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The Perfect Homemade Burger

Makes 4 double-stacked burgers or 8 individual

20 minutes (1 hour resting)

When it comes to the perfect burger, let the incredible quality of the mince do the talking, and boy is the burger mince from Story Organic good. So good that we're not surprised Adele told everyone on the pyramid stage at Glastonbury that it makes the best she has ever had. The high fat content and 30 day hung dry aged prime beef used in this mince guarantees the juiciest patties with the most incredible flavour, and the small amount of breadcrumbs and yolk are all that's needed to ensure your burgers don't crumble in the pan or on the BBQ.

7 Farmdrop products in this recipe


Here’s how you do it

  1. Melt a knob of butter in a frying pan and soften the onion on a medium heat until light golden. Pour the onions into a mixing bowl with the beef mince, garlic, breadcrumbs and egg yolk. Season generously with freshly ground black pepper. Give everything a good mix with your hands until combined then pop the mixture in the fridge for 30 minutes.
  2. Remove the burger mix from the fridge then divide into four balls. To make the burger patties, flatten the balls into a circle that is slightly larger than the size of your bun. Take one patty and mould into a burger shape in your hands, making sure the centre of the patty is shallower than the edges. Repeat with the rest of the patties. Pop back into the fridge to firm up for a further 30 minutes
  3. Preheat your grill to 180°C. Heat a griddle pan on a high heat then brush with a little oil. Season the burgers on both sides with salt then pop immediately onto the griddle, being sure not to crowd the pan (you might need to do this in batches so that the juices don't stop the burgers from crisping up. (If cooking your burgers on the BBQ, cook for 3 minutes on each side and flip just twice, avoiding the urge to press and squeeze all the juice from the burgers).
  4. Cook for around 2-3 minutes on each side, until dark brown and caramelized. Avoid moving the burgers around or patting with a spatula, as this will let the meat juices escape and dry out the burgers. Once brown on both sides, pop on a baking tray and top each burger with a thick slice of cheddar cheese.
  5. Put the burgers under the grill and allow to cook for around one minute until the cheese oozes. Whilst the cheese is melting, slice the buns in half and toast on the griddle that you cooked the burgers on, so that the juices soak up into bread.
  6. Layer the bun with lettuce, burgers then finish with red onion, pickles and ketchup and serve immediately just as those meat juices soak into the bread!

Chef's Tip: Resting the mixture in the fridge stops the patties from falling apart when cooking. When moulding the burger shapes, make sure the burgers are 1cm wider than the bun as they will shrink as they cook. Press a dent in the centre to prevent burger from shrinking into a ball shape when it hits the heat.


  • 700g Farm Wilder x The Story Wildlife Friendly Beef Mince (25% Fat)
  • 1 organic brown onion, finely diced
  • 2 organic garlic cloves, crushed
  • 4 brioche bread buns
  • 4 thick slices of organic cheddar
  • 1 organic lettuce, leaves torn
  • 1 organic red onion, sliced

What you'll need

  • A knob of butter
  • 50g breadcrumbs
  • 1 organic egg yolk
  • Sea salt and black pepper
  • Tomato ketchup
  • Pickled gherkins

What’s in this recipe

Farm Wilder x The Story

Wildlife Friendly Beef Mince (25% Fat)




Organic Onions - Brown

1 Bag (1.5kg)



Organic Onions - Red

1 Bag (min. 750g)



Holden Farm Dairy

Hafod Welsh Organic Cheddar

1 Piece (~200g)