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    National Barbecue Week

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    • 500g beef mines (best quality you can afford)
    • 4 shallots finely diced
    • 1 teaspoon English mustard
    • 1 egg yolk
    • 25g panko breadcrumbs
    • Freshly chopped parsley
    • Salt and pepper
    • Smoked bacon
    • Good quality cheese
    • Gherkins
    • Mayonnais
    • Burger buns



    1. In a large bowl, mix toegther the beef mince, shallots, mustard, egg yolk and breadcrumbs until well combined. Divide into 4 rqual portions an shape into burgers. Cover and chill the burgers in the fridge for at least 30 minutes (you can prep these up to 2 days ahead)
    2. Pop burgers on a hot barbecue for about 12 minutes, turning regularly. Always check burgers are cookied through before serving. Alternatively, heat a griddle pan until hot and coat the burgers in oil. Leave to rest on a plate under some foil. Cook the bacon in the pan until really crisp, then set aside with the burgers. Place the cut side of the buns onto the griddle to toast slightly.
    3. Serve and garnish to your preference.

    Shutterstock _1098912554

    Smokey Mushroom Burger and Garlic Mayonnaise


    • 4 large flat mushrooms
    • 1 tablespoon olive oil
    • Chopped fresh thyme
    • 50g panko breadcrumbs
    • 1 tablespoon tomato paste
    • 2 chopped roasted red peppers
    • 3 chopped red onion
    • 1 teaspoon smoked paprika
    • 1 teaspoon sherry vinegar
    • 1 teaspoon brown sugar
    • Salt and pepper
    • 4 garlic cloves
    • 50g quality mayonnaise


    1. Heat up the barbecue. To make the garlic mayo, wrap the garlic cloves in a foil parcel, position on a hot spot of the barbecue and cook for 20 minutes until really soft. Alternatively, bake in a hot oven for 20-30 minutes. Leave to cool, then squeeze the cloves out of their skins and mash with a fork. Mix the garlic puree with the mayonnaise, then chill until ready to servce.
    2. Remove the stalks from the middle of the mushrooms and finely chop them. Heat a drizzle of oil in a pan (on the barbecue or hob), add the stalks and fry for a few minutes until golden and soft. Cook for 5 minutes more, then set aside to cool a little. Rub the mushroom caps with a little oil, season, then top each one with 1/4 of the mixture. Can be chilled for up to 1 day.
    3. Meanwhile, heat a little oil in another frying pan (on the barbecue or hob), and add the onions. Cook for 15 minutes until soft and golden, and then add the sugar, vinegar and some seasoning. Cook for 5 more minutes until caramelised and sticky. Can be chilled for up to 2 days.
    4. Put the mushrooms on the barbecue (stuffed side up), close the lid or cover with foil, and cook for 20 minutes until soft and cooked through. Be sure to keep an eye on the heat and move to the upper shelf if the bottoms of the mushrooms start to burn. Split the rolls and heat these on the barbecue too. Spread each roll with some garlic mayo, top with salad leaves, a filled mushroom, some sticky onions and a grating of cheese.