Serves 4




For the burger:

4 x beef burgers, we use Macbeths beef burgers (

4 brioche buns

Really Garlicky Aioli

Really Garlicky Caramelised Onions

Baby gem lettuce


For the wedges:

6 large potatoes

3 tbsp Scottish cold pressed rapeseed oil

2 tbsp Really Garlicky Rub


For the coleslaw:

3 carrots

1 red cabbage

5 tbsp mayonnaise

3 tsp cider vinegar

3 tsp water

2 tbsp wholegrain mustard

1 tbsp caster sugar

Pinch of salt

Chives, to garnish




  1. Start by preparing the wedges. Pre-heat your oven to 200°C. Scrub the potatoes before cutting into chunky wedges. Arrange the potatoes in a roasting tin before pouring over the Scottish cold pressed rapeseed oil and sprinkling over the Really Garlicky rub. Give the wedges a toss, making sure the oil and rub is evenly distributed before popping in the oven for 20 to 25 minutes until golden brown and crispy, tossing half way through.
  2. Now move on to the coleslaw. This can be made in advance and kept cool in the fridge. Peel and grate the carrots, finely slice the red cabbage and place into a large serving bowl. In a separate bowl combine the mayonnaise, water and cider vinegar before adding the rest of the ingredients, leaving the chives for serving. Pour into the serving bowl with the carrots and cabbage and give it a good mix. Finely chop the chives and garnish over the top.
  3. Just before the wedges are ready, get the BBQ heated up until it is nice and hot. Grill the burgers until you reach your desired finish. We like ours medium rare. Remove from the BBQ and allow to rest for five minutes. In the meantime, toast your brioche buns.
  4. To serve, smear a layer of Really Garlicky Caramelised Onions on the bottom half of the bun before topping with the burger. Spoon on some coleslaw and add a couple of lettuce leaves on top of the burger. Spread a nice layer of Really Garlicky Aioli on the top half of the bun before placing on top of your burger. Serve with a side of wedges and some extra Really Garlicky Aioli for dipping and enjoy!