Honest Burger The Honest Burger
Make the classic Honest Burger at home: juicy beef patty with cheddar, crispy bacon, pickles, red onion relish and lettuce in a toasted bun.
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Why you’ll love it
This copycat Honest Burger keeps things simple so the beef can shine. You’ll sear the patties hot and fast in a dry pan (no oil needed), crisp streaky bacon under the grill, melt cheddar over the patties, then stack with tangy pickles, a sweet red onion relish and fresh lettuce in lightly toasted buns. The result is a balanced, juicy burger with crunch, acidity and savoury depth — the hallmarks of an Honest classic.
About the original
Honest Burgers is a UK-born burger chain known for simple builds, quality British beef and clever, house-made touches like pickles and relishes. Their at-home recipe emphasises a heavy-based pan, high heat and minimal interference so the patty develops a deep crust while staying juicy.
They finish the cheese under the grill for an even melt, toast buns lightly, and recommend stacking with red onion relish, bacon, pickles and lettuce — an order that keeps texture and juices in balance.
If you want to go the extra mile, we've also got their Honest Pickles recipe (cucumber, cider vinegar, mustard seeds, dill) to make a big jar you can keep in the fridge for future burgers.
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Ingredients
- 2 piece Beef burger patties — Good quality 150–170 g beef patties (20% fat, British beef if possible)
- 4 slice Bacon — 4 rashers streaky bacon, dry-cured
- 2 slice Cheddar Cheese — Mild to medium
- 2 tbsp Red Onion Relish
- 10 slice Cucumber — Pickled Cucumber
- 2 piece Gem lettuce — 2 Leaves shredded. Honest Burgers typically use Little Gem or cos/romaine-style leaves, which hold shape and stay crisp even under heat.
- 2 piece Brioche burger buns — Soft white
- 1 tsp Salt — Season to taste
- 1 tsp Black Pepper — Season to taste
Method
Preheat & set up
Put a heavy-based frying pan on high heat — keep it dry, do not add oil (the beef has enough fat). Preheat your grill to medium for the bacon and later to melt the cheese. Ventilate the kitchen (it will get smoky).Grill the bacon
Lay bacon under the grill and cook until crisp (5–8 min, turning once). Transfer to kitchen paper to drain. You want snap without burnt edges so it crumbles cleanly in the burger.Sear side one
Add patties to the hot pan and press gently once with a flat spatula to ensure full contact for an even crust. Immediately season the exposed side with salt and black pepper. Don’t move them — let a crust form.Flip, season side two
After about 5½ minutes (for a well-done cook as per Honest’s guidance), flip the patties. Season the newly exposed side right away. Adjust timing if you prefer medium (closer to 3–4 min first side, 2–3 min second), but follow your kitchen and patty size.Melt the cheese under the grill
Place a slice of cheddar on each patty. Slide the pan under the grill (or move patties to a tray) just long enough to melt the cheese evenly from above without overcooking the meat. Pull and rest the patties for 2 minutes to re-distribute juices.Toast the buns
Lightly toast cut sides of the buns under the grill until just golden — this adds texture and helps resist juices.Stack like Honest
From top to bottom: top bun → red onion relish → bacon → cheddar-topped patty → pickles → shredded lettuce → base bun. Press gently so the stack holds, but don’t squeeze out juices.Serve
Serve immediately while hot. Pair with fries or a simple salad.
Tips & Variations
- No oil in the pan — rendered beef fat is enough for searing.
- Season after the patty hits the pan; salting early can draw out moisture.
- Rest cooked patties for ~2 minutes so juices settle.
- If using homemade pickles, make them a few days ahead for best flavour.
- If your grill runs hot, melt cheese with the oven door ajar and watch closely.
- Equipment: Heavy-based frying pan, flat-edged spatula, grill or oven grill.
FAQs
- Do I need oil in the pan?
- No. Honest specifically calls for a dry, heavy-based pan — the beef fat renders and helps sear.
- How long should I cook the patties?
- Honest suggests ~5½ minutes per side for a fully cooked patty; adjust to thickness and preference.
- What pickles do they use?
- We have an “Honest Pickles” recipe (cucumber, cider vinegar, mustard seeds, dill). A shop dill pickle also works.
- Why melt the cheese under the grill?
- Radiant heat melts the cheese quickly and evenly without overcooking the patty.
Nutrition (per serving)
| Calories | 780 kcal |
|---|---|
| Protein | 48 g |
| Fat | 44 g |
| Carbs | 46 g |
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