Barbecue season has arrived

Barbecue season has arrived

Everyone has their own idea of what their ‘Ultimate Burger’ would be and so we asked around the team and tried to guess who would choose which toppings… With so many different palates and so much choice, we wanted to take a leaf out of everyone’s burger, to create the ‘Ultimate Vinorium Burger.’ Unfortunately, it turns out that would be a rather awful concoction including a venison burger, topped with pulled pork, halloumi, jalapeños, onions rings and a fried egg all smothered in sweet chilli sauce… So we have chosen a rather more classic burger, perfect for any BBQ.

Why not use this recipe over weekend to create our Ultimate Burger and pair it with some of our wines we think would go perfectly with your barbecue.

Ultimate Burger (Serves 4)

A classic British Beef Burger with dry-cured bacon, Gruyère Cheese, Baby Gem Lettuce, Sliced Beef Tomatoes, Pickled Cucumber and a Dijon-mayonnaise in a toasted Brioche Bun.


  • A small onion – finely chopped
  • 500g roughly minced chuck steak (plus some offcuts of fat for flavour, either from the bacon or if you can get hold of it from your local butcher, a spoonful of bone marrow.)
  • 60g breadcrumbs
  • 1 egg
  • Salt and Pepper to season
  • 1 tbsp. vegetable oil for cooking

To serve:

  • Dry-Cured Bacon
  • Gruyère Cheese
  • Baby Gem Lettuce
  • Sliced Beef Tomato
  • Thinly Sliced Red Onion
  • Sliced Pickled Cucumber
  • Dijon Mustard Mayonnaise (Five parts mayonnaise to one part Dijon)
  • 4 Brioche Burger Buns


  1. Prepare all your fillings, ready to assemble the burger when it's cooked to perfection.
  2. Mix all the burger ingredients together in a large bowl, and then divide the mix into 4 thick burger shapes. Pop them into the fridge for about 15 minutes - This will help them hold their shape whilst cooking.
  3. Fry the bacon until just crisp and then set to one side on some kitchen towel to soak up any excess oil.
  4. Brush the burger with oil on both sides.
  5. Cook the burgers on the BBQ grill for 5-6 mins on each side.
  6. When the burgers are almost cooked, place a slice of Gruyère Cheese onto the top of each one and cover with a lid or a bowl to melt the cheese and finish off the cooking process.
  7. Once the cheese has melted, assemble your burger (in whichever order you chose!) and enjoy with your favourite barbeque accompaniments.

Tip: Never squash the burgers onto the grill (we all know how tempting it is to poke and prod when we have a BBQ tool in our hands!) as you will lose all of those lovely meaty juices from inside the burger.