Cheeseburgers with Secret Sauce
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Cheeseburgers with Secret Sauce

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Our secret sauce is easy and guaranteed to be popular, it makes this cheeseburger that extra bit tasty and satisfying!
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 15 mins Cook: 15 mins
Serves 4-5 Serves 4-5
Good source of iron Good source of iron
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  • 600g Quality Mark lean beef mince
  • ½ large onion, very finely chopped
  • 1 clove garlic, crushed
  • 1 egg, lightly beaten
  • 1 slice wholemeal toast bread, crusts removed, soaked in 2 tablespoons milk
  • ½ cup chives, finely chopped
  • ½ cup parsley, finely chopped
  • ½ cup grated cheese
  • 2 tablespoons tomato paste
  • 1 tablespoon oil
  • Few drops Worcestershire sauce
  • 8 slices Cheddar cheese

Secret sauce

  • ¾ cup mayonnaise
  • 1 shallot, peeled and finely chopped
  • 3 gherkins, finely chopped
  • 1 clove garlic, crushed
  • 1½ tablespoons Dijon mustard
  • 1 tablespoon tomato paste

To serve

  • 4-5 burger buns, halved
  • Lettuce leaves
  • 1 red onion, very thinly sliced



Preheat the oven to grill. Place all the patty ingredients in a bowl, season and combine. Shape into 4-5 patties, cover and refrigerate for 15 minutes. Preheat a BBQ or frying pan to a medium heat. Brush the patties with a little oil and cook for a few minutes until crunchy and brown on one side. Turn the patties over, reduce the heat to medium-low and cook for another 8-10 minutes until cooked through. Transfer the patties to a roasting dish or oven tray and lay a slice or two of cheese on top of each one. Cook under the grill for a minute or so until the cheese starts to melt over the patties.

Secret sauce

To make the secret sauce, combine all the ingredients and season as required.

To assemble

Spread the bottom bun with a dollop of sauce, place a patty on top then add the lettuce leaves and slices of red onion.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 463g
Energy kJ (kcal) 3447 (823)
Protein (g) 57.4
Fat (g) 37.3
Saturated (g)
Carbohydrate (g) 63.2
Sugars (g)
Sodium (mg) 1395
Iron (mg) 8.2
Zinc (mg) 9.6
Vitamin B12 (ug) 4.7
Vitamin D (ug) 0.2
Selenium (ug) 21.2

This dish packs a punch as an excellent source of protein, selenium, iron, zinc and vitamin B12.
  • Be careful not to overcook the patties or they will dry out – they should only just be cooked through. To be absolutely sure use a meat thermometer; when the internal temperature reaches 75°C, they are ready. 
  • Ensure your patties are bigger than the diameter of your buns as they will shrink quite a bit during cooking.
  • Barbecuing meat adds a lovely smokey flavour. 
  • You can use 1/2 cup of dried breadcrumbs soaked in milk in place of the bread if you prefer.
  • You don’t have to stick to Cheddar for burgers – try using something a little different like camembert, Gruyère or fried haloumi. Blue cheese is a perfect match with beef – I highly suggest you give it a go.
  • As an alternative, you could use tortillas to wrap up all the fillings.
  • Grating the onion helps smaller patties cook through quicker.

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