How To Cook Italian Style Burgers On The Weber 57cm MasterTouch BBQ

How To Cook Italian Style Burgers On The Weber 57cm MasterTouch BBQ

Add a few extra fresh ingredients for outstanding burgers

Burgers are the staple fare for barbecuers across the world and it is so easy to elevate them from the mundane to the outstanding by using good quality ingredients and the addition of some fresh herbs and spices. In this video Richard Holden and Ian Hodgett from The Barbecue Shop here in store show how easy it is to have a really tasty burger with just a few extra minutes preparation. One essential piece of kit is the Instant Read Thermometer to check when the burger has reached a safe internal temperature. We don’t advocate serving burgers rare unless you actually mince your own good quality British meat, from a reputable source which has provenance, and then cook them straight away.




  • 1.5kg (3lb 5oz) rump steak, minced
  • parmesan cheese, grated
  • 3 garlic cloves, grated
  • couple sprigs rosemary, chopped
  • Maldon sea salt
  • ground black pepper
  • Mozzarella cheese, sliced
  • lettuce
  • tomatoes, sliced
  • pickled gherkins, sliced
  • mayonnaise
  • Cottage Delight ‘Hot Red Pepper & Roasted Garlic Salsa’

Take the minced rump and add some grated parmesan cheese, grated garlic, chopped rosemary, Maldon sea salt and ground black pepper. Combine all the ingredients thoroughly and form the mixture into 6 balls. Take the Weber burger press and make each ball into a burger. The press makes the burger all the same thickness which means that it will cook evenly; there is a dimple in the press which ensures that the burger will not rise up too far in the centre and will cook uniformly. If you shape your own burgers make sure that you put an indent in the centre with your thumb.

Italian style burgers made using the Weber burger press

Bring the BBQ up to about 250C (482F) and spray with the Weber Non-stick Spray. We are demonstrating on the Weber 57cm MasterTouch BBQ, which is just the standard charcoal barbecue. Place the burgers over the direct heat and cook until you have the lovely caramelised sear marks, usually 5 – 10 minutes. If the burgers stick to the grate when you try and turn them they are not ready to turn; they release easily when ready to turn. If the outside of the burgers are charring too quickly move them to the cooler area of the BBQ to allow the inside to cook to 75C (167F) which is the safe temperature for meat; remember the slogan ’75 staying alive’. Place a slice of mozzarella cheese on the top of the burger when you have cooked the first side.  

Once the patties have cooked assemble the burgers; we have used soft white rolls but you can use ciabatta or brioche buns. We placed lettuce on the bun, then the tomato, added the burger and cheese, then some pickled gherkins and finally we added some sauce made from a 50/50 mix of good quality mayonnaise and Cottage Delight ‘Hot Red Pepper & Roasted Garlic Salsa’.

From spring to early autumn we are usually cooking at weekends so pop into store and talk to our trained, enthusiastic staff about any problems you may be having or if you just want recipe advice.

Angela Slater

Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas.