Amazing steak burger recipe perfect for the weekend

I usually love my steak in one piece but sometimes only a burger will do. If that burger is made with coarse ground steak, all the better. Now the weather has calmed down a little, for some at least, our minds turn automatically to more casual dining. Either barbecue or relaxing in the sunshine with a lovely steak burger.

Lean beef mince makes nice burgers but steak mince or self-ground steak is even better. You get all the character of our favourite meat with the fun food factor of a burger. What’s not to love?

Steak burger recipe

This steak burger recipe is my go-to when I’m in the mood for some steak goodness but also the dirtiness of a burger.


  • 500g ground steak or butcher’s steak mince
  • 10-12 cream crackers
  • 1 large egg
  • 5 sprigs of fresh parsley
  • Worcestershire sauce
  • 2 tablespoons of Dijon mustard
  • Salt and pepper for seasoning


  1. Grind the cream crackers until fine.
  2. Chop the parsley and add it to a bowl with the steak. Add the mustard and mix.
  3. Add the egg to the meat and season to your liking. Add a couple of teaspoons of Worcestershire sauce to taste.
  4. Mix well and divide into six patties. Mould them into balls and wrap them in cling film. Allow them to sit in the fridge until needed.
  5. Remove the burgers from the fridge and let them come up to room temperature. Unwrap when ready to cook and flatten into burger shapes.
  6. Cook on a griddle over a high heat for three minutes to sear and then lower the heat to medium. Turn once during searing for even colouring.
  7. Cook to your liking, roughly 4 minutes on each side depending on how thick you have them and how well done you like your burger.
  8. Prepare your sides and plate.
  9. Remove the burgers from the heat and set aside.
  10. Add your bun, brioche or whatever face down in the pan to soak up the cooking juices and toast.
  11. Put everything together once the bun is done.

That recipe delivers exceptional burgers every time. Use a good quality steak mince or get your butcher to provide ground steak and you’re already onto a winner. Toasting the buns makes them crunchy and even more tasty as they soak up the steak juice.

Cream crackers are optional but they make the burger a little lighter. Gluten-free crackers work just as well too. I know because I have tried them!

Next week I’m going to list my favourite caramelised onion recipe as it makes the perfect accompaniment to this!

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