Some burgers are designed to be eaten quickly. Others deserve your full attention.
Our Yorkshire Smokehouse Burger falls firmly into the latter category. Inspired by bold northern flavours and quality local produce, this burger brings together a premium beef patty, smoked cheddar, sticky onions, peppery watercress and a punchy homemade horseradish mayo.
Served alongside crispy beef dripping chips, it's indulgent, comforting and packed with character – a burger that feels every bit as special as a steakhouse meal, but is perfectly at home at a summer barbecue.
At the heart of the dish is our Premium Plain Beef Burger. Made from quality Yorkshire beef, they're generously sized, packed with flavour and provide the perfect canvas for rich toppings and sauces.
Ingredients (Serves 4)
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4 Eat Great Meat Premium Plain Beef Burgers
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4 soft brioche, pretzel or soft rolls
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8 slices smoked cheddar
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Small bunch watercress
For the horseradish mayo
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6 tbsp mayonnaise
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2 tbsp horseradish sauce
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Squeeze of lemon juice
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Freshly ground black pepper
For the sticky onions
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1 large red onions, finely sliced
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1 tbsp olive oil
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Splash of red wine
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1 tbsp caramelised onion chutney
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Salt and pepper
For the beef dripping chips
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1kg Maris Piper potatoes
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3 tbsp beef dripping
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Sea salt
Make the Horseradish Mayo
Simply mix together the mayonnaise, horseradish sauce, lemon juice and a good grind of black pepper.
Taste and adjust the amount of horseradish depending on how much heat you enjoy. Refrigerate until needed.
Prepare the Sticky Onions
Heat the olive oil in a frying pan over a medium heat.
Add the sliced red onions and cook gently for around 10 minutes until softened.
Pour in a splash of red wine and allow it to bubble away before stirring through the caramelised onion chutney.
Season with salt and pepper and continue cooking for a further 5 minutes until the onions become sticky, glossy and intensely flavoured.
Homemade Beef Dripping Chips
Peel and cut the potatoes into chunky chips.
Parboil in salted water for 5 minutes before draining well and allowing them to steam dry.
Meanwhile, heat the beef dripping in a roasting tray in a hot oven at 220°C.
Carefully add the potatoes to the hot dripping, turning to coat.
Roast for 40–45 minutes, turning occasionally, until crisp and golden.
Sprinkle generously with sea salt before serving.
Cook the Burgers
Cook the Premium Plain Beef Burgers over a medium-high barbecue or on a griddle pan for around 4–5 minutes on each side, or until cooked through and reaching an internal temperature of 70°C.
If you want, during the final minute of cooking, place two slices of smoked cheddar onto each burger and allow them to melt gently.
Build the Burger
If you like you can lightly toast the buns to help them stand up to the juices and sauces.
Spread a generous layer of horseradish mayo onto the bottom bun before adding a small handful of watercress. The watercress not only adds freshness and a peppery bite but also helps prevent the bun from becoming soggy.
Place the burger on top while still hot, add the cheese if you haven't already, then spoon over plenty of sticky onions.
Finish with a small drizzle of extra horseradish mayo before topping with the bun lid.
Serve immediately with a pile of hot beef dripping chips and, if you're feeling indulgent, an extra pot of horseradish mayo for dipping.
Serving Suggestions
This burger works brilliantly for a relaxed Friday night dinner, a weekend barbecue or even as an alternative to a steakhouse meal.
Rich, smoky and unmistakably Yorkshire, it's proof that a burger can be every bit as memorable as the finest steak.
This recipe is one of five dishes featured in our Summer BBQ Feast collection. Visit the main page to explore the full feast and discover more premium meat recipes.
