With National Burger Day coming up on the 27th August, treat yourself and family or friends to these delicious burgers as the summer comes to a close. The toppings make it easy to switch these up too, with a spicy salsa, a cool herby mayo and a fruity pomegranate pickle. 

Serves 4

Prep: 20-30mins

Cook: 10mins

Ingredients: Burgers

• 500g good quality lean beef steak mince (I use the 10% fat version, but there’s a variety available dependent on personal tastes. For a real luxury treat, you can even swap out 200g of the beef mince for lamb mince).

• 1 red onion grated

• 2 garlic cloves grated

• 1 tsp cayenne pepper

• 1 egg

• Salt and pepper to taste

• Burger buns/chips/salad to serve

Ingredients: Herby Mayonnaise

If the thought of making mayonnaise from scratch puts you off, just mix the herbs into a few tablespoons of shop bought mayo. 

• 2 egg yolks

• 1 tbsp dijon mustard

• 250ml rapeseed oil (you can also use sunflower oil)

• 2 tsp white wine vinegar or lemon juice

• 2 tbsps. Fresh chopped parsley

• 2 tbsps fresh chopped chives

• 1 tbsp fresh chopped dill 

Ingredients: Fruity Pomegranate Pickle

• 1 pomegranate

• 1 tbsp cumin seeds

• 1 tbsp fennel

• 1 tsp lemon juice

• 1 tsp oil

• Salt and pepper to taste

Instructions: I find it easiest to make the toppings first, as these can then be left in the fridge while the burgers are being prepared and cooked. If you prep the toppings in airtight containers, they should store well for 2-3 days.

Burgers

1. Get your BBQ ready if you’re using that, otherwise set the grill to medium high, leaving the grill tray in the grill for the bars to get hot. 

2. Combine all ingredients in a bowl and mix well together. Don’t go too mad, or the burgers will be tough. 

3. Shape the mixture into 4 patties. 

4. Grill or BBQ for 4-5mins each side, depending on how well done you like your meat. 

5. Serve with one of the toppings in a bun, with chips or salad on the side. 

Salsa

1. Finely chop all the ingredients. 

2. Add to a serving bowl with the lemon juice and mix. 

3. Cover and chill in the fridge until you’re ready to serve. 

Mayo

1. Tip the egg yolks and mustard into a bowl and season with salt and pepper. 

2. Whisk together until completely combined. 

3. Whisking constantly, add the oil in a slow, steady stream until both are completely combined and start to thicken. This is often easiest with an electric whisk. Don’t add the oil too quickly or else it will curdle.

4. Once you have a thick, spoonable mayo whisk in the vinegar or lemon juice and season to taste. 

5. Mix in the herbs and set aside until serving. 

Pickle

1. Heat the pan to a low heat. Add the cumin and fennel, roast for 2-3 mins. 

2. Add to a bowl with the pomegranate seeds, salt and pepper. Mix well. 

3. Mix in the lemon juice and oil. Set aside until ready to serve.

Enjoy! If you do make these magnificent burgers, make sure to share a snap of them on Instagram and tag us @citygirlnetwork! We would love to see your culinary creations!

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Written by: Jenna Tomlinson