Guinness Burger serves six

35 mins to prepare and ten mins to cook / 751 calories per serving


  • 50g (2oz) Hovis medium sliced bread without crusts
  • 3 tbsp Guinness
  • 1 tsp Dijon mustard
  • 1 egg yolk, Skea large egg
  • 600g (1 1/4lb) Tesco Northern Irish beef steak mince
  • 1 tbsp sunflower oil
  • 1/4 cucumber, thinly sliced
  • 6 Really Good Flour baps, halved
  • Tesco NI Round lettuce, optional
  • 2 whole pickled gherkins, sliced, optional



Break the bread into small pieces and put in a large bowl with 3 tbsp Guinness. Leave to soak for 10 minutes, then add the mustard and egg yolk and mash with a fork.

Add the mince and season with salt and pepper. Mix with your hands until just evenly mixed – don’t mix more than necessary.

Rinse but don’t dry your hands and shape the beef into 6 burgers. Put on a tray lined with clingfilm and cover with more clingfilm. Refrigerate for at least 15 minutes.

Remove the burgers from the fridge 10 minutes before cooking – so that they will cook evenly. Brush the burgers lightly on both sides with oil, then cook in a non-stick griddle pan or frying pan, over a medium heat, for about 5 minutes on each side.

Cut the buns in half and fill with lettuce, burgers, dill and cucumber.