Home Burger

by Karen Clark

A restaurant quality burger, made in your own home.

Recipe by Karen Clark, Milk And Honey Food Photography. Why not look at her other recipes, a flavoursome butter chicken and a warming chunky chilli?

For high-quality images that bring the sweet taste of success, here are her details… hello@5littleboys.co.uk, hello@milkandhoneyphotography.co.uk


  • 1 small onion, diced
  • 500g beef mince preferably 15% fat ( fat adds to the flavour and helps bind)
  • 1 egg
  • salt & pepper to taste
  • 1 tbsp vegetable oil
  • burger buns
  • tomato/ ketchup/ bacon / dill pickles (gherkins) / onion/ lettuce or any topping you like


  1. Put 500g beef mince into a bowl with 1 small diced onion and 1 egg, seasoning, and mix together. Divide the mixture into four. Wet your hands.
  2. Carefully roll the mixture into balls, each about the size of a tennis ball. With the palm of your hand, gently squeeze down to flatten into patties about 3cm thick.
  3. Make sure all the burgers are the same thickness so that they will cook evenly.
  4. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 minutes.
  5. To cook either BBQ, grill or shallow fry.
  6. Leave to rest on a plate so that all the juices can settle inside.
  7. Slice four burger buns in half.
  8. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred.
  9. Place a burger inside each bun, then top with your choice of accompaniment.

NorthernLife Jan/Feb 24