Seasoned Beef Burgers
Premium steak, beautifully seasoned for the ultimate flavour
- With grass-fed British beef and a little sweet onion
- Made here in our Inverurie butchery
- Gluten free recipe for more to enjoy!
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Code: GRB1295
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Price per kg:
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Item weight:
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Servings:
- Seasoned Beef Burgers, in packs of 2, 300g per pack
"These seasoned burgers were absolutley fantastic. The flavour was lovely. Will definitely buy again."
Miss Dixon, Durham
| Origin: | UK |
| Produced: | UK |
| Welfare: | Grass-fed |
| Accreditation: | Naturally reared |
A gorgeous deep flavour comes straight through with these juicy steak mince burgers. Our seasoning includes onion and parsley, carefully blended. Thick and succulent, you will enjoy every bite of our easy burgers.
Try your steak burger with some seasonal wild mushrooms, wilted spinach, and pan-fried sweet potato chips. Very tasty, and no bun required.
Cook from defrosted:
About 20 minutes before you start cooking, remove the defrosted burgers from the packaging. This will allow the burgers to 'bloom' and come to room temperature.
Preheat a heavy frying pan, ridged griddle pan, grill or BBQ to a high temperature.
Brush each side of the burger with a little oil.
Cook burgers for 5 minutes per side, turning only once. (Don't press down while cooking as this can dry them out).
Remove the burgers from the pan, grill or BBQ and place on a rack, cover loosely with foil and leave to rest for 3-5 minutes before serving.
This product must be cooked thoroughly prior to consumption.
Allergen Advice: for allergens including cereals that contain gluten see ingredients in BOLD CAPITALS
Beef (74%), EGGS, Rice Flakes, Water, Diced Onions, Salt, Parsley, Ground Black Pepper
- Energy: 952 kJ/ 228 kcal
- Fat: 15g, of which Saturates: 6g
- Carbohydrate: 7.9g, of which Sugars: 1.5g
- Fibre: 0.6g
- Protein: 14.8g
- Salt: 0.9g
Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours
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