The cornerstone of a great BBQ, our Classic Butcher’s Beef Burger is a masterclass in simplicity and quality. We believe a burger should taste like beef, not fillers. That’s why our master butchers use a time-honored recipe that balances prime cuts of beef with just the right amount of beef fat to ensure a succulent, melt-in-the-mouth texture. Hand-pressed in-house, these burgers are seasoned traditionally with cracked black pepper and sea salt. This "back-to-basics" approach allows the natural richness of our beef to take center stage. Whether you’re cooking under a grill or over hot coals, this is the reliable, gourmet patty that every burger lover deserves. The Gold Standard Patty Prime Beef: Sourced from high-welfare farms, providing a robust and honest beef flavour. Optimal Fat-to-Lean Ratio: We include premium beef fat to ensure the burger stays juicy and tender, even when cooked to a well-done finish. Authentic Butcher’s Texture: A coarse, meaty grind that offers a satisfying "bite" compared to mass-produced supermarket alternatives. Pure Seasoning: Simply salt and pepper. No complex herbs or hidden flavourings—just pure, high-quality beef integrity. Product Info & Ingredients Ingredients: Beef, Beef Fat, Water, Rusk (Gluten), Salt, Pepper, Preservative E223 (Sulphites). Allergen Advice: For allergens, see ingredients in bold. Contains Gluten and Sulphites. Storage Advice: Keep refrigerated below 5°C. Freezing: Suitable for home freezing on the day of purchase for up to 12 months. Cooking Inspiration The "Stack" Burger: Serve in a toasted brioche bun with mature cheddar, crispy bacon, sliced tomato, and our signature burger sauce. The Blue Cheese Melt: Top with crumbled Stilton and caramelized red onions for a sophisticated, savory depth. The Perfect Sear: Cook over a medium-high heat for 5–6 minutes per side. For the juiciest results, let the burger rest for 2 minutes after cooking to allow the juices to redistribute. Butcher’s Top Tip "The secret to a great burger is patience. Resist the urge to keep flipping the patty or pressing it down with your spatula. Flipping it once allows a deep, savory crust to form, and leaving it alone ensures the flavourful fats stay inside the meat where they belong. A hot pan and a light touch make all the difference!"
