Wednesday, 20 May 2009

Recipe - Hamburgers Grilled on the Bun

This is my preferred way of cooking burgers if I can't use a barbecue.

By cooking them this way you end up with lots of nice meat juices in the buns. As always, freestyle the toppings and condiments. However, I would recommend just using salt and pepper in the mince - just to keep it as 'meaty-tasting' as possible.

I've tried many different buns for this but the only type I never used more than once is the so called hamburger buns that you can buy in the shops. They're too thin and taste like cardboard.

Ingredients (makes 2 - 4 burgers depending on how thick patties you make)
500g beef mince
2 - 4 buns, split
Sliced pickled gherkins

Pre-heat the grill in your oven.

Season the mince and mix it gently. Try not to compact it too much.

Put mince on top off the bottom part of each bun, making sure to not make the layer too thin and trying to cover all of the bun.

Put the bun and mince under the grill and cook until done to your liking. Towards the end, put the tops of the buns, cut side up, under the grill too so they get a bit of a crunch.

Assemble burgers with your favorite toppings and condiments.



  1. I'm going to try this next time its burgers - I normally chargrill but like the idea of the juices soaking into the bun - yum yum.

  2. Glad you liked the idea!

    Normally I'd cook them on a barbie but since I live on the second floor it's a bit harder to do that at the moment.

    The juices soaking the buns is great. That's why I keep the seasoning to just salt and pepper - I want as pure flavours as possible.

    Let me know what you think when you've tried it!

    // Mike

  3. Great Idea! They do something similar in Portugal, albeit with a thin veal steak. The result is delicious as when you bite into the bun you can taste all the lovely meat juices! Definitely trying it with hamburgers too. How would you do it on a barbecue, though?

  4. Oh, I missed that one when I was in Portugal. Would definitively have tried it if I've known about it.

    I wouldn't really try to make this on a barbecue. This is something I started making after I moved to a new place where I can't have a barbecue.

    // Mike


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// Mike