BBQ for Heroes

Event Details

  • Nationwide

Fire up the coals and hold a BBQ for Heroes. Get friends and family round and throw some delicious barbecue food on the grill, all in support of our Heroes.

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Gift Aid is a simple way to make your donation go further. If those attending your event wish to make a separate donation and are a UK taxpayer, we can claim 25p from the Government for every £1 donated.

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The Commando Burger - created by Alex

Veteran Alex Kroll created this special #BuildaBurger recipe with Alf Turner's Chuck 'n' Rib burgers.

Royal Marine Reserve Alex was devastated when an accident in 2005 left him paralysed from the chest down. He said:  “I was gutted to leave the Marines. I was young, ambitious and having the time of my life before my career was cut short. After the accident, I was in a bad way for a couple of years but I soon realised I was still fit and I tried as many activities as possible. I still had that ‘can do’ mentality that is instilled in every recruit throughout Commando training.”

Alex, who is from Aintree, said staying positive and getting involved with sports and fitness has been the key to his recovery. He is a wheelchair skills trainer with the charity Whizz Kids and goes into schools and hospitals to teach people how to become more proficient in using their wheelchairs. Alex also works for BLESMA, a Help for Heroes charity partner, going into schools and prisons delivering his story on overcoming adversity and the power of resilience. 

Download Alex's recipe now.


The Infantry Burger - created by John

Veteran John Voss created this special #BuildaBurger recipe with Alf Turner's Chuck 'n' Rib burgers.

John served for nearly 31 years in the British Army before sustaining three broken ribs and three damaged vertebrae after an incident out in Helmand Province in 2011. This left him struggling to perform everyday physical tasks, resulting in feelings of worthlessness.

He was encouraged to contact Help for Heroes by a Band of Brothers member and has described the support he has received as eye-opening: “Not only did it get me out doing things, but it also got me to think about life, review what is important and refocus on my priorities.”

Download John's recipe now.



The Ultimate H4H Burger - created by Melvin

Veteran Melvin White created this special #BuildaBurger recipe with Alf Turner's Chuck 'n' Rib burgers.

Melvin joined the Army in 1971 as a musician in the Royal Anglian Regiment and served for 25 years. He suffers from spinal injuries and took early retirement in 1996 

Melvin, who hails from Colchester, visited the Help for Heroes Recovery Centre to see the “Hope on the Horizon” garden. Once there, Melvin realised that he could benefit from Help for Heroes: “I went to Chavasse VC House and saw that Help for Heroes support injured Veterans no matter when they served. I said, ‘Do you think you could help me?’ – this was on the Friday afternoon, and on the following Monday I was in the House having my first therapy session.”

Download Melvin's recipe now.


The HMS Bulwark Burger - created by Carl

Veteran Carl Beeson created this special #BuildaBurger recipe with Alf Turner's Chuck 'n' Rib burgers.

Carl joined the Royal Navy in 1964, serving on both surface vessels and submarines, and toured a total of 38 countries.

Carl was first injured in 1966 during a rugby match against the Foreign Legion in Madagascar. Further rugby injuries and various scrapes aboard ship resulted in torn cruciate ligaments and back damage. The years took their toll, and he was medically discharged from the Navy in 1976.

“I heard about Help for Heroes when it first started and thought ‘Ah! I want to help,’ so I got to work selling wristbands. I’ve since joined the Band of Brothers fellowship and my wife, Sue, has joined the Band of Sisters. My daughter Deb is a Royal Navy Veteran too and is wheelchair-bound. She has been given a great deal of support too.”

Download Carl's recipe now.



Preparation time: 15 – 20 minutes 

Cooking Time: 5 – 10 minutes

Makes 4 Burgers


1 sweet onion finely chopped
250g mince beef
1 small mild chilly, very finely chopped
1 large glass of red wine
1 large spoon of Marmite
Salt and pepper to taste
A couple of good shakes of Steak Seasoning
2 – 3 Spoons of Semolina (helps to bind it)


1. Mix all ingredients in a bowl, divide the mixture in to four and then roll them into balls. Start patting them and rolling them flat in the palm of your hand.

2. When barbecuing, don’t squeeze the moisture out by pressing on them as this will dry out the burger.

3. Cook them to your taste but make sure that children’s are cooked thoroughly. Where possible, use a temperature probe to ensure your food is to a safe temperature, or cook to well done.


Swap the sweet onion for a red onion and throw in an Oxo cube for another twist

Substitute red wine for port, whisky, or Coke which could be a fun way to get children involved in preparation

Put cheese or a knob of garlic butter in the middle of each patty to create a Burger Surprise!

Preparation time: 15 – 20 minutes 

Cooking Time: 1hr 30 minutes – 1hr 50 minutes (depending on heat source and equipment)


1–2 Whole Chickens
A small can of beer (330ml is better for height clearance)
A small drizzle of olive oil (to make the seasoning)
A couple of good shakes of BBQ seasoning or rub

BBQ Equipment

BBQ Type: Closed Grill
Lid Required: Yes
Complexity: Medium


1. Pat the chicken dry with paper towels. On a chopping board, drizzle the olive oil all over the chicken ensuring you get in all the nooks around the legs and the wings.

2. Sprinkle the chicken with the rubs so you have a liberal coating all over the bird.

3. Take a half full can of beer and insert it into the cavity of the chicken.

4. Carefully balance the chicken on the beer can. This allows the can to heat up and gently cook the chicken from the inside keeping the meat moist and tender, with amazing chicken skin.


