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Double Stacked Steak Burger

DIFFICULTY: Easy  30 Minutes


Ingredients (serves 4)

  • brioche burger buns 4, toasted
  • vine tomatoes 2, sliced to serve
  • emmental 8 slices
  • gherkins sliced to serve
  • frilly lettuce to serve
  • Hinchliffe's Burgers 8 OR see Burger mix below to make your own

Burger mix

  • steak mince 500g
  • red onion ½
  • Worcestershire sauce
  • celery salt 1/2 tsp
  • chilli flakes a pinch


  • red wine vinegar 2 tbsp
  • golden caster sugar 2 tsp
  • red onion ½, very finely sliced


  • mayonnaise 2 heaped tbsp
  • French’s American mustard 2 tsp
  • gherkins 1 tbsp, very finely diced plus 1 tsp vinegar from the jar
  • ketchup 1 tbsp

Recipe from Olive.


1. Mix the burger sauce ingredients together. If you have time, leave the sauce ingredients for a few hours or even make it the day before.

2. To make the sweet and sour onions, mix the vinegar and sugar in a bowl and toss the sliced onions in it. Stir now and again while you make the burgers.

3. (*Skip this step if you're not makeing the burgers*) Put the mince in a bowl. Grate the onion on the course side of a box grater.The tougher outer layers will refuse to grate, so just discard these. You just want the grated purée. Add the grated onion to the mince bowl along with a splash of Worcestershire sauce, celery salt, and chilli flakes. Mix everything with your hands and divide into 8 equal portions.

4. Flatten each portion into a very thin patty.They will spring back on the grill so make them much thinner than you think you should.


5. Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with a little oil. Grill the burgers until golden brown and slightly charred on the first side then about 2-3 minutes each side, or cooked to your preference. Don't forget to add the cheese before the burger is finished cooking to allow the cheese time to melt.

6. Put some sauce on each bun base. Add lettuce and a couple of slices of tomato. Stack up 2 patties with cheese, then add sauce, the onions and gherkins. Add more sauce, the bun tops and skewer each to hold it together.







Hinchliffe Partnership LLP New Farm Shop & Café

A high specification redevelopment of an existing Farm Shop, Restaurant & Butchery. Following a fire which devastated the original premises, and to
replace current temporary buildings - the scheme will both restore and greatly improve on these previous facilities.

Part funded by the European Agricultural Fund for Rural Development


hinchliffs catering

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Hinchliffe’s Farm, Netherton Moor Road, Netherton, Huddersfield, West Yorkshire HD4 7LE

Tel: 01484 661231 / Email:

Farm Shop opening times: Monday to Saturday: 9.00am to 5.30pm, Sunday: 10.00am to 4.00pm
The Rusty Bull opening times: Sunday to Thursday: 9.00am to 5.30pm, Friday and Saturday: 9.00am to Late