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Burger or dog?

Whether you can't resist a burger with all the trimmings or a loaded hotdog, you’ll be spoilt for choice with our latest in store range, inspired by American flavours. Mix and match to create your ultimate grill or head to our online Food to Order barbecue selection, where we've done the hard work for you

Build your burger

We've been inspired to give a barbecue staple a summer makeover this month. Find your nearest store and hunt out the little added extras that will turn your burgers from basic into brilliant.

Beefed-up burgers:
Upgrade your regular burger to our new steak and cheese burgers, made with British beef steak and Cornish Cove Cheddar and serve them in ultimate burger buns with lashings of posh dog mustard, Brooklyn Brine Co. hop-gherkins and beer battered onion rings.

The loaded slider:
Small but perfectly formed, sliders make great party food, and our slider buns, are the perfect size for the job. Fill them with shrimp and sweetcorn sliders made with king prawns and squid, spiced with jalapeño and paprika, then add sweet and tangy pineapple, chilli and mint salsa. Add shredded iceberg lettuce and crispy fried onions to finish.

The skinny burger:
With less than three per cent fat and only 110 calories in each patty, our skinny beef burgers are your go-to if you’re managing your weight – or if you want scope to pile up the toppings. They’re flavoured with a dash of umami paste to ramp up their savoury appeal. Layer one in a seeded bun with piquillo and red pepper dip, sliced avocado and fresh coriander leaves.

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Top dogs

Sometimes, only a loaded hotdog piled high with smoky onions and a dollop of sauce will do. Find a new favourite from our new range at your nearest store.

The New York takeover:
Our posh dogs have had an all-American makeover with new pastrami dogs. Made with beef pastrami, pork belly and smoked pork shoulder, plus ground coriander and mustard, they've got a truly authentic pastrami flavour. Pair with posh dog rolls and posh dog pickle relish and top in traditional fashion with sweet and tangy Carolina-style mustard sauce and fried onions.

El Completo dog:
You’ll find variations of this hot dog in Chile and Brazil. The key ingredient in our version is the punchy mayo – we used new spicy Cajun mayonnaise, which is spiked with paprika and habañero chillies to create a lightly spiced Marie Rose-style sauce. Serve a generous blob of it on our signature smoky posh dogs™ with mashed avocado, sliced green chillies and chopped tomatoes.

Carolina dog:
While classic sausages are always a winner, our chicken posh puppies™ were made for this mini dog. They’re made from British chicken and flavoured with a simple savoury seasoning to create a lighter version of the traditional hotdog. We’ve teamed them with onion-flecked rolls, coleslaw, lettuce and grilled red onions. They’re also great with sweet chilli sauce and coriander.

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Vegetarian options

Not everyone wants to eat meat when the BBQ comes out. These tasty, fresh ideas for veggies
sides will please everyone

Vegetable side dish ideas

Add some colour to your barbecue with our quick and easy in store vegetable accompaniments or, if you're catering for vegeatrians, try our recipe for sweet potato burgers below.

Spice up in-season asparagus spears with our in store Pebre sauce – a Chilean-style sauce made with aji chilli.

Give wedges an extra-crunchy edge with our quinoa and turmeric-dusted potatoes. Just roast them and serve with the accompanying ancho chilli dip.

Try our sweetcorn wheels – corn discs that come with a paprika rub to apply before griddling, and a creamy mayo for dipping.

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Recipe: Smoky sweet potato burgers
with guava ketchup

  • COOK: 1 hr
    656 Cal

Nutritional info per serving

  • Calories:656g
  • Fat:15.1g (4.7g saturated)
  • Carbohydrates : 117g
  • Sugar : 27.6g
  • Fibre : 12.5g
  • Protein : 14.7g
  • Salt : 1.41g


1kg sweet potatoes, peeled and cut into 4cm chunks
1 tbsp olive oil
75g fresh white breadcrumbs
¼ tsp cayenne pepper
4 spring onions, finely chopped
1 tbsp chopped fresh coriander
Sunflower oil, for frying
Plain flour, for dusting
4 paprika and chilli buns for burgers
4 tbsp guava ketchup
Sliced tomatoes and lettuce, to serve


  1. Heat the oven to 190°C/170°C fan/gas 5. Arrange the sweet potatoes in a single layer in a large roasting tin. Drizzle with olive oil, season with salt and roast for 35-45 minutes, until golden on the outside and just tender when pierced with the tip of a sharp knife. Remove from the oven and set aside until cold.
  2. Tip the sweet potatoes onto a large board and very roughly chop them. Put them in a bowl and stir in the breadcrumbs, cayenne pepper, spring onions and coriander. Shape the mixture into four burgers and place them on a plate. Cover and chill for one hour.
  3. Pour sunflower oil into a large non-stick frying pan to a depth of 2cm, then heat. Dust the burgers with a little plain flour – they will be quite soft, so handle gently – and carefully lay them in the pan. Cook for four-five minutes each side until crisp and golden. Remove with a fish slice and drain on kitchen paper.
  4. Halve and toast the buns. Arrange lettuce and tomatoes on the bottom half of each bun and place the burgers on top. Spoon over a little guava ketchup and top with the other bun halves.

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