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Grid Iron Meat

Kyiv Burgers (Chicken Kyiv-Inspired Burgers)

These Kyiv Burgers are inspired by the classic Chicken Kyiv, but reimagined with Grid Iron Burger Mince. Instead of breadcrumbs and whole chicken breast, the garlic and herb butter is hidden inside the juicy patty, creating a molten centre that oozes out when you bite. Served in a soft bun with salad leaves and relish, this burger is both indulgent and comforting — perfect for a weeknight treat or a weekend cook-up.

INGREDIENTS
  • 500g Grid Iron Burger Mince
  • 75g unsalted butter, softened
  • 2 garlic cloves, finely grated
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • Zest of ½ lemon
  • Sea salt flakes
  • Freshly cracked black pepper
  • 4 soft burger buns
  • Handful of salad leaves (lamb’s lettuce or watercress work well)
  • Relish or tomato chutney, to serve
  • Mustard, to serve
METHOD

  1. Make the butter filling: In a bowl, mash together the butter, garlic, parsley, dill, lemon zest, salt and pepper. Roll into a log, wrap in baking paper, and chill in the freezer for 20 minutes until firm.
  2. Prepare the burgers: Divide the mince into 4 equal portions. Flatten each portion into a disc. Cut the chilled butter log into 4 slices and place one in the centre of each disc. Wrap the mince around the butter, sealing tightly so there are no gaps. Shape into thick patties.
  3. Chill again: Place the patties in the fridge for 15 minutes to firm up.
  4. Cook the burgers: Heat a cast iron pan or grill to medium-high. Sear the patties for 4–5 minutes per side until caramelised and cooked through, being careful not to pierce them too early (to keep the butter inside).
  5. Rest and assemble: Let the burgers rest for 3–4 minutes. Serve in toasted buns with salad leaves, a spoonful of relish, and mustard on the side.

Multi-Cooker Option (Ninja Foodi MAX)

  • Use Sear/Sauté to brown the burgers for 2–3 minutes per side.
  • Switch to Bake/Roast at 180°C for 8–10 minutes until cooked through and the centre is hot.
  • Rest for 3 minutes before serving.

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Shop for Ingredients

Wagyu Burger Mince – 1kg

Make Wagyu Burgers at Home

This is the Wagyu version of our Gourmet Burger Mince. Made from a blend of chuck, short rib and brisket. The fat content from North Yorkshire Wagyu makes this mince perfect for the beefiest tasting burgers.

£19.50

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Native Breed Beef Gourmet Burger Mince

Made for Homemade and Smash Burgers

Our Gourmet Burger Mince is a dedicated burger blend of native breed beef chuck, brisket and short rib, chosen to give homemade burgers a rich beef flavour, good browning and a juicy texture.

It is particularly well suited to smash burgers, but also works for thicker hand-shaped patties. Available in 1kg, 2kg and 5kg +/- packs.

Price range: £16.98 through £84.90

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What sides and matches work well with this?

Sides

  • Garlic roast potatoes – crisp and golden with rosemary.
  • Buttered sweetcorn – tossed with chives and cracked black pepper.
  • Red cabbage slaw – sharp and crunchy to balance the richness.
  • Pickled cucumber salad – light and refreshing.
  • Caesar salad – crunchy romaine with anchovy dressing.

Matches

  • Garlic, lemon, parsley, dill
  • Relishes (tomato, chilli, or onion)
  • Mustards (Dijon or wholegrain)
  • Soft greens (spinach, watercress, lamb’s lettuce)
  • Potatoes in any form

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Preparation Time: 20 minutes (plus chilling time).
Cooking Time: 15 min

Hot Tips

  • Keep the butter cold so it stays inside the patty as it cooks.
  • Don’t over-handle the mince or the burgers will become dense.
  • A light toast on the buns adds extra texture.
  • Serve quickly — the magic is in that buttery centre.

Pairings

Red Wine

  • Beaujolais Cru (Morgon) – light but savoury, with fresh red fruit.
  • Pinot Noir (Burgundy or Oregon) – soft tannins and acidity to cut through the butter.
  • Chianti Classico – cherry and herbal notes match the garlic and herbs.

White Wine

  • Chardonnay (Chablis) – crisp minerality to balance richness.
  • Sauvignon Blanc (Loire) – zesty, grassy, perfect with dill and parsley.
  • Riesling (Dry, Alsace) – bright acidity with subtle citrus.

Beer & Cider

  • Pilsner lager – clean, crisp, refreshing.
  • Pale ale – a touch of hops balances the butteriness.
  • Dry cider – apple freshness works with garlic and herbs.

Non-Alcoholic

  • Sparkling elderflower – floral and refreshing.
  • Homemade lemonade – citrus cuts through the richness.
  • Kombucha (ginger or citrus) – tangy, light, and great with herbs.

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