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How to make the perfect burger

When Kenny McGovern was diagnosed with Social Anxiety Disorder aged just 19, he became almost housebound and missed out on his favourite takeaways and fast food. He decided to learn how to make the dishes himself.


The step-by-step instructions in how to make burgers are below or watch the video here.


This burger will bring summer sun to your table. Inside the toasted brioche bun, the fresh handmade beef patty is layered with spoonfuls of zingy salsa, creamy avocado, fried egg and melting Monterey Jack cheese for that authentic American taste.


Why go out to restaurants or order takeaways – and spend much more – when you can cook at home? We think these sensational burgers are even better than the “real thing” – perfect for the ultimate summer party. Just don’t forget a generous helping of French fries…


Serves 1


  • Around 113g beef mince (minimum 20% fat)
  • 1 brioche burger bun
  • Pinch of sea salt and black pepper
  • 1 egg
  • 1 tablespoon burger Sauce [???]
  • 1 Monterey Jack cheese slice
  • ½ avocado, sliced
  • 1 tablespoon Pico de Gallo
  • French fries, to serve


Divide the beef mince in two and roll into two balls. Using a sheet of greaseproof paper, flatten the mince into two thin patties. Set aside in the refrigerator for 10 minutes.

Heat a dry flat frying pan over a medium-high heat. Halve and toast the burger bun face down in the pan for 30 seconds or until golden. Set aside.

Place the burger patties onto the hot, dry pan and cook for 1-2 minutes. Flip the burger, add sea salt and black pepper and cook for a further 1 minute or until cooked through and the juices run clear. Set aside to rest.

Fry the egg in the same pan until the edges are crispy and the yolk is still slightly softened.

Assemble the burger: spread Burger Sauce on the bottom burger bun half. Place the cooked California Greening burger on top. Garnish with Monterey Jack cheese, sliced avocado and Pico de Gallo. Top with the fried egg, add the remaining bun half and serve with French fries.