Burger recipes

Burger bonanza!

Butcher Advice

Beef and lamb mince both suited to burgers

Beef mince options for burger recipes

The number of beef mince options available means that you can choose the best fit for your burger recipes based on health, meal type or budget.

Barbecued beef burger

Smoked mini beef burgers

Lamb mince options for burger recipes

Lamb mince is very flavoursome. If it’s not available ask your butcher to prepare some from lamb shoulder, lamb topside or round, the perfect choice for these burger recipes.

Turkish lamb burgers

Mini Greek lamb burgers

Buying tips

  1. Feel packaging when buying pre-packaged mince to find out if it is still chilled and check the package is sealed properly so meat juices cannot run out.
  2. Refer to use-by-dates for packaged mince and use well within that time. Loose mince purchased from the butcher is best used within 1 to 2 days of buying it.

Tips & Techniques

Burger recipes - shaping burgers

  1. Handle the mixture gently, use a light touch and don’t make burgers too compressed
  2. Burgers are best made to around a 3cm thickness so they cook through to the middle without becoming dry on the outside.

Burger recipes - cooking tips

  1. Don’t overcrowd the pan or grill plate - This reduces heat and the burgers stew.
  2. Never use a spatula to flatten the burgers as they cook - You’ll squeeze the meat juices and moisture out making them dry.
  3. Turn the burgers with tongs, ease them from the heat with spatula first - Let the first side cook for 3 to 4 minutes before turning, so they brown well.

Don’t do rare burgers

Burgers should not be served undercooked, rare or pink. A good guide is that when a skewer is inserted into the thickest part of the burger the juices run clear.


Also read more on:

Flavour twists and variations for your burgers 

Great sides for your burgers

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