How to BBQ Steak Burgers

How to BBQ Steak Burgers: A summertime staple, Swaledale’s Steak Burgers are made for the barbecue — incredibly tender, packed with rich, umami flavour, and expertly blended from four dry-aged cuts of grass-fed beef. Whether you’re cooking for a crowd or indulging in a weekend treat, they’re guaranteed to deliver.

As a rough guide, barbecue your steak burgers for around 3 minutes on each side over direct heat for a perfect medium-rare finish. Aim for a high heat to develop a proper sear and that irresistible charred crust that defines a great BBQ burger.

Want yours cooked medium or well-done? Simply leave them on the grill for an extra minute or two per side — but always resist the urge to press the burger, which forces out those precious juices.

Pair with toasted buns, melted cheese, and a punchy sauce like Henry Harris’ Aioli for the ultimate BBQ steak burger experience.

1. Let your steak burger patties sit at room temperature for 20–30 minutes before cooking — this takes the chill off and encourages even cooking.
2. Lightly rub both sides of the burger with olive oil, then season generously with sea salt and cracked black pepper — treat it like a good steak.
3. Make sure your barbecue is properly hot before you start. The patties should sizzle on contact, forming that all-important seared crust. If using charcoal, which we recommend for added depth of flavour, wait until the coals have burned down to an even grey-white glow — this is the sweet spot for consistent heat and gentle wood smoke (which we like to think of as a seasoning in its own right).
4. Place your steak burgers directly over the heat and flip every minute or so to prevent burning and promote an even cook.
5. Cook for approximately 4–6 minutes total, or until deeply golden and lightly charred on both sides.
6. Once cooked to your liking, remove from the grill and allow to rest for 5 minutes. This lets the juices redistribute for a juicier, more flavourful burger. For best results, rest the burger inside your toasted bun — it’ll catch any delicious juices as they escape.

Start with high heat
Make sure your coals or gas BBQ are properly heated before adding the burgers. A ripping-hot grill is essential for achieving a rich crust and that unmistakable charred flavour.

Avoid pressing the patty
Don’t press down on the burger while cooking — you’ll squeeze out the delicious juices and fat that keep it succulent. Let the heat do the work.

Flip more than once
Flipping your steak burger every 30–60 seconds can lead to a more even cook and better crust development. Just make sure you’re not flipping too early — wait until the patty naturally releases from the grill.

Melt your cheese properly
If you’re making cheeseburgers, add your cheese just before the end of cooking. Covering the burger with an upturned metal bowl or pan traps the heat and melts the cheese evenly.

Toast your buns
Brush the cut sides with melted butter, olive oil, or mayonnaise, and toast face-down on the grill for about 10 seconds. This adds both flavour and structural integrity.

Let it rest
Give your steak burger a 2–3 minute rest before serving — just like you would a good steak. It keeps the juices locked in and ensures every bite is as flavourful as the last.

Sauce smartly
A well-made sauce is the unsung hero of any great burger. Try Henry Harris’ Aioli — rich, garlicky, and perfect for spreading on a toasted bun. It pairs beautifully with the umami depth of our steak burgers.

Build with balance
Stack smart: lettuce under the patty to catch juices, cheese melted onto the burger for cohesion, and tangy toppings like pickles or slaw on top to cut through the richness.