Cooking Recipes For Burger | 5 Best Recipes

There is no better way to celebrate summer than with a nice, juicy burger. Whether you’re in the mood for something classic like the almighty cheeseburger, a veggie burger even meat-eaters will crave (seriously), or something more outside the box, like a shrimp or bison burger, we’ve got Cooking Recipes for everyone at your cookout.

Read This Home cooking recipes | easy cooking recipes & Smash burger recipes

1. Beef Burger 

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The classic burger is an all-time BBQ favourite! This super easy homemade beef burger recipe gives you delicious patties, packed with onions and herbs for extra flavour, that are perfect for topping with cheese, lettuce and tomato, and sandwiching between floury buns.


  • ½ tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 x 500g pack British Beef Steak Mince 15% fat
  • 1 tsp mixed dried herbs
  • 1 egg, beaten
  • 4 slices mature Cheddar (optional)
  • 4 white rolls
  • few round lettuce leaves, torn
  • 1 beef tomato, sliced
  • ketchup, to serve (optional)


  1. Heat the olive oil in a frying pan, add the onion and cook for 5 minutes until softened and starting to turn golden. Set aside.
  2. In a bowl, combine the beef mince with the herbs and the egg. Season, add the onions and mix well. Using your hands, shape into 4 patties.
  3. Cook the burgers on a preheated barbecue or griddle for 5-6 minutes on each side. While the second side is cooking, lay a slice of cheese on top to melt slightly (if using).
  4. Meanwhile, lightly toast the cut-sides of the buns on the barbecue. Fill with the lettuce, burgers and tomato slices. Serve with ketchup, if you like.

Serves 4

20 mins to prepare and 17 mins to cook

472 calories/serving


2. Spicy Hot Dogs With Sweet And Sour Glaze

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The whole family will love these spicy hot dogs, which are coated in a delicious sweet-and-sour glaze for extra tastiness and are perfect for a BBQ. 


  • 4 Tesco Finest fiery habanero pork hot dogs
  • oil for brushing the barbecue bars or griddle
  • 4 brioche hot dog rolls, halved
  • 1 spring onion, finely sliced, to serve
  • 15g (1/2oz) coriander, leaves picked, to serve
  • 1 tbsp dark soy sauce
  • 1 tbsp white rice vinegar
  • 3 tbsp ketchup
  • 2 tbsp golden caster sugar


  1. In a small bowl, mix together all the glaze ingredients. Drizzle half over the sausages and then use a pastry brush to coat all sides. Clean the pastry brush thoroughly.
  2. Brush the bars of a preheated barbecue or griddle with oil. Cook the sausages over medium heat for 25-30 minutes until cooked through, turning and brushing with the remaining glaze occasionally.
  3. Meanwhile, lightly toast the cut sides of the buns on the barbecue.
  4. Serve the sausages in the buns scattered with spring onion and coriander.

Serves 4

10 mins to prepare and 30 mins to cook

611 calories/serving


3. Gold Nugget Burger

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If you like your burgers on the rare side, buy ground beef from a high-quality source. You may also use ground beef with higher fat content.


  • 1 ½ pounds ground beef sirloin or chuck (10% fat; see notes)
  • About 1/2 teaspoon salt
  • About 1/4 teaspoon of pepper
  • 8 slices (2 in. by 1 in. and 1/4 in. thick) cheddar cheese
  • 1 red onion (about 8 oz.), peeled and cut into 1/2-inch-thick slices
  • 4 Kaiser, onion, or crusty round rolls (4 in. wide), split
  • Sweet-and-Spicy Sauce
  • 1 ½ cups shredded iceberg lettuce (4 oz.)
  • 1 firm-ripe tomato (about 8 oz.), cored and thinly sliced
  • Guacamole


  • In a bowl, gently mix ground beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Divide the meat mixture into eight equal portions and shape each into a 4-inch round. Top each of four rounds with 2 slices of cheese. Lay another patty on top of each and press the edges together to seal.
  • Lay burgers and onion slices on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close the lid on a gas grill. Cook burgers, turning once until browned on both sides and done to your liking (cut to test), about 7 minutes total for medium-rare. Cook onions, also turning once, until browned on both sides, 7 to 8 minutes total. Remove from grill.
  • Lay buns, cut side down, on the grill and cook until lightly toasted, 30 seconds to 1 minute.
  • Spread Sweet-and-Spicy Sauce on bun bottoms. Add lettuce, tomato, burger, onion, and Guacamole. Set bun tops in place. Serve with remaining Guacamole, sauce, and salt and pepper to add to taste.

Nutrition Facts

Per Serving: 589 calories; calories from fat 41%; protein 47g; fat 27g; saturated fat 12g; carbohydrates 38g; fiber 2.9g; sodium 856mg; cholesterol 133mg.

4. Molten Cheese-Stuffed Burgers

Juicy Lucy Stuffed Cheeseburger 3 of 3

Take burgers to the next level by stuffing them with cheddar and mozzarella for a gooey centre, and topping them with a dollop of herby burger sauce.


  • 1½ tbsp olive oil
  • 1 onion, very finely chopped
  • 70g smoked pancetta, finely chopped
  • 1 garlic clove, crushed
  • 4 thyme sprigs, leaves picked
  • 500g lean beef mince (no more than 10% fat)
  • 50g fresh breadcrumbs
  • 1 egg yolk
  • 60g mature cheddar, grated
  • 60g grated mozzarella

For the Herby burger sauce

  • 120g mayonnaise
  • 2½ tsp English mustard
  • ½ small bunch of parsley, finely chopped
  • ½ small bunch of basil
  • 50g baby gherkins, finely chopped


Over medium heat, heat the oil and fry the onion with a good pinch of salt for 15 minutes until translucent. Pancetta should be added after 5 minutes, then garlic and thyme should be added after 2 minutes. After 15 minutes, remove from the heat and let cool.


Tip the mince into a large bowl. Massage the meat for 5 minutes with your hands, then add the cooled onion mixture, the breadcrumbs, and the egg yolk. Season generously. Divide evenly into four, weighing for accuracy, if you like. Cheese and mozzarella should be mixed together. Shape the beef into patties by patting each into a 10cm circle.

In your hands, divide the cheese mixture into four portions, then form each portion into a disc about 4cm in diameter. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Flatten slightly with your palm, then chill, covered, for at least 30 minutes or up to 48 hours.


The sauce is made by whizzing mayonnaise, mustard, and herbs together in a food processor. Stir through the gherkins, then cover and chill until ready to use.


Light the barbecue. When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don’t have a barbecue, see tip, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts.


Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.


5. Cajun Chicken Burgers

Cajun Chicken Burger 7

Grilled Cajun-spiced chicken breasts are loaded with bacon, avocado, cheese and spinach, then served in a ciabatta bun… set to become a Friday night favourite.


  • 4 skinless chicken breasts
  • 2 tbsp olive oil
  • 4 rashers smoked bacon
  • 2 avocados
  • 4 ciabatta rolls, split
  • 4 thin slices of your favourite cheese
  • 4 small handfuls of baby spinach leaves
  • mayonnaise, to serve (optional)

For the cajun seasoning

  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp paprika



Mix the seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the chicken slightly, then drizzle half the oil over and toss in the seasoning until completely coated. Heat the remaining oil in a large frying pan, sizzle the chicken for 5 mins on each side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.


While the chicken is cooking, halve, stone, peel and slice the avocados, and toast the cut sides of the buns. Cover the tops of the buns with cheese, then grill until melted.


To assemble the burgers, spread the buns with mayonnaise if you want, top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken, then alternate between a slice of chicken and avocado. Top with the bun, press down lightly and serve.


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