• 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 500g lean beef mince
  • 4 brioche buns
  • HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise
  • Salad leaves
  1. Heat a dash of oil in a small pan over medium–low heat and gently cook the onion and garlic until onion is soft but not browned. Set aside to cool.
  2. Mix together the beef mince, cooked onion and garlic. Season with salt and black pepper. Form mixture into 4 patties. Place on a tray and refrigerate for 20 minutes.
  3. Brush patties with a little oil. Cook over medium heat on a preheated BBQ or in a frying pan or under the grill. Cook for 5 minutes before turning to cook the other side for a further 4–5 minutes or until the meat is cooked to your liking. Remove from heat and allow to rest while preparing the buns.
  4. Brush the cut brioche buns with a little oil. Toast on a BBQ or place under the grill.
  5. Spread the bases of the buns with HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise. Top with the salad leaves, burger patty and your choice of fillings (see below). Spoon over more mayonnaise before placing on the lid.

Watch How To Video

Top Tips

We’ve used the American style patty (see below) and filled the burger with pickles, Swiss cheese, caramelised onions, lettuce and salad leaves.

Switch it up

If you prefer, you can add any of the following ingredients to the patties:

  • American style: 1 Tbsp wholegrain mustard
  • Italian style: ¼ cup finely chopped sundried tomatoes, ¼ cup finely chopped gherkins and 1 tsp Gregg’s Rubbed Oregano
  • Spanish Style: 1 tsp Gregg’s Smoked Paprika, ¼ cup finely chopped sundried tomatoes and 2 Tbsp chopped fresh parsley
  • Thai Style: 2 tsp Gregg’s Thai Chilli and Lemongrass Seasoning and 2 Tbsp chopped fresh coriander

Add any of the following fillings to your burger:

  • Caramelised red onions*
  • Sautéed mushrooms
  • Swiss cheese
  • Pickles or gherkins
  • Slices of Brie
  • Kimchi
  • Lettuce
  • Sauerkraut
  • Sliced tomatoes
  • Fried egg
  • Sliced avocado
  • Rocket
  • Pear slices
  • Beetroot slices
  • Roasted vegetables – courgettes, capsicum, red onion, etc.

* To caramelise onions – slice 2 red onions. Heat a dash of oil in a frying pan over medium–low heat and gently sauté until the onions start to soften. Pour over ¼ cup balsamic vinegar. Continue cooking the onions until they are sticky and jam-like. In place of the balsamic vinegar, you can use ¼ cup of unsweetened apple juice.

Made With

Rate and Review

5 Ratings

Reviews (5)

Gwen's Review | Rating

I add beetroot patty as well lovely

Anita's Review | Rating

a recipe we do once a week - so good for midweek meals so easy! we use ciabatta buns instead of brioche buns

Felix's Review | Rating

Looks good tasted yum

Caden's Review | Rating

Looks soooooo good and is yummy

Vivienne schlup's Review | Rating