The Beefeater Recipe

A homemade burger served with a spicy London sauce in a crown bun.

Photo: Joe Sarah

Serves 6


  • For the crown bun

  • 250g strong white flour

  • 15g lard

  • 5g salt

  • 100ml tepid milk

  • 5g dried yeast

  • 50ml tepid water

  • 1 egg, beaten

  • For the burger

  • 500g of good quality beef mince

  • 1 teaspoon of smoked sea salt

  • 1 teaspoon of black cracked pepper

  • 3 onions sliced into rings and fried in a small knob of butter until soft and lightly coloured

  • 2 tablespoons of English mustard

  • 2 sprigs of rosemary, finely chopped

  • 7 medium free-range eggs

  • For the London sauce

  • 1 small bunch of flat leaf parsley, finely chopped

  • 4 tablespoons of good quality mayonnaise

  • 2 teaspoons of HP sauce

  • ½ a teaspoon of Tabasco sauce

  • 3 gherkins diced

  • zest of half a lemon

  • half a green chilli, finely diced

  • To build

  • 2 x Baby gem lettuce

  • Slices of good, strong Cheddar

  • 2 x large tomatoes


  1. For the crown bun: mix the yeast with the tepid water and stir until dissolved.

  2. Weigh the flour, lard and salt into a large bowl. Add the yeast and milk.

  3. Turn it out onto a lightly floured surface and knead for about 15 minutes until your dough is soft and elastic. Leave to rise for 1 hour in a covered bowl left in a warm place.

  4. Divide the dough into 6 and on a lightly floured surface roll into balls with your hands.

  5. Using a rolling pin, flatten slightly on a floured surface. Place on baking trays lined with baking paper and brush beaten egg over each bap.

  6. Cover loosely with cling film and leave them in a warm place for 30 minutes.

  7. Brush with a second coat of beaten egg. Snip around the edge with scissors to create a crown shape. Cover loosely with cling film and leave for a further 30 minutes to rise.

  8. Heat your oven to 200°C/fan 180°C/gas mark 6. Bake the baps until they are perfectly golden, about 10-15 minutes.

  9. For the burger: mix all of the ingredients together in a large bowl with 1 of your 7 eggs until fully combined.

  10. Divide into 6 and shape into burger patties.

  11. Push your finger through each patty making a hole in the middle as big as it will go before they begin to fall apart.

  12. Pop onto a plate and place in the fridge to chill for 15 minutes or until needed.

  13. For the sauce: Combine all the ingredients in a bowl.

  14. Adjust flavour to your taste with salt and pepper or any of the other sauce ingredients.

  15. To cook the burger: turn the oven to grill and pop a large frying pan on a high heat. Drizzle 3 tablespoons of olive oil into the pan. Once hot fry the burgers on one side for about 4 minutes then flip over and fry the other side.

  16. Crack one egg gently into the middle hole of the burger and fry for a further minute then place under the grill for 3 minutes. The burgers should be just pink and the egg nice and runny.

  17. Serve on the split buns with a generous helping of London sauce, baby gem lettuce, a slice of a or two of tomato and a big slice of cheddar.