An Epic Burger Recipe for Your Weekend

Californian burger recipe|

In need of a little inspiration when it comes to your weekend food? Then check out this recipe for the ultimate burger to make and eat, whether it's your Saturday night treat, or your hangover cure!

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We serve this burger in the restaurants as “the Californian” it has some Mexican spice and smoke from the chipotle chilli in the Mayo, fresh avocado, bacon and cheese. It goes great with some cold beers and is a win win treat for the weekend, even if you're football team don't.

Here is what you need for 4 burgers:

  • 4 good quality burger buns (we use a Brioche in Bukowski but it doesn’t need to be).

For the Patties:

  1. Get 4 150-160gm patties or 600 - 650gm mince.
  2. Either ready-made aged patties from a good butcher or ask the butcher to make a mince mix to your spec.
  3. 60% Chuck to 40% Short rib is a good mix with enough fat in it so the pattie doesn’t dry out when cooking, ask the butcher to use aged beef if possible as the flavour will be better.
  4. Shape the meat patties into round patties about 1inch thick make sure they are the same size and thickness so they will cook evenly.

For the Toppings:

  • Chipotle mayo, (see recipe below)
  • 1 round lettuce leafs or iceberg lettuce cut into strips
  • 8 slices of Monterey jack cheese or American processed cheese
  • 8 slices smoked streaky bacon, fried crispy
  • 1 red onion finely sliced
  • 2 tomatoes, sliced
  • 1 large ripe avocado, cut in half, take the stone out, take the skin off and slice thinly



  1. Make the Patties and put in the fridge covered with cling film for 10-15 min before frying.
  2. For frying the patties preferably use a griddle or cast iron frying pan but a normal on will do.
  3. Cover the patties with a little oil and season well with salt and black pepper.
  4. Fry on high heat for approximately 2-3 min on each side for medium rare and increase or decrease the cooking time to get it to your preference.
  5. At the end of the frying time place the cheese on top of the meat pattie and either put it under the grill in the oven until the cheese is melted, alternatively steam the burger for 30 sec by pouring a small amount of water into the pan and cover with a lid keeping the pan on the heat. The steam in the pan will melt the cheese perfectly and reintroduce moisture to the Pattie.
  6. Make sure your extract fan is working if you are steaming as it will throw out both steam and grease from the pan.
  7. Once the patties are ready put in a plate and rest for 2-3 min.
  8. In the mean tome toast your buns.
  9. Put a big table spoon of the chipotle mayo on the bottom and spread evenly.
  10. Place your lettuce on top of the mayo followed by the meat pattie with the melted cheese.
  11. Then put on 2 slices of the crispy bacon, 2 slices tomato, 1/4 of sliced avocado, some of the sliced raw red onion and finish with another spoon full of chipotle mayo
  12. Put the lid of your toasted bun on and serve with plenty of napkins and a cold beer.


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