Sándwiches & Hamburguesas


Grill up good times with your favourite summer BBQ recipes!​

From juicy burgers to grilled veggies and BBQ top tips, we’ve got you covered with the perfect hacks for your summer cookout.​

 Sándwiches & Hamburgues



  • 4 slices of soft white bread

  • 2 tbsp Hellmann’s mayonnaise

  • 2 tbsp unsalted butter

  • 120g cheddar cheese, sliced

  • 8 thin slices of chorizo

  • Freshly ground black pepper


  1. Smear each slice of bread with Hellmann’s mayonnaise.

  2. Place a non-stick frying pan over a medium heat and melt half of the butter in the pan. Once melted place 2 slices of the bread, mayonnaise side down, on the pan

  3. Smear the other side of the bread (facing up) with Hellmann’s mayonnaise, followed by the sliced cheddar on each slice, and then the sliced chorizo.

  4. Top with the second slices of bread, Hellmann’s mayonnaise side up. When the underside is golden brown, about 4 minutes, turn sandwich and add remaining butter to the pan. Press down gently on the sandwich to encourage even browning and to help melt the cheese.

  5. Cook until the second side is golden brown and the cheese is melted.

 Sándwiches & Hamburguesas



  • 500g good quality steak mince

  • ½ tablespoon butter

  • 1 tablespoon olive oil

  • ½ small onion, very finely chopped

  • 1 garlic clove, grated

  • 1 teaspoon thyme leaves, chopped

  • 1 teaspoons Dijon mustard

  • 1 teaspoon Worcestershire sauce

  • 1 tablespoon Hellmann’s mayonnaise

  • 1 egg yolk

  • 30g fresh breadcrumbs

  • Sea salt and freshly ground black pepper


  • 2 brioche burger buns

  • 4 slices of Emmental or gruyere

  • 2 ripe tomatoes, sliced thickly

  • handful of sliced gherkins

  • 1 small lettuce

  • 4 heaped tablespoons mayonnaise

  • 3 teaspoons Dijon mustard


  1. Melt the butter in a medium frying pan and add the onions, garlic and thyme. Saute gently for around 5 minutes until the onions are golden and soft. Transfer to a plate.

  2. In a large bowl combine the mince, Dijon mustard, Worcestershire sauce, egg yolk, mayonnaise, breadcrumbs and onion mix. Season liberally with salt and pepper and mix everything together with clean hands. Divide into 4 equal sized portions and shape into balls, then flatten to make patties the same size as your brioche rolls (they will shrink a bit when cooked).

  3. Heat the olive oil in a large non-stick frying pan over a high heat. Cook the burgers for 4-6 minutes per side, depending on how you like them to be cooked.

  4. Transfer to a baking tray and top each burger with a slice of cheese. Place in a hot grill for 2 minutes until the cheese is melted and bubbling.

  5. Toast the brioche buns, mix together the Dijon mustard and mayonnaise and spread over the inside of the buns. Top with the lettuce, tomato, burgers and sliced gherkins.

 Sándwiches & Hamburguesas


Elevate your burger game with the ultimate guide to making a perfect cheeseburger using Hellmann's Real Mayo. This classic burger style maximises flavour through a juicy patty topped with melted cheese, with the secret being the addition of mayo to the meat for its moisture-locking properties and creamy texture.​


  • 450 g extra lean mince​

  • 4 Tbsp Hellmann's® Real Mayonnaise​

  • 2 cloves garlic, finely chopped​

  • 1/4 tsp ground black pepper​

  • 4 slices cheddar cheese ​

  • 2 hamburger buns​

  • Lettuce, shredded​

  • Pickled gherkins, sliced​

  • Red onion, sliced​

  • Tomato, sliced ​

  • Hellmann’s® Chunky Burger Sauce


  1. In a bowl, mix the mince, Hellmann's® Real Mayonnaise, garlic, and black pepper. Divide the mixture into four equal portions and shape them into balls.​

  2. Preheat your grill and place the balls onto it. Flatten them to your desired thickness.​

  3. Cook the patties to your desired level, making sure to flip them for even cooking.​

  4. While the patties cook, slice the burger buns in half and place them on the grill until they're golden brown.​

  5. Add a slice of cheese to each patty and close the grill's lid to let it melt.​

  6. Remove the buns from the grill and spread Hellmann’s® Chunky Burger Sauce on them.​

  7. Add a patty to each bun top with pickled gherkins, shredded lettuce, sliced red onion and a final squeeze of Hellmann’s® Chunky Burger Sauce.​

 Sándwiches & Hamburguesas


Get ready for a taste of summer with this delicious recipe for grilled chicken breasts marinated in Hellmann's Honey and Mustard dressing. The sweet and tangy marinade creates juicy and flavourful chicken that's perfect for any barbecue or summer gathering.​


  • Boneless chicken breasts​

  • Hellmann’s® Honey and Mustard Dressing


  1. In a resealable plastic bag, combine the Hellmann's Honey and Mustard Dressing and chicken breasts. Seal the bag and turn to coat the chicken.​

  2. Marinate the chicken in the refrigerator for at least 2 hours, or overnight for best results.​

  3. Remove the chicken from the marinade and discard the remaining marinade.​

  4. Grill the chicken for about 5-7 minutes per side, or until cooked through.​

  5. Serve with your favourite sides and enjoy!

 Sándwiches & Hamburguesas


Summer is the perfect time to enjoy fresh and tasty corn on the cob. Take your corn to the next level with this delicious recipe featuring Hellmann's Vegan Garlic Mayo. This recipe is easy to make and perfect for any summer barbecue or gathering.


  • 6 corn cobs, husks removed

  • 6 tbsp Hellmann's Vegan Garlic Mayo​

  • 4 tbsp grated parmesan (or vegetarian alternative)​

  • 2 tbsp finely chopped coriander​

  • 1 lime, cut into pieces for squeezing


  1. Preheat your grill to medium-high heat.​

  2. Brush the corn cobs with Hellmann’s Vegan Garlic Mayo, making sure to coat each cob evenly.​

  3. Place the corn cobs on the grill and cook for 10-12 minutes, turning occasionally, until the corn is tender and charred in places.​

  4. Remove the corn cobs from the grill. Cover with the grated parmesan and coriander before squeezing lime juice over them. Serve alongside your barbecue favourites and enjoy.

 Sándwiches & Hamburguesas


Summer is here, and there's no better way to celebrate than with a delicious barbecue. Try this recipe for juicy and flavourful sausages, basted with a combination of Hellmann's Real Mayonnaise and a dry rub. The mayo adds a creamy texture and locks in moisture, while the spices in the rub add a burst of flavour to the meat. Get ready to impress your guests with this simple yet delicious recipe.​


  • 6 sausages​

  • 1/4 cup Hellmann's Real Mayonnaise​

  • 2 tbsp dry rub seasoning (your favourite)​


  1. In a bowl, mix the Hellmann's Real Mayonnaise with the dry rub seasoning until it forms a smooth paste.​

  2. Brush the sausages generously with the mayo and dry rub mixture.​

  3. Place the sausages on the barbecue and cook for 10-12 minutes, turning occasionally, until they're fully cooked and browned on the outside.​

  4. Serve the sausages hot off the grill, with your favourite sides and condiments. Enjoy the delicious and juicy flavour of these sausages with the added creaminess from the Hellmann's Real Mayonnaise basting..​