Archive of BBC Food Recipes

Prime topside beef burger

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Chefs: Put Your Menu Where Your Mouth Is
Don’t skimp on the quality of your beef and you’ll have a burger worth serving with these homemade rosemary-salted chips and mustard mayo. Add a slice of cheese for extra decadence if you like too.


  1. For the burgers, thinly slice the red onion and place in a bowl with the red wine vinegar and sugar. Set aside to pickle while you make the burger.

  2. Season the mince to your taste with sea salt and pepper and shape into 150g/5½oz patties using your hands. Set aside.

  3. For the mustard mayonnaise, separate the egg yolks into a bowl and gradually stir in the oil until creamy in consistency, whisking all the time.

  4. Stir in the wholegrain mustard and vinegar, season, to taste and refrigerate.

  5. For the chips, heat the vegetable oil in a deep fat fryer to 130C/275F (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  6. Deep fry the rosemary for 30 seconds, remove with a slotted spoon and drain on a plate lined with kitchen paper. Chop the rosemary finely, mix it with the sea salt and leave to one side.

  7. Peel and cut the potatoes into chunky chips, place on a tray and steam for 15 minutes.

  8. Deep fry the chips for 3-4 minutes at 130C/275F. Remove with a slotted spoon and drain on a plate lined with kitchen paper.

  9. Increase the heat of the oil to 180C/350F and fry again until crisp. Remove with a slotted spoon, drain on kitchen paper and then toss the chips in the chopped rosemary and salt, to taste.

  10. Preheat a grill to hot. Cook the burgers for 4-5 minutes each side under the grill.

  11. Layer the burger on the roll with gherkin, bacon and reserved onion. Serve with the hot rosemary-salted chips and mustard mayonnaise.


For the burgers

  • 1 red onion
  • 200ml/7fl oz red wine vinegar
  • 80g/3oz caster sugar
  • 600g/lb 5oz topside beef, minced (your butcher can do this)
  • salt and freshly ground black pepper
  • 4 fresh white rolls
  • 100g/3½oz sliced gherkin
  • 8 slices cooked streaky bacon
  • 1 Little Gem lettuce

For the mustard mayonnaise

  • 2 free-range egg yolks
  • 100ml/3½fl oz vegetable oil
  • 25ml/1fl oz white wine vinegar
  • 1 tbsp wholegrain mustard

For the chips

  • 800g/1lb 12oz Maris Piper potatoes, peeled and cut into chunky chips
  • vegetable oil, for deep fat frying
  • 1 bunch of rosemary
  • sea salt

Shopping List

Prime topside beef burger

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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