Rosemary & Thyme Burgers

Rosemary & Thyme Burgers

This rollercoaster weather of ours has sent our herb pots into overdrive. Rosemary and thyme is shooting up all over the place thanks to the combo of sunshine-and-rain, so I’ve been snipping and using it in a variety of different recipes, from stuffing a chicken with it, to using it to flavour stocks, to this very fragrant recipe for rosemary & thyme burgers. 

I pre-cooked them in my Sous Vide water bath, but it’s not really necessary. Just make sure the pan is nice and hot and cook each burger for arond 4 mins each side. This will give you a good crust, heat the burgers through yet still keep them juicy.

Makes 2-4 burgers

500g lean minced beef
1 tbsp finely chopped fresh rosemary leaves
1 tbsp finely chopped fresh thyme leaves
1 tsp black pepper
1 tsp salt
A little oil, for frying


1. Put the ingredients into a bowl and loosely mix with your hands.. You don’t want a packed in burger as this will be more like eating meatloaf. A looser texture makes for a much juicier and easier-to-eat patty.


2. Take a handful of the mixture and roughly shape into a ball, then using a round mould or ramekin, loosely press the burger mince into the mould to create a patty.


3. If using a Sous Vide water bath, vacuum-pack the burgers and cook them in the water bath at 55C for 1-2 hours.

4. Remove the pouch from the water bath and snip open. Discard any juices. Heat a large frying pan and add a little oil. Sear the burgers on each side for 1 minute per side. If you haven’t used a Sous Vide, cook each burger for approx. 4-5 mins per side, depending on how ‘done’ you want your burgers to be.


5. Ideally serve on brioche buns, with melted Gruyere, cherry or santini tomatoes, coleslaw and mixed leaves.


Brilliant for barbecues – if the weather ever improves!


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