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Wednesday Wind-down: Spicy Basil and Parmesan Burgers

burgers1One of my many hesitations about “Gourmet Burger” restaurants is that burgers are so simple to make at home for about a third of the price. In fairness, I don’t have three times the overheads of restaurants, while sometimes a Gourmet Burger dinner nicely hits the spot if I’m ambling around with a few friends. But by and large, if I’m going to spend money eating out, I prefer when it’s on that something I couldn’t whip up myself in all of ten minutes.

These “Spicy Basil and Parmesan Burgers” can hold their own against any “Gourmet Burger”. Not only do they make a juicy Wednesday supper, but they’ll also be perfect for the many barbeques we’re all bound to have during our inevitably amazing sunny summer. Right? A mouth-watering and very cheap eat, they also freeze very well. Enjoy!

basilSpicy Basil and Parmesan Burgers


  • 1 lb (454g) minced beef
  • 1 onion, finely diced
  • 1 clove of garlic, mashed
  • A handful of fresh basil, finely chopped
  • About 30g grated parmesan cheese
  • 1/4 tsp cayenne pepper (or add a bit more if you like it hot!)
  • Salt and pepper
  • Olive oil


  • Fry the onions and garlic in olive oil for about five minutes, stirring occasionally or until the onions are soft and translucent.
  • Add the onions and garlic to the beef and throw in two thirds of the parmesan, along with all the basil and cayenne, and a pinch of salt and pepper.
  • Shape into burgers and fry for about 10-15 minutes, turning once.
  • Serve in a heated bun with whatever you fancy, such as tomatoes, lettuce, onions. Top with some more grated parmesan cheese.
  • Serve alone or with home-made or oven chips. Home-made are sooo easy: just chop the potatoes (I leave the skin on if they’re organic as they’re free of chemicals) evenly, toss in olive oil, salt, pepper, and a dash of paprika. Spread on a baking tray and cook in the oven on a high heat for about 30 minutes.


  1. This sounds great Peter! I found that I always overcooked my burgers but my friend Rob recently showed me how do it properly: sear the burgers in a really hot pan for about two minutes each side, then turn down the heat, cover the pan and let them fry away for about 10 mins depending on how well-done you like them. This gives you a really tender, juicy burger.

  2. Great tip Jean…I’m terrible for messing and turning them and poking at them until they fall apart!

  3. mmmm these sound delicious guys! Going on my to-try list! 🙂

  4. These sound beautiful, that’s dinner sorted for tonight so! But I’m confused, you shape them while your cooking them?

  5. Hmmmmm have just made these and unfortunately I wouldn’t really reccomend them, I’ll stick to the regular recipe for burgers from now on.

  6. I made a few of these last weekend for a BBQ and they went down a treat – each to his own I guess!