The Woodee Whopper

A recipe to make arguably the best burger ever from scratch. Not for the faint hearted but so delicious and the whole family can get creative making their Woodee Whopper.

Makes 3


  • 6 cheese crackers
  • Bunch of fresh flat-leaf parsley, chopped
  • 500g quality minced beef (we used local beef from our butcher - CJ Gibbons in Hay on Wye)
  • 1 dspn Dijon mustard, optional
  • 1 small onion finely chopped
  • 1 egg
  • ½ tsp ground garlic powder or finely chopped clove of garlic
  • Salt & pepper
  • Rapeseed oil


  • 3 slices of smoked streaky bacon
  • 1 shredded lettuce
  • 3 ripe tomatoes
  • 1 red onion, sliced
  • 3-4 gherkins, sliced
  • 4-6 slices of Cheddar cheese, optional
  • 4-6 Brioche buns



Place the crackers into a plastic bag and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.

Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), onion, garlic and the minced beef.
Crack the egg into the bowl, and then add a good pinch of sea salt and black pepper.

With clean hands, scrunch and mix everything together. Divide into 4-6 balls pat and mould each piece into a roundish shape, roughly 2cm thick.

Place the burgers onto a plate, cover and place in the fridge until needed – this will help to firm them up, and allow the flavours to marry together.

Place the grill onto the Woodee (we used charcoal from Birchwood Forestry) and allow to heat up. When ready brush each burger with oil before placing on the grill. Grill for 4 minutes, before turning over and cook for a further 4 minutes.

Add the streaky bacon to the grill as well as the onion rings (these can be placed on the hot plate). If you like your cheese to be slightly melted, place on top of the burger for a couple of minutes to melt.

Cut the burger buns in half and place these onto the grill to toast.

When read to assemble, starting with the bottom brioche bun, the stack with lettuce, burger, onion, tomato, gherkin, another burger and finish with your favorite sauce, before placing the top of the brioche bun on top. Secure your stack with a long cocktail stick. Enjoy!

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