You can swap the rubs for a simple salt and pepper seasoning or use a marinade instead of olive oil. Adding rubs and marinades to the can is a good way of perfuming your chicken with the aroma of spices.

Substituting beer for just water or alternative fluids is entirely a matter of choice.

To keep your grill clean you can sit your chicken on either a small baking tin or a foil tray.

Recipe provided by Lisa Faulkner for Eggs for Soldiers.

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves 4


4 Eggs for Soldiers eggs 

8 rashers streaky bacon
1 bag mixed salad leaves
1 Romaine lettuce, shredded
2 ripe avocados
4 large tomatoes, sliced
4 tbsp olive oil
2 tbsp lemon juice
2 tsp wholegrain mustard
4 tbsp croutons
Salt and freshly ground black pepper
Basil leaves, to garnish


1. Hard-boil the eggs for 8–10 minutes then plunge into cold water to cool them.

2. While the eggs are cooking, grill the bacon rashers until crisp. Drain on kitchen paper.

3. Mix together the salad leaves and Romaine lettuce and arrange on 4 large serving plates with the tomatoes. Peel, stone and slice the avocados and arrange on the salads. Shell the eggs and quarter them, then share between the plates.

4. Make the dressing by mixing together the olive oil, lemon juice and wholegrain mustard. Season with salt and pepper.

5. Sprinkle the dressing over the salads then snip the bacon rashers over the top. Add the croutons, then serve, garnished with basil leaves.

Cook’s tip: Why not hard-boil extra eggs at the same time then they’re ready for a favourite egg and cress sandwich? Just keep them refrigerated for up to 3 days.

Recipe provided by Sam Rom, The Blagdon Inn, Taunton.


Salsa Verdi

Hand full chopped basil
Hand full chopped parsley
Hand full chopped mint
4 anchovy fillets
1 tablespoon capers
1 lemon juice and zest
1 teaspoon Dijon mustard
150ml olive oil


4 mackerels gutted


Salsa Verdi

Mix all the ingredients together either in a food processor or by hand, both work well.


Grill the mackerel both sides for 4 minutes on the BBQ.

Smother the mackerel with Salsa Verdi and serve.

Recipe donated by Bibendum PLB Group, who produce our Wine for Heroes.


Equivalents for one portion

1 trout, head removed, gutted and cleaned
¼ glass of Help for Heroes Sauvignon Blanc
½ red pepper
½ bulb of fennel
1 shallot
1 tsp capers
Handful of dill (diced)
1 knob of butter
1 squeeze of fresh lime
Drizzle of olive oil


1. Dice the shallot and cut the pepper and fennel into slices, fry for 4-5 minutes on a medium heat.

2. Take a baking dish big enough to comfortably sit the trout in and line with tin foil (including up the sides)

3. Place trout on tin foil and add the wine and all the other ingredients into and onto the fish.

4. Place another layer of tinfoil on top of this and seal all edges tightly.

5. Place on the barbecue carefully and leave for 20 minutes, the way to make sure the fish is cooked is to check the meat flakes away easily.

Recipe provided by Lisa Faulkner for Eggs for Soldiers.

Makes 6 Burgers


4 chicken breast fillets       

½ onion finely chopped or grated
1 clove garlic grated
1 tbsp fresh chopped coriander
1 lemon zest
1 Eggs for Soldiers egg
30-40g breadcrumbs
Salt and pepper


1. In a food processor, chop the chicken until it is minced, set aside in a large bowl.
2. Then in the processor chop the onion until really fine and almost liquid. Grate in the garlic and add to the bowl of chicken. Add the chopped coriander, lemon zest, egg, breadcrumbs and combine.
3. Shape into burgers and set aside on a floured plate and refrigerate for 30 minutes
4. Heat a good glug of oil in a frying pan over a medium heat and then add the burgers. Cook for approximately 6 minutes each side

Recipe provided by Sam Rom, The Blagdon Inn, Taunton.


2 lime zest and juice
2 dessert spoons of tamarind paste
2 chillies with seeds finely chopped
10g salt
1 tbsp Fish sauce
4 chicken breasts or 8 chicken legs 

Method for the Marinade:

Cover the chicken in marinade and leave overnight, this will draw some moisture from the meat but will change the texture for the better whilst adding an amazing citrus boom.

Ingredients for the BBQ dressing:

1 lime zest and juice
50ml cider vinegar
75g sugar
1 super finely chopped chilli
Garlic finely chopped
Chopped coriander stalks

Methods for the BBQ dressing:

 1. Put all ingredients into a sauce pan and heat until boiling then reduce by half. This can be done a day before and kept in the fridge ready.

 2. Oil and chargrill on a medium heat, do not cook fast. Once the chicken is nearly cooked, paint the dressing on the chicken as a final glaze, this will add the sweetness to balance the chilli and lime from the marinade.  Do not put on too early as the sugar will burn on the BBQ.


2 onions roughly chopped
50ml cider vinegar
50g golden caster sugar
4 tins tomatoes
8g Cornish sea salt

1. Sweat down onions with Cornish sea salt to a deep brown

2. Add in the sugar, vinegar and tin tomatoes. Reduce down by half and blitz. Taste, check the acidity and seasoning.


Add a dash of chilli for an extra kick to your ketchup!

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