How many times have you bought a supposed ‘Quarter pounder’ from your butcher only for it be be nowhere near that size. Then you have to make your own.

The combination of herbs and spices in this burger really help to make it flavoursome. Try to get the best beef mince that you can or if you wish make your own. It is best not to use mince that is too lean as the fat will help to give flavour. Fat in a burger tends to run out on a barbecue and is burned off in the coals.

This one isn’t called the ‘Ultimate’ burger for no reason.


Ultimate Quarter Pound Burger

A really simple to make and tasty burger.
Prep Time 10 minutes
Cook Time 15 minutes
Refrigerate 1 hour
Course Main Course, Meat


  • 500 g good quality beef or steak mince
  • ½ onion
  • finely chopped 50g grated cheese Cheddar or Monterey Jack are ideal
  • 1 tsp soy sauce
  • 2 tsp Worcester sauce
  • 1 egg yolk
  • ½ tsp onion granules
  • 4 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tbsp fresh oregano
  • salt and pepper to taste


  • Simply place all the ingredients in a bowl and mix well. It is always better with the hands so don’t worry about getting messy and get your hands in and mix. Divide into six and this should roughly equal quarter pounder size. Form into burger patties either with your hands or using a burger press. Cover and place in the fridge for at least an hour. This helps them to stay together when they are on the barbecue. When the coals are at their best for cooking, lightly oil the grill and place the burgers on. Cook about two thirds of the way through if possible, then turn and complete the cooking. Make sure your burgers are cooked all the way through and serve on a bun with your choice of filling – enjoy!
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Keyword Beef, Burger, cheese, herbs, meat, Meats, onions, soy sauce, spices