BBQ burgers are the summer classic — charcoal or gas, a hot grate, and a burger that stays juicy. Prime Steak Burger 4x 4oz is the ready-shaped steak burger four-pack; 1kg Dry Aged Smashed Burger Beef Mince is the dry-aged mince when you want to smash your own. Shop both in beef burgers and BBQ meat.
BBQ grill method
Get the grill properly hot — you want a quick sear, not a warm steam. Oil the grate lightly. Salt the patties just before they go on. For a typical 4oz steak burger: 3 to 5 minutes a side with the lid down on gas, or direct heat on charcoal, until the centre is cooked through (about 70°C for formed mince burgers in the UK). Flip once; do not press flat with the spatula or you squeeze out the fat. Add cheese in the last minute under a lid so it melts. Rest a minute on a warm plate while you toast the buns on the cooler side.
Smash burgers and rainy-day backup
For smash style from 1kg Dry Aged Smashed Burger Beef Mince: roll loose balls, press thin on a ripping-hot plancha or cast-iron on the BBQ, cook 2 to 3 minutes a side until the edges crisp. No BBQ weather: pan or air fryer still works — see our air fryer burger guide when you need indoor backup. Browse BBQ meat range for party packs, and BBQ meat when you are building a full grill spread.
What to serve
Toasted bun, sharp onion, pickles, and a sauce that cuts the richness. Keep a four-pack in the freezer for sudden BBQ nights — cook from nearly thawed for even colour.
Times above are a guide for home ovens, air fryers and slow cookers — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and air fryers vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.