Gravox Recipe

Beef Burger with Bacon & Onion Finishing Sauce

Preparation Time:
20 minutes 
Cooking Time:
20 minutes 
Total Time:
40 minutes 


  • 500g beef mince
  • 3/4 cup Tandaco stuffing mix
  • ¼ cup chopped flat leaf parsley
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 egg
  • 1 (160g) Gravox Bacon & Onion Finishing Sauce
  • 1 tbs Worcestershire sauce
  • 1 tbs Fountain barbeque sauce (plus extra for serving)
  • Salt & Pepper
  • 2 tbs olive oil
  • 4 olive oil
  • 4 slices Cheese
  • 2 tomatoes, sliced
  • 2 cups shredded Iceberg lettuce


  1. Place the beef mince, Tandaco seasoned crumb mix, parsley, onion, garlic, egg, Gravox Bacon & Onion Finishing Sauce, worcestershire sauce and barbeque sauce in a large bowl. Season with salt and pepper. Use your hands to mix until evenly combined.
  1. Divide the mixture into 4 equal portions. Use your hands to shape each portion into a patty about 1.5cm thick.
  1. Place patties in a single layer on a tray lined with greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to chill.
  1. Heat half the oil in a large non-stick frying pan over medium-low heat. Add half the patties and cook for 5-8 minutes each side or until browned and cooked through. Transfer patties to a plate, cover loosely with foil and set aside to keep warm.
  1. Pre-heat grill on high. Place the hamburger buns, cut side up, under preheated grill and toast for 1 minute each side, or until golden, leave grill on.
  1. To serve, top the bottom halves of the toasted hamburger buns with the patties then the cheddar cheese. Return to the bottom halves under the grill for 1 minute or until cheese melts. Top each with the tomato slices and shredded lettuce. Season with salt and pepper and cover with the hamburger tops. Serve immediately with extra Gravox Bacon & Onion Finishing Sauce and tomato sauce.

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