As much as we like eating burgers, we quite like attempting to make them too. In celebration of National Burger Day, our pals over at Hellmann’s and Lucky Chip have come together to create three insanely good recipes. Let’s get cooking:

El Churrasco Burger 

El Churrasco burger-2

Cooking time: 10-15 mins

Serves: 4

Ingredients

  • 600g beef mince (15% fat)
  • 4 white baps
  • 12 slices American cheese per burger (3 per burger)
  • 80g black beans
  • 80g brown onions, thinly sliced
  • Hellmann’s Spicy Churrasco Sauce
  • Hellmann’s Mayonnaise
  • Small handful Iceberg lettuce, shredded
  • 1/2 tbsp Sunflower oil

Method

1. In a bowl, season your mince well with salt and pepper and mix with your hands.

2. Weigh the mince into four portions of 150g and use your hands to shape into burger patties.

3. Meanwhile add ½ tbs oil to pan and gently brown onions and beans together set aside when soft.

4. Heat the remaining sunflower oil on a flat griddle or frying pan and cook the burger patties over a medium heat for 2 mins or until nicely caramelised.

5. As they cook, lightly toast your buns under the grill.

6. Flip the burger patties and add American cheese to the top while the second side cooks for a further 2 mins or until juices run clear.

7. Place two heaped tablespoons of the onions and beans mix on top of the cheese.

8. Add a generous serving of Hellmann’s Spicy Churrasco sauce, and Hellmann’s Mayonnaise to the burger bun with a small handful of iceberg lettuce to taste.

9. Once the burger patties are cooked to your liking, place in the toasted bun and enjoy!

Old Smokey Burger 

Screen Shot 2016-08-25 at 13.07.03

Cooking time: 10-15 mins

Serves: 4

Ingredients

  • 600g beef mince (15% fat)
  • 4 white baps
  • 12 slices American cheese per burger (3 per burger)
  • 4 slices smoked back bacon
  • Pickled gherkins
  • 160g brown onions, thinly sliced
  • Hellmann’s Smokey Barbecue Sauce
  • 1/2 tbs Sunflower oil

Method

1. Weigh the mince into four portions of 150g and use your hands to shape into burger patties.

2. Add ¼ tbs oil to pan and gently brown onions until soft. Add to the pan a generous helping of Hellmann’s Smokey Barbeque Sauce until onions are thoroughly coated in sauce, set aside.

3. Grill the bacon, turning every couple of minutes with tongs, until it’s cooked through and as crispy as you like it – this will take around 5 minutes.

4. Meanwhile, Heat the sunflower oil on a flat griddle or frying pan and cook the burger patties over a medium heat for 2 mins. or until meat is nicely caramelised. Just before you turn them give a genorous  seasoning with good quality sea salt.

5. As they cook, lightly toast your buns under the grill alongside your bacon.

6. Flip the burger patties and add American cheese to the top while the second side cooks for a further 2 mins or until juices run clear.

7. Place two heaped tablespoons of the browned onions mix on top of the cheese.

8. Add a generous serving of Hellmann’s Smokey Barbeque sauce to the burger bun and top with iceburg lettuce and a slice of pickled gherkin.

9. Once the burger patties are cooked to your liking and place in the toasted bun.

Outback Burger

Screen Shot 2016-08-25 at 13.35.11

Cooking time: 20-25 mins

Serves: 4

Ingredients

  • 600g beef mince (15% fat)
  • 4 white baps
  • 4 large slices cheddar cheese (1 per burger)
  •  4 slices smoked back bacon
  • 4 pineapple rings (1 per burger)
  • Small handful baby Spinach
  • Hellmann’s Australian Sweet Grill Sauce
  • Hellmann’s Mayonnaise
  • 1/2 tbsp Sunflower oil

For the Onion Rings:

  • 500ml rapeseed oil
  • 1 large onion
  • 100g Flour
  • 30ml milk
  • 1 egg

Method

1. Weigh the mince into four portions of 150g and use your hands to shape into burger patties.

2. For the batter for your onion rings add flour to mixing bowl, create well in middle of flour and mix eggs and milk gradually into the flour until completely combined and smooth consistency. Set aside.

3. Pour rapeseed oil into pan and heat until at 160 degrees.

4. Cut onion into large slices, separate rings, roll in remaining dry flour and dip into batter before gently dropping into the rapeseed oil. Fry for about 1 min then flip and fry other side, repeat until both sides are light golden brown. Remove from oil and set aside on clean piece of paper towel to absorb any excess oil.

5. Grill the bacon, turning every couple of minutes with tongs, until it’s cooked through and as crispy as you like it.

6. Grill pineapple rings alongside bacon for 2 mins or until golden brown then set aside.

7. Meanwhile, Heat the sunflower oil on a flat griddle or frying pan and cook the burger patties over a medium heat for 2 mins. or until meat is nicely caramelized. Just before you turn them give a generous seasoning with good quality sea salt.

8. As they cook, lightly toast your buns under the grill alongside your bacon.

9. Flip the burger patties and add cheddar cheese to the top while the second side cooks for a further 2 mins or until juices run clear.

10. Add a generous serving of Hellmann’s Mayonnaise to the base of the burger bun add a handful of baby spinach and slice of bacon.

11. Once the burger patties are cooked to your liking, place the bacon on top and continue to stack your burger by adding pineapple ring followed by onion ring. This will create a small well in the middle of the onion ring and pineapple. Fill the well in with a generous serving of Hellmann’s Australian Sweet Grill sauce and top with the top half of the toasted bun and enjoy.

Recipe courtesy of Lucky Chip for Hellmann’s, created as a part of the Grilltopia campaign in celebration of their new range of premium BBQ and Hot & Spicy sauces. For more information, visit the website here