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All set for a sizzling summer? Let’s hope so, and to get you in the mood here’s an innovative burger recipe ideal for the barbecue – or indoors in the oven if the above optimism does not materialise! It
again comes from our regular columnist, the man at the helm of George Payne Butchers in Brunton Park, Gosforth, courtesy of the national Butchers Q Guild.

These beef burgers are extra special, as they are made with chuck mince (ask your butcher to do this for you), then combined with a quick coffee rub made with ground coffee, light brown sugar, ground coriander and dried mixed herbs. Pop on the barbecue or under the grill and serve in burger buns with salad leaves and a ranch dressing.


450g/1lb chuck beef mince (15% fat)
Salt and freshly milled black pepper
For the Coffee Rub:
10ml/2tsp freshly ground medium blend coffee
10ml/2tsp light brown sugar
2.5ml/½tsp ground coriander
2.5ml/½tsp dried mixed herbs
Salad leaves and ranch dressing, to garnish
Serves 4
Prep Time: 10 mins, Total Time: 30 mins


Coffee-rubbed Chuck Burgers

Coffee-rubbed Chuck Burgers

Put the mince in a large bowl, season well and gently mix together. Using slightly damp hands shape the mixture into four 9cm/3½inch burgers. Cover and chill for 20 minutes.

Meanwhile, prepare the coffee rub; in a small bowl mix all the ingredients together and set aside.

Dust the burgers in the rub on both sides and cook on a prepared barbecue or under a pre-heated moderate grill or for 6-8 minutes on each side until thoroughly cooked or until any meat juices run

Serve the burgers in bread rolls of your choice with salad leaves and ranch dressing.

Image courtesy of Simply Beef and Lamb –
For more delicious recipe ideas, visit

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