Pub Burgers with Onion Gravy and Garlic Mayo
Thick beef burgers piled into soft buns with melted cheddar, garlic mayo and a spoonful of onion gravy.
Made with Onion gravy and Homemade mayonnaise. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.96 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the garlic into 80 ml of your ready made mayonnaise (see the base recipe) and set aside in the fridge.
- 2
Warm 200 ml of your ready made onion gravy (see the base recipe) in a small pan until steaming hot all the way through. Keep it warm on a low heat.
4 min - 3
Divide the mince into 4 and shape into patties about 2 cm thick. Season with salt and pepper and press a dip into the centre of each.
- 4
Heat the oil in a large frying pan over a high heat and cook the burgers for 4 to 5 minutes on each side, until browned and cooked through with no pink inside.
9 min - 5
Lay a slice of cheddar on each burger for the last minute and cover the pan so it melts.
1 min - 6
Split and toast the buns. Spread with garlic mayo, add lettuce, tomato and a burger, then spoon on a little gravy and close the buns. Serve extra gravy in a bowl for dipping.
Tips
- Do not press the burgers while cooking, as this squeezes out the juices.
- Make the garlic mayo ahead so the flavour mellows.
- Toast the cut side of the buns to stop the gravy making them soggy.
Storing and freezing
Best eaten straight away. Keep cooked burgers in the fridge for up to 2 days and reheat until steaming hot all the way through. Do not freeze with the dressings.
Questions
Can I make these gluten free?
Yes. Use gluten free burger buns. The onion gravy base is gluten free and the burgers contain only mince, but check the labels on cheese and mayo.
How do I know the burgers are cooked?
Burgers must be cooked all the way through with no pink inside and the juices running clear. A probe thermometer should show 75C.
More made with onion gravy
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.