for longer if you wish. Once the burger has been flipped over place a cheese slice on each so that it can melt a little into the burger.
  7. Cut each brioche bun in half and fry the sliced side in the bacon fat for about 20 seconds.
  8. Now time to layer up your burger. I would recommend layering in this formula: 1/2 bun, burger sauce, burger, cheese, bacon, tomato, lettuce, 1/2 bun.
  9. Now demolish!

I really hope you all enjoyed reading (and then hopefully making) this recipe. Let me know in the comments what you think and do not forget to subscribe to my blog. 

12 thoughts on “The Ultimate Classic Burger

  1. Kane Edwards says:

    Hey, Rosie!
    I wanted to say thank you for dropping a like on one of my blog posts… My team and I really appreciate your support!
    We decided to take a look at your blog… Very impressive! You have beautiful pictures and a simple yet elegant blog design!
    We stumbled upon this post about how to make the ultimate classic burger. On our blog, we have a section dedicated to cooking and creating dishes… And we are really inspired by this recipe!
    If you’re willing, we would like to use your recipe to create this burger and showcase it on our blog! We would give you full credit for the recipe and include a link to this post as well. In return, would it be possible to receive a shout out from you as well…?
    Keep up the delicious work Rosie!
    ~Kane Edwards
    True Fast Food


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