Smoky BBQ Beef Burgers with Homemade Sauce
Juicy charred beef burgers, melted cheddar and a sticky homemade BBQ sauce — perfect for a summer barbecue or cosy midweek grill.
This is a proper smoky BBQ burger — charred edges, gooey cheddar and a sticky homemade sauce that beats shop-bought in five minutes. Make it for a weekend barbecue, or when you need a crowd-pleasing midweek treat.
The sauce is quick to make and stores in the fridge for a week, so you can double it and be ready for round two. The dimple in the patty and a short rest are the little tricks that keep these burgers juicy and flat.
Ingredients
- 600 g beef mince 80/20 fat
- 5 ml sea salt — plus extra for seasoning to taste
- 5 ml ground black pepper
- 5 ml smoked paprika
- 100 g tomato purée
- 50 ml apple cider vinegar
- 50 g soft brown sugar
- 15 ml Worcestershire sauce
- 50 ml water
- 5 ml garlic powder
- 5 ml onion powder
- 15 ml olive oil — for grilling and frying
- 4 brioche burger buns
- 20 g unsalted butter — for toasting buns
- 120 g mature cheddar cheese — sliced
- 1 brown onion — thinly sliced
- 1 tomato — sliced
- 2 little gem lettuce — leaves separated
- 4 gherkins — thinly sliced
- 50 g mayonnaise — for spreading
Equipment
- barbecue or indoor grill
- small saucepan
- tongs
- grill spatula
- meat thermometer (optional)
Instructions
Make the BBQ sauce: put tomato purée, apple cider vinegar, soft brown sugar, Worcestershire sauce, water, garlic powder, onion powder, smoked paprika and a pinch of sea salt into a small saucepan. Bring to a simmer over a medium heat, then reduce to low and bubble gently until glossy and slightly reduced, about 8 minutes. Taste and adjust sugar or vinegar if needed.
Toss the brown onion slices with half the olive oil and a pinch of sea salt. Char the onion on a preheated hot grill or barbecue, turning occasionally, until softened and coloured at the edges, about 8 minutes. Remove and keep warm.
Season the beef: place the beef mince in a mixing bowl. Sprinkle over the ground black pepper, smoked paprika and the remaining sea salt. Mix briefly and gently with your hands just until combined — do not overwork the meat or patties will be dense.
Divide the beef into 4 equal portions (about 150 g each). Form into patties roughly the diameter of your buns, pressing a shallow dimple into the centre of each with your thumb to stop doming. Chill the patties on a plate in the fridge for 30 minutes to firm up.
Preheat the grill or barbecue to high. Brush the grates lightly with olive oil so the patties don't stick.
Grill the patties: place them on the hot grates and cook for about 4–5 minutes on the first side. Flip once and cook another 4–5 minutes for medium (adjust time for your preferred doneness). In the final minute, place a slice of mature cheddar on each patty to melt.
While the patties finish, halve the brioche burger buns and brush cut sides with the unsalted butter. Toast the buns on the grill cut-side down until golden, about 1–2 minutes.
Remove the patties from the grill and transfer to a plate. Rest them for 10 minutes before building the burgers to allow juices to redistribute.
Assemble the burgers: spread mayonnaise on both bun halves. Top the base with little gem lettuce, a rested patty with melted cheddar, 1–2 tablespoons of the homemade BBQ sauce, charred brown onion, tomato slice and gherkin slices. Cap with the bun top and serve immediately.
Tips
- Do not overwork the mince when mixing — gentle handling keeps burgers tender.
- Chill patties for at least 30 minutes; it helps them hold together on the grill and gives a better crust.
- Make the BBQ sauce ahead and cool completely — it keeps for up to 7 days in a sealed jar in the fridge.
- If cooking inside, use an indoor grill plate or heavy-based frying pan and finish under a hot grill for a minute to melt the cheese.
- Toast buns just before serving to prevent sogginess from the sauce.
Substitutions
beef mince 80/20 fat → lamb mince in the same quantity
Noticeably differentsoft brown sugar → maple syrup 40 ml
Stays closemature cheddar cheese → Monterey Jack or smoked cheese, same quantity
Stays close
Nutrition
Per serving · estimated
- 930
- Calories
- 48 g
- Protein
- 49 g
- Carbs
- 60 g
- Fat
- 4 g
- Fibre
- 18 g
- Sugar
- 1000 mg
- Sodium
FAQ
How can I tell when the burgers are cooked?
For safely cooked beef, aim for an internal temperature of 71°C. A quick guide: 4–5 minutes each side on a hot grill usually gives medium. Use a meat thermometer for accuracy.
Can I make the patties ahead of time?
Yes — form the patties and freeze them flat on a tray for up to 3 months. Defrost in the fridge overnight before grilling. If refrigerating rather than freezing, keep them covered for up to 24 hours.
How do I stop the buns getting soggy from the sauce?
Toast the cut sides of the buns and spread a thin layer of mayonnaise or butter to create a moisture barrier before adding sauce.
Can I cook these indoors?
Absolutely. Use a heavy-based frying pan or griddle pan on the hob set to medium-high. Finish under a hot grill for a minute to melt the cheese if needed.
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