Meat & Game

Brioche Steak Burgers with Garlic and Herb Mayo

Thick, flavour-packed steak burgers made with red onion marmalade and Dijon mustard, topped with melted Cheddar and a garlicky herb mayo, all served in a toasted brioche bun.

5 (2 reviews)
By Ricky Robinson Updated July 21, 2026

These steak burgers are built around good quality mince and a handful of ingredients that each do something useful. The red onion marmalade and balsamic glaze add a gentle sweetness and depth to the patty, the Dijon mustard gives it a little edge, and the smoked paprika rounds everything off. It's a simple mix but it produces a burger that tastes noticeably different from a plain beef patty.

The thumb indentation in the centre of each patty stops them from puffing up during cooking, keeping them flat and even all the way through.

The garlic and herb mayo is worth making from scratch here rather than reaching for a shop-bought sauce. It takes two minutes to put together and the fresh chives and lemon juice make it taste much brighter than anything from a jar. Make it first and let it sit in the fridge while you sort the patties. By the time the burgers are cooked, the flavours will have had time to come together.

Brioche Steak Burgers with Garlic and Herb Mayo recipe image
Brioche Steak Burgers with Garlic and Herb Mayo

Getting the patties right is mostly about not overworking the mince. Mix everything together until it's just combined, then shape and chill. The 30 minutes in the fridge is important because it helps the patties hold their shape on the heat rather than falling apart. Don't skip it if you can help it.

For cooking, a heavy frying pan or griddle pan works well here. You want it properly hot before the burgers go in so you get a decent crust on the outside. Three minutes on the first side, then flip and immediately lay the Cheddar on top so it starts melting straight away. Another 90 seconds and they're done. Toast the brioche buns while the burgers rest for a minute or two, then build them up in the order the recipe suggests. The rocket goes on before the patty so it stays fresh rather than wilting under the heat.

Brioche Steak Burgers with Garlic and Herb Mayo

Beef Cheddar Garlic
Total Time 55 min
Servings 4 servings
Calories 950 cal
Protein 45g

Ingredients

Equipment Needed

  • Knife
  • Whisk
  • Large Frying Pan
  • Pastry Brush
  • Mixing Bowl
  • Chopping Board

Instructions

  1. 1
    Whisk together the mayonnaise, garlic, lemon juice and chives in a small bowl until combined. Cover and let it sit in the fridge while you prepare the burgers.
  2. 2
    Mix together the mince, red onion marmalade, mustard, balsamic glaze, smoked paprika and garlic powder in a large bowl. Season with a pinch of salt and black pepper.
  3. 3
    Divide the mixture into 4 equal portions and shape into patties. Make a small indentation with your thumb in the centre of each patty to prevent them from puffing up during cooking. Place on a plate, cover and refrigerate for 30 minutes to firm up.
  4. 4
    After 30 minutes, remove the patties from the fridge and brush each one lightly with olive oil. Heat a large frying pan or griddle pan over a high heat.
  5. 5
    Cook the patties for 3 minutes on the first side without moving them. Flip, and immediately place a slice of Cheddar on top of each patty. Cook for a further 90 seconds until the cheese has melted.
  6. 6
    While the burgers rest for a minute, toast the brioche buns cut-side down in the pan until lightly golden.
  7. 7
    Spread a generous layer of the garlic and herb mayo on the bottom half of each toasted bun. Place a small handful of rocket on top of the mayo.
  8. 8
    Lay the Cheddar-topped patty onto the rocket. Add the sliced gherkins on top.
  9. 9
    Spread a light smear of mayo on the inside of the top bun, press it gently down on top, and serve straight away.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Good to know

Tips &
Extras

Keep it fresh

Storage

Uncooked patties can be stored in the fridge for up to 24 hours, wrapped individually in cling film. Cooked patties can be refrigerated for up to 2 days and reheated in a hot pan or oven. The garlic and herb mayo will keep in a sealed container in the fridge for up to 3 days.

Plate it up

Serving Suggestions

Serve with chunky chips or thin and crispy fries on the side. A simple dressed salad or coleslaw also works well alongside. If you want to go the full burger night route, add some sliced tomato and a few drops of hot sauce to the assembly.

Rate & Review

5 • 2 reviews

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