The Best Burgers

Get inspired by our juicy burger recipes this Bank Holiday weekend!

Although we know the weather forecast suggests a mixture of sun and rain, we at Lainford will be lighting up our BBQ's this weekend regardless.

So if you are doing the same and want some burger inspiration, have a look through our recipes and see if any catch your eye.

The Perfect Cheeseburger (Olive)

The 'classic' burger.

Ingredients 

• 2 tbsp of unsalted butter, melted
• 4 brioche buns, halved
• 4 Lainford Butchers Steak Burgers
• 4 cheese slices
• Pickles, cut into pieces

Sauce

• Pinch of sweet smoked paprika
• Pinch of onion powder
• Pinch of garlic powder
• 2 tsp Dijon mustard
• 2 tbsp liquid from the pickle jar
• 2 tbsp mayonnaise
• 1 tbsp tomato ketchup
• 2 echalion shallot, finely chopped

Method

1. Make the sauce. Do this by combining all of the sauce ingredients into a bowl with salt and pepper.
2. Melt your butter in a pan and toast your buns until golden. 
3. Now your sauce is made and buns are ready, begin cooking the burgers on the BBQ. Sprinkle on some salt and flip when needed. When cooked through, add a slice of cheese to each burger and close the lid of your BBQ for 30 seconds or until melted. Move onto a plate and begin assembling. 
4. Spread the homemade sauce onto the bases of each bun, add in your cheese patties, top with pickles and enjoy.

Steak Burgers with Peppercorn Sauce (Olive)

The 'Posh' burger.

Ingredients 

• Butter
• 4 shallots, finely chopped
• 1 tbsp Sherry vinegar
• 2 tsp black peppercorns, crushed
• 150ml beef stock
• Splash of Worcestershire sauce
• 5 tbsp double cream
• 1 tsp garlic salt
• 4 Lainford Butchers Steak Burgers
• 4 slices emmental 
• Soft lettuce leaves
• 4 brioche-style burger buns, toasted
• Red onion slices and gherkin slices to serve

Method

1. First up, make the peppercorn sauce. Heat a large knob of butter in a frying pan and cook half the shallots until soft and golden. Add the vinegar and crushed peppercorns, turn up the heat and cook until the vinegar has almost evaporated, then tip in the stock and Worcestershire sauce, and cook until the liquid is reduced by ¹/2. Add the cream and simmer for 2 minutes. Keep warm.
2. Sprinkle some garlic salt onto your burgers and grill on the BBQ until cooked. Add a slice of cheese to each then grill until the cheese has melted.
3. Add lettuce to each bun base. Sit a burger on top then add the onions, gherkins and bun top. Serve each burger with a small bowl of sauce for dipping.

The Full Works Burger (Olive)

The 'Everything' burger.

Ingredients

• 4 Lainford Butchers Steak Burgers
• Pinch of chilli flakes
• 4 brioche buns
• 2 vine tomatoes, sliced
• 8 slices emmental 
• Red onion, sliced
• Splash of Worcestershire sauce
• Gherkins, sliced
• Lettuce to serve

Sweet & Sour Onions

• 2 tbsp red wine vinegar
• 2 tsp golden caster sugar
• 1/2 red onion, finely sliced

Sweet Burger Sauce

• 2 tbsp mayonnaise
• 2 tsp French's American Mustard
• Gherkin, very finely sliced
• 1 tsp gherkin vinegar from jar
• 1 tbsp ketchup

Method

1. Mix the burger sauce ingredients together. If you have time, leave the sauce ingredients for a few hours or even make it the day before.
2. To make the sweet and sour onions, mix the vinegar and sugar in a bowl and toss the sliced onions in it. Stir now and again while you cook the burgers.
3. Sprinkle the chilli flakes, celery salt, grated puree on to the burgers and cook on the BBQ with a splash of Worcestershire sauce. When almost cooked through, add your cheese to the top of the burger and melt. 
4. Put some sauce on each bun base. Add lettuce and a couple of slices of tomato. Stack up 2 patties with cheese, then add sauce, the onions and gherkins. Add more sauce, the bun tops and skewer each to hold it together.

Double-Swiss and Green Chilli Relish Burgers (Olive)

The 'Cheesy' burger.

Ingredients 

• 1 tbsp Dijon mustard
• 8 slices of emmental cheese
• Soft lettuce to serve
• Tomato slices to serve
• 4 crusty rolls
• 4 Lainford Butchers Steak Burgers

Relish

• 10 cornichons, finely diced
• 2 green chillies, diced
• 1/4 onion, finely diced
• 1 tbsp flat-leaf parsley 
• 2 tsp white wine vinegar
• 1/2 tsp golden caster sugar

Method

1. Mix all the relish ingredients together with
 a splash of olive oil and leave it to one side while you cook the burgers.
2. Cook your burgers on the BBQ. Add cheese when they are nearly done and melt on top.
3. Put some lettuce and tomato on the bottom of each bun. Sit two burgers on top then 
a spoonful of the relish. 

Cheeseburger Tacos (Olive)

The 'Not-A-Burger' burger.

Ingredients 

• 8 Lainford Butchers Steak Burgers
• 1 tsp garlic salt
• 1 small onion, grated
• 1/2 tsp smoked paprika
• 8 corn tortillas
• 1 iceberg lettuce
• 100g grated Monterey Jack cheese

Burger Sauce

• 3 tbsp mayonnaise
• 1 tbsp tomato ketchup
• 1 tbsp French's American Mustard
• Gherkins, finely chopped to make 2 tbsp, plus 1 tsp of vinegar from the jar
• Finely chopped onion to make 1 tbsp
• 1/2 tsp caster sugar

Pink Pickled Onions 

• 2 tbsp red wine vinegar
• 2 tsp caster sugar
• 1 red onion, cut into thin rounds
• Pinch of dried chilli flakes

Method

1. Mix the burger sauce ingredients and leave to sit at room temperature while you prepare everything else.
2. Mix the vinegar and sugar then add the red onions with a pinch of salt and chilli flakes, if using, and toss.
3. Take 8 of our burgers and sprinkle the grated onion, garlic salt and paprika on to them. then BBQ until cooked through. 
4. To build the tacos, add some lettuce to each tortilla then break up a patty into chunks and sit on top. Add some cheese, pickled onions and burger sauce.

Cheers,

Nick