Mary Berry Chilli Burgers

I didn’t expect this one to work. I’ll just say it. Thai red curry paste… in a burger? I love a classic beef patty as much as the next person, and I wasn’t quite convinced this wasn’t going to taste like a confused meatball. But it was a Tuesday, I had some ciabatta buns getting stale, and I’d just found a rogue jar of curry paste hiding behind the Marmite. So—why not?

First go, a bit of a mess. Too thick, undercooked in the middle, and I got cocky with the chillies. My lips went numb, my partner said nothing (but his eyes watered). But the second batch? Oh wow. Juicy, fiery in the best way, with that gentle herby lift from parsley and a smoky sear from the pan. Add rocket and mayo, and you’ve got a burger that doesn’t taste like anything else—in the best way.

Let me show you how I fixed it.

Why This One Works So Well

This recipe is so much more than a spicy burger. The Thai red curry paste brings garlic, lemongrass, and a little umami funk that transforms plain beef into something you’d expect from a street food van in Bangkok. Most recipes just chuck in a bit of chilli and call it a day—this one goes bold.

Also: using ciabatta buns instead of classic burger rolls? Genius. They hold up to the juicy patties and don’t go soggy halfway through (my least favourite burger crime).

INGREDIENTS + WHY THEY MATTER

• Minced steak (450g) – Go for steak mince if you can, not regular beef mince. It’s less fatty but still flavourful—mine was 12% fat, which gave the right balance of juiciness.
• Small onion – Finely chopped is key. I tried grated once—too wet. You want texture, not mush.
• 2 small red chillies – Deseeded if you’re nervous, but I kept half the seeds for kick. Don’t swap for chilli flakes—they don’t spread the heat evenly.
• Thai red curry paste (3 tsp) – The star. Mae Ploy or any good brand works. Just don’t overdo it—too much and it overpowers the beef.
• Chopped parsley – Sounds odd, but it freshens the whole thing. I skipped it once—regretted it. Coriander also works (tested).
• Olive or sunflower oil – For brushing. Don’t skip or the patties will stick.
• Ciabatta buns – Firm, chewy, and they toast like a dream. Don’t swap for brioche unless you like everything falling apart.

Making It Yours (Without Ruining It)

• No beef: Turkey mince works but dries out faster—add a tablespoon of mayo to the mix if you go this route.
• No chillies: A teaspoon of smoked paprika gives depth without heat.
• Dairy-free: Use vegan mayo, skip the sour cream. The burger itself is dairy-free.
• Want it gluten-free: Swap ciabatta for GF rolls. I tried Schär buns—they held up well.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Patties cracked while cooking	Mixture was too dry	Don’t skimp on curry paste or onion
Burgers too spicy to enjoy	Used 3 chillies with seeds	Stick to 2, deseeded—or test a tiny bite
Raw in the middle	Patties too thick	Keep them 2.5cm thick max
Ciabatta turned to concrete	Didn’t toast it first	Always toast the bun—it softens the chew

HOW TO MAKE MARY BERRY’S CHILLI BURGERS

1. Mix it up – In a big bowl, combine the mince, onion, chillies, curry paste, and parsley. Season generously. Use your hands—it’s messy but worth it. You’ll know it’s ready when it sticks together without falling apart.
2. Shape your patties – Wet your hands and divide into six flat patties, about 2.5cm thick. Thinner than you think—they plump as they cook.
3. Get the pan hot – Heat a griddle or frying pan until it’s really hot. Brush patties with oil. Cook for 3–4 minutes per side. Look for that gorgeous char line on each side.
4. Rest while you prep – Let patties rest on a warm plate for 5 minutes. Meanwhile, toast your ciabatta.
5. Build your burger – Bottom bun, mayo or sour cream, rocket, patty, tomato, optional jalapeños, top bun. Smash it down slightly—very satisfying.

TIPS FROM MY KITCHEN

• I press a thumbprint in the centre of each patty before cooking—it helps them stay flat.
• My griddle pan runs hot, so I lower the heat halfway to avoid burning the outside.
• I toast the ciabatta directly on the griddle after the burgers are done—picks up the flavour.
• I freeze the uncooked patties between sheets of baking paper for lazy future dinners.

STORAGE + SERVING

• Fridge: Cooled cooked patties keep for 3 days.
• Freeze: Raw or cooked, they freeze well up to 2 months.
• To reheat: Oven at 180°C (350°F), foil-wrapped for 10–15 minutes. Or microwave gently with a damp towel.
• Serve with: Sweet potato fries, slaw, or grilled corn. I like mine with a cold beer and silence.

FAQs – Real Query Answers

Q: Can I make these ahead of time?
A: Yes. I make the patties in the morning, chill them, and they cook beautifully in the evening.

Q: What curry paste should I use?
A: Thai red curry paste in a jar—not homemade or green paste. I use Mae Ploy, which is spicy and punchy.

Q: Can I cook these on a BBQ?
A: Absolutely. Just oil the grill well and don’t flip too early—they need a good crust to lift cleanly.

Q: Can I skip the buns and make it low-carb?
A: You can. Serve on lettuce wraps or over a salad. I tried it once with grilled aubergine slices as the ‘bun’—odd but tasty.

Q: Is it kid-friendly?
A: If you tone down the chillies and curry paste, yes. Or serve with extra mayo to cool things off.

MARY BERRY CHILLI BURGERS

Try More Mary Berry Recipe:

• Mary Berry Sticky Chicken
• Mary Berry Pan Fried Halloumi
• Mary Berry Stuffed Mushrooms