Jamie Oliver’s ‘ultimate’ cheeseburgers are ‘super easy’ to make

Everybody loves a cheeseburger, and they’re “super easy” to whip up at home too, according to celeb chef Jamie Oliver.

Jamie’s recipe makes the perfect hearty meal, perfect for the whole family. It’s a great one to get the kids involved with making too.

The recipe serves four people but quantities can be amended depending on party size. Cook them up in batches when you have guests over.

Jamie’s cheeseburgers come with bacon and sticky onions, but burger lovers can go crazy with whatever toppings they choose.

Speaking about his recipe, the celeb chef said: “Using top-quality meat for this burger recipe lets the flavours speak for themselves.”

READ MORE: Jamie Oliver’s ‘super-quick pasta’ cooks in 15 minutes – one ingredient recipe

Louie and Gennaro’s “ultimate” cheeseburgers


  • Olive oil
  • Two large onions, peeled and finely sliced
  • 600 g quality minced chuck steak
  • Sea salt
  • Freshly ground black pepper
  • One bunch fresh thyme, tied together
  • French’s yellow mustard
  • Four thin slices good melting cheese, such as Cheddar
  • Eight rashers higher-welfare smoked streaky bacon
  • Four sesame seed buns, halved
  • 200 g low-fat mayonnaise, made with free-range eggs
  • Two teaspoons gentleman’s relish
  • One lemon

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When buying your chuck steak, Jamie advised against going for the lean variety. Instead, you want a bit of fat to maintain a “lovely and juicy” taste.

1. To mince your steak, head to a butcher or do it at home by pulse it in a food processor a few times.

2. Put a pan on a high heat and add a lug of olive oil. When it’s hot, add the onion and turn the heat down to low and cook. Stir often for around 30 – 40 minutes (or until soft and sticky).

3. For the flavoured mayo, empty the mayonnaise into a bowl and whisk with the gentleman’s relish. Add a squeeze or two of lemon juice according to taste.

4. Put a griddle pan or large frying pan on a high heat to get it hot. Divide the minced steak into four portions, then pat and shape each portion into a burger patty, about 2cm thick. Drizzle the burgers with some olive oil and place in the hot pan. Turn the heat down to medium and cook for six to eight minutes, or until nicely charred. Add a pinch of salt and pepper, then turn them over and use the thyme brush to coat with a little mustard. Pop a slice of cheese on each burger so it starts to melt. Cook for another six to eight minutes. Jamie explained that these timings will give you blushing burgers, but it’s fine to cook for a little longer if you prefer your burgers well done.

5. At the same time, put a large frying pan on a high heat and add your bacon. Cook for around five minutes or until golden and crisp. Once cooked, put the bacon on a plate and use kitchen paper to wipe the pan clean. Toast the buns in the hot pan in two batches.

6. Place the cheeseburgers in the toasted buns, then add a dollop of the mayo, then the bacon and onions. Jamie recommends serving with homemade French fries, salad and some gherkins, but you can pair with any side you like. For a real carby feast, go with garlic bread or potato salad. Alternatively, go for corn on the cob or grilled veggies.

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