BBQ beef burger

Eunice Scott
very easy
4 1
90 mins
90 mins


Servings: 4
  • 6 Gherkins
  • 3 Onions
  • 50 ml + 1 tablespoon fruit vinegar
  • 50 g + 50 g brown sugar
  • 1 red chilli pepper
  • 7-10 Tbsp Salt
  • 200 g Tomato ketchup
  • 50 ml cold coffee
  • 2 TABLESPOONS Whiskey
  • 1 TABLESPOON Honey
  • 1⁄2 Federation Chives
  • 2 TABLESPOONS Salad cream
  • 7-10 Tbsp Pepper
  • 400 g Minced beef
  • 2 TABLESPOONS coarse mustard
  • 2 TABLESPOONS Sunflower oil
  • 1 Mini Romaine lettuce
  • 4 Hamburger soft rolls with sesame


  1. 1

    For the relish, drain the cucumbers and chop them finely. Peel 1 onion and chop very finely. Bring the gherkins, 50 ml vinegar and 50 g sugar to the boil and simmer openly, stirring for about 10 minutes. Clean and wash the chilli, remove the seeds and dice the pod very finely.

  2. 2

    Season the relish with salt and chilli. Put in a cool place.

  3. 3

    For the BBQ sauce, bring ketchup, 50 g sugar, 1 tablespoon vinegar, coffee, whiskey and honey to the boil while stirring. Boil down for about 10 minutes while stirring continuously. Let it cool down. For the chive cream, wash the chives, shake dry and cut into fine rings.

  4. 4

    Mix with salad cream and season to taste with salt and pepper.

  5. 5

    For the burger patties, peel and finely chop 1 onion. Knead with minced meat and mustard. Season with approx. 1⁄2 tsp salt and approx. 1⁄2 tsp pepper. Shape into 4 burger patties. Heat the oil in a pan and fry the patties for 6-8 minutes.

  6. 6

    Meanwhile peel 1 onion and cut into thin rings. Push the finished patties to the edge of the pan. Fry the onion rings in the frying fat for about 5 minutes until golden brown.

  7. 7

    Wash the salad, shake dry and cut into wide strips. Cut the rolls in half horizontally. Spread the upper halves with prepared salad cream. Cover the lower halves with the BBQ sauce, salad, patties, onion rings, relish and the upper halves of the rolls in order.