Grilled burgers are the classic British BBQ plate without lighting charcoal — a hot grill, a proper crust, and a juicy middle. Prime Steak Burger 4x 4oz is the midweek four-pack; Prime Beef Burgers 8x 4oz feeds a crowd. Shop both in beef burgers and BBQ meat.
Grill method
Preheat the grill to medium-high. Take burgers out of the fridge 10 to 15 minutes so they are not ice-cold in the centre. Pat dry if they look wet. Season lightly with salt and pepper — good steak mince does not need much else. Grill 4 to 6 minutes a side for a typical 4oz burger, turning once, until the centre hits about 70–75°C for a well-done British burger (or pull earlier if you prefer pink and your mince is fresh). Rest two minutes. Do not press the burgers flat with a spatula — that squeezes out the juices. One layer only; overlapping patties steam.
Pan, oven and BBQ backup
No grill: hot pan 4 to 5 minutes a side, oven 200°C for 12 to 16 minutes, or BBQ over medium-high heat. Toast the buns under the grill in the last minute. Browse beef burgers for pack sizes, and BBQ meat when you want sausages and steaks beside.
What to serve
Soft buns, cheese, lettuce, tomato, pickles, and a sharp relish. Leftover cooked burgers reheat gently in a pan with a splash of water under a lid so they stay moist. Freeze spare packs flat; thaw in the fridge overnight for even cooking.
Times above are a guide for home ovens, air fryers and pans — 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 pans 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.
Season boldly, keep a small gap between pieces so heat can circulate, and taste the pan juices before you add more salt — cured and smoked packs already carry seasoning.