Hereford cheese royale burger

Indulge in the mac daddy of cheese burgers, which comes with all the trimmings. This juicy beef burger recipe is sure to satisfy

By Fiona Hugues
  • 50 mins preparation
  • Makes 4
  • Print


Burger patties
  • 1 kilogram quality beef mince
  • 1 clove garlic
  • 1 medium red onion, finely chopped or minced
  • 1 tablespoon dijon mustard
  • 2 tablespoon full-fat cream
  • 2 tablespoon tomato sauce
  • 2 tablespoon worcestershire sauce
  • 1/4 cup coarsely grated parmesan
  • 2 tablespoon finely chopped parsley
  • 1 large free-range egg, beaten
To cook & assemble
  • oil, for cooking
  • 8 slice cheddar cheese
  • good quality mayonnaise
  • mustard
  • 4 large brioche buns, sprinkled with sesame seeds, split and toasted on the barbecue grill
  • salanova lettuce leaves
  • red onion rings
  • dill pickles, sliced
  • chilli relish


  • 1
    Place burger ingredients in a large bowl. Season and mix with hands until well combined.
  • 2
    With wet hands, form meat into balls (I use about 1 cup of mixture per ball). Flatten balls into discs 1.5cm thick and place on a lined tray. Refrigerate for at least 30 minutes to rest.
  • 3
    Heat barbecue grill to medium heat. Drizzle a little oil on patties then cook on the grill, pressing down with a fish slice until browned. Flip and add a slice of cheese to the cooked side to melt as the other side is cooking.
  • 4
    When meat is cooked through, remove from heat.
  • 5
    Smear a good amount of mayonnaise and/or mustard on the base of a bun, then add some lettuce leaves.
  • 6
    Top with a stack of two melted cheese-covered patties. Add a couple of red onion rings, some sliced dill pickles and two good dollops of chilli relish. Slam the lid of your bun on top and get stuck in!

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