Nessa's burger with cucumber & onion and chipotle

Nessa's BBQ beef burger with cucumber & onion and chipotle

This recipe takes a little advance prepping, but once the pickle has had some time to develop it can be used the summer-long as the perfect barbecue accompaniment.

Prep time: 145 minutes

Cook time: 15 minutes

Servings: 2 people


  • 300g Tesco Irish Beef Mince (burger mix)
  • 1/2tsp mustard seeds (cucumber & onion topping)
  • Large pinch of chilli flakes (cucumber & onion topping)
  • 100g Mayonnaise (chipotle sauce)
  • 1 tsp Tabasco Chipotle Pepper Sauce (chipotle sauce)
  • 1 tsp honey (chipotle sauce)
  • Juice of 1/2 a lime (chipotle sauce)
  • Sunflower oil, for brushing the burgers
  • 4 slices of Tesco Vintage Irish White Cheddar Cheese
  • 1 tsp sea salt (cucumber & onion topping)
  • 150g caster sugar (cucumber & onion topping)
  • 450ml cider vinegar (cucumber & onion topping)
  • 3 sprigs each of fresh flat leaf parsley & chives, finely chopped (burger mix)
  • 2 tsp tomato ketchup (burger mix)
  • 1 tbsp Worcestershire Relish (burger mix)
  • 1 large egg, preferably free-range or organic (burger mix)
  • Sea salt and freshly ground black pepper (burger mix)
  • 1 large cucumber, approx. 450G, thinly sliced (cucumber & onion topping)
  • 1 red onion, peeled and thinly sliced (cucumber & onion topping)
  • 20g pack of Tesco fresh dill, tough stalks removed & roughly chopped (cucumber & onion topping)
  • 4 Tesco Brioche Buns



Place all the burger ingredients into a bowl and stir to combine. With clean hands, scrunch and mix everything up well. Divide into four portions, then, using wet hands, shape into patties that are 2.5cm (1in) thick. Flattening each one as evenly as possible. Chill for at least 1 hour or up to 24 hours until ready to cook.

To make the pickle, using a one litre size Kilner jar, layer it with the cucumber, red onion and dill. In a medium-sized saucepan, combine the vinegar, sugar salt, mustard seeds and chilli flakes. Bring to the boil and simmer for a few minutes to dissolve the sugar.

Pour the hot brine into the jar, ensuring the cucumber, onion and dill are completely submerged. Cool at room temperature, before sealing and storing in the fridge. This will keep for weeks in the fridge, but use within a month for maximum freshness.

When ready to cook, brush the burgers with a little sunflower oil and place on the hot barbecue grill. Cook the burgers for about 2 minutes on each side, then move to a lower-heat area of the grill and continue to cook for another 4-5 minutes on each side. When cooking burgers it's important to keep in mind that any meat that has been minced must be completely cooked through. Near the end of cooking time, top each burger on one side with a slice of cheese.

As the burgers are cooking, make the chipotle sauce. In a medium-sized bowl combine all the ingredients for the sauce together. Adjust the amount of Tabasco sauce according to how much spice you like. Cover and chill until ready to use.

To serve the burgers, toast the cut sides of the brioche buns on the grill rack and place on warmed plates. Cover one side with a large dollop of Chipotle Sauce, then the burger and top with some of the pickled cucumber & red onion. Sandwich it all together and enjoy!

To learn more about Nessa Robins visit the Nessa's Family Kitchen website.