Waitrose and Partners
Essential burger

Essential burger

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Rylan Clark on episode 1, season 2 of Dish, the Waitrose podcast. It was served with a side of these triple-cooked chips

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  • Serves4
  • CourseMain meal
  • Prepare25 mins
  • Cook10 mins
  • Total time35 mins
  • Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 500g pack Essential 10% Fat British Beef Mince
  • 1 small Essential Red Onion, grated or very finely chopped
  • 1 Essential Free Range Egg, beaten
  • 1 tbsp Essential Sunflower Oil
  • 4 Essential Cheese Slices
  • 4 Essential White Sesame Seed Burger Buns, halved
  • ½ Essential Romaine Heart, leaves torn
  • 2 Essential Tomatoes, sliced
  • ½ Essential Cucumber, peeled into ribbons (using a vegetable peeler)

Quick-pickled onion

  • 5 tbsp Essential Red Wine Vinegar
  • 1 small Essential Red Onion, thinly sliced

Burger sauce

  • 6 tbsp Essential Mayonnaise
  • 4 tbsp Essential Tomato Ketchup
  • 2 tsp essential Dijon Mustard


  1. In a large bowl, combine the mince, onion and egg; season. Shape into 4 patties, put on a plate, cover and chill for 30 minutes. Meanwhile, for the pickled onion, in a small bowl, mix the vinegar, a large pinch of salt and another of caster sugar (optional), until dissolved. Stir in the onion and set aside. In a separate small bowl, mix together the ingredients for the burger sauce; set aside.

  2. To cook, heat the oil in a large, heavybased frying pan over a medium-high heat. When hot, add the patties and fry for 4-5 minutes, until well-browned underneath, then flip, top each with a cheese slice, and cook for a further 3-4 minutes, until cooked through, the juices run clear and no pink meat remains. Meanwhile, toast the buns.

  3. Spread a little burger sauce over the bun bases and top with some lettuce. Sit the patties on the lettuce, cheese-side up. Spread over a little more sauce, if liked, then layer on a couple of tomato slices, a few pickled onions, and some cucumber ribbons. Top with the bun lids and dig in.

Cook’s tip

Angela suggests adding a splash of Tabasco and a sprinkle (1 tsp) of Cooks' Ingredients Gunpowder Spice Blend to the burger for a little extra spice. 


Typical values per serving when made using specific products in recipe


2,834kJ/ 679kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating