Forget those greying slabs of fatty gristle that pass for burgers at fast food joints. Once you've sunk your teeth into a fat, juicy, spicy, homemade version, you'll never order another, says Terry Farris. And if the sun shines, you could even get out the barbecue

Take a break from fast-food burger chains and make your own. The sky's the limit when it comes to the different ingredients you can add to make a truly personalised burger. Purists may like to mince the beef themselves, but you will need a special mincing machine - chopping it finely won't produce quite the same texture. Most supermarkets and butchers offer mince with varying percentages of fat. While a certain amount of fat is desirable for taste and texture, minced 'steak' or 'lean mince' produces a firm, well-flavoured burger that browns well and won't shrink in cooking. Whether you grill, fry or barbecue, your homemade creation will win out over the burger bar every time.

• Classic Barbecue Burgers with Oven Potato Wedges
• Thai Burgers
• Stuffed Mushroom and Blue Cheese Burgers
• Bacon and Avocado Burgers with Mustard and Cress
• Tex-Mex Burgers with Tortilla Chips and Salsa

Classic Barbecue Burgers with Oven Potato Wedges

Serves 4

600g lean minced beef
1 onion, finely chopped
100ml (about 6 1/2 tbsp) bottled barbecue sauce
freshly ground black pepper
4 burger buns
sliced gherkins and iceberg lettuce

For the Oven Potato Wedges

1. Place the mince, onion, barbecue sauce and pepper in a large bowl and mix well - the best way to do this is with your hands. Shape into 4 round burgers and chill in the fridge for at least an hour to firm up.
2. For the potato wedges, preheat the oven to 190C/375F/gas mark 5. Cut the potatoes lengthways into quarters, leaving the skin on. Brush with oil and lay on a lightly oiled baking sheet. Bake for 35-45 minutes until golden.
3. To cook the burgers, preheat the grill to medium and place on a baking sheet or rack. Grill for about 7-8 minutes each side or until the meat is cooked. Quickly toast the buns under the grill, making sure they don't burn. Serve the burgers with gherkins and lettuce with the potato wedges and extra barbecue sauce or ketchup on the side.

Thai Burgers

600g lean minced beef
2 red chillies, deseeded and finely chopped
4 spring onions, finely sliced
1 clove garlic, crushed
4 tbsp fresh coriander, chopped
1 tbsp Thai fish sauce
2 tsp sesame oil
juice of 1 lime
5 water chestnuts, drained and finely chopped (optional)
oil, for brushing

To serve
4 sesame seed burger buns
sweet chilli sauce
crisp lettuce
prawn crackers

1. Using your hands, mix the ingredients together in a large bowl and shape into 4 burgers. Brush each with a little oil.
2. You can grill, fry or barbecue these, about 7-8 minutes each side over a medium heat.
3. Toast, fry or place the buns on the barbecue, depending on your method of cooking.
4. Serve with chilli sauce, lettuce and prawn crackers.

Stuffed Mushroom and Blue Cheese Burgers

600g lean minced beef
freshly ground black pepper
100g blue cheese (Stilton, Danish blue or Roquefort), crumbled
4 burger buns, to serve

1. Melt the butter in a frying pan and cook the shallots or onion over a medium heat until soft, about 5 minutes.
2. Add the mushrooms and cook until soft and most of the liquid has evaporated off, about 7-8 minutes.
3. Meanwhile, season the mince with pepper and shape into 8 thin burgers.
4. Divide the mushroom mixture between 4 of the burgers and top with the crumbled blue cheese.
5. Place the other 4 burgers on top and press around the edges to seal the mixture in.
6. Grill, fry or barbecue about 7-8 minutes each side, taking care when turning them over. Serve on toasted buns with a crisp apple coleslaw or green leaf and apple salad.

Bacon and Avocado Burgers with Mustard and Cress

600g lean minced beef
salt and freshly ground black pepper
8 strips streaky bacon, smoked or unsmoked
1 avocado
4 burger buns
mayonnaise
1 tub mustard and cress, snipped (or use alfalfa or bean sprouts if you can find them)

1. Season the beef and shape into 4 burgers.
2. Heat a large frying pan and fry the bacon until crisp, then drain on kitchen paper and snap each in half.
3. Fry the burgers in the same (unwashed) pan about 7-8 minutes each side or until thoroughly cooked.
4. Cut the avocado in half, remove the stone and peel and cut into long slivers.
5. Toast the buns and spread with mayonnaise.
6. Build the burgers with the avocado, bacon and top with mustard and cress or sprouts. Serve with spicy potato salad.

Tex-Mex Burgers with Tortilla Chips and Salsa

600g lean minced beef
salt
150g grated cheese (Monterey Jack if you can find it, otherwise use Cheddar)
4 burger buns
tortilla chips and jar of Mexican salsa, to serve

1. Heat the oil in a frying pan and fry the onion and green pepper until beginning to soften, about 5 minutes. Add the chilli powder and fry another minute or so.
2. Mix the onion and pepper into the mince, season with salt and shape into 4 burgers.
3. Fry in the same pan for 7-8 minutes, then turn over.
4. Sprinkle the grated cheese on top of the cooked side and continue frying until cooked through.
5. Toast the buns and place the top half on the cheese as it melts. Place burgers on the bottom half of the buns.
6. Serve with tortilla chips and Mexican salsa.