GBBBQ Bunting
Westin Gourmet: Grillers Pack

The Ultimate BBQ Burger

These burgers are delicious - tasty, very juicy and packed full of flavour. Well worth trying on the barbecue! 

The Ultimate BBQ Burger
  • 15 mins
  • 20 mins
  • Main
  • 4
  • Easy


  • 650g Minced Beef
  • 225g Minced Pork
  • 4 Bacon Rashers (chopped)
  • 1 Onion (chopped)
  • 3 Cloves of Garlic (Chopped)
  • 1 tsp Ground Thyme
  • 1 tbsp Worcestershire Sauce
  • A Dash of Tobasco Sauce
  • Salt & Pepper


  • In a pan on the BBQ, fry chopped bacon rashers until they begin to turn crispy over a medium heat. Add the onions and sautee for 4-5 minutes, or until they begin to soften then add the garlic and continue frying for another 2 minutes.
  • In a separate bowl, combine the minced beeg and minced pork with your fingers then add the bacon, onion and garlic from the BBQ and mix well.
  • Add the thyme, Worcestershire sauce, Tabasco, plus salt and pepper to taste. Mix well to ensure all ingredients are thoroughly combined. Cover and refrigerate for at least an hour; this will help the mixture to cool down and allow time for the flavours to blend.
  • Use your hands to combine all ingredients fully then wet your hands with cold water and form the meat into 4 burgers. Do not overwork the meat, or pack it too tightly, otherwise the burgers will be very tough to chew when cooked. Make a slight indentation in the top of each burger with your thumb to compensate for their natural tendency to puff up during cooking. Cover and refrigerate the burgers for 1 hour.
  • Clean and prepare the barbecue. Oil the grates, and set to a medium heat (180C - 190C). When the barbecue reaches temperature, remove the burgers from the refrigerator and place on the grill. Close the lid. Barbecue the hamburgers on one side for 7 - 8 minutes, then take a spatula and check underneath. If the burger has nice grill marks and lifts well with the spatula, turn it over. If not, wait for another couple of minutes and then turn the burgers over.
  • Cook for another 7 - 8 minutes, after which time the burgers should be done. Lift the lid and remove. (For medium/rare the internal temperature of the meat should be 74C). Now sit back and enjoy with cheese-lined toasted buns, green salad, and coleslaw