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Rare Breed Beef Burgers

Our burgers are made from our grass fed, dry aged, rare breed beef. The beef is ground by our butchers from a blend of chuck, brisket and dry aged beef fat. We don’t add seasoning as we feel it is better do this during cooking as you would with a good steak.

Our burgers are made from our grass fed, dry aged, rare breed beef. The beef is ground by our butchers from a blend of chuck, brisket and dry aged beef fat. We don’t add seasoning as we feel it is better do this during cooking as you would with a good steak.

BBQ and Grilling

£2.86£8.09

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Taste Tradition Meat Delivery Box

Our delivery service allows you to pick a delivery date in advance when you reach the checkout.

Next day delivery is free on orders over £45.

Our deliveries are Tuesday to Friday as standard and we also offer a Saturday delivery as a premium service, but this is unfortunately an expensive option, so it’s much better to try and plan ahead.

Your order will be kept fresh in our insulated boxes and the box can be used as storage for larger cuts if you replace or re-freeze the ice sheets. This comes in very handy when you don’t have enough room in your fridge on busy special occasions.

How to store meat

 

Rare Breed Cheese Burger

Cooking the Perfect Burger

We believe that to get the right beefy flavour for a burger specific cuts need to be used. We have chosen a blend of chuck and brisket to give us best flavour and texture combination. We add at least 20% of dry aged beef fat to add even more flavour and keep the burger moist during cooking. No seasoning is added, as the salt will draw moisture from the meat and we feel it should be your choice to add seasoning.

Technique

Get you pan or BBQ grill up to a very high temperature. A ridged grill will give you a nice pattern on your finished burger.

Make an indentation in one side of the burger using your thumb to create a slight bowl. This will keep the burger flat during cooking and prevent the meat bubbling up into a ball.

Season your burger on both sides with sea salt and black pepper. Don’t do this too soon as the salt will draw precious moisture from the meat.

Oil your grill with some beef dripping or a good quality oil.

Put your burger onto the grill with the flat side down and cook for around 3 – 4 minutes. You want to try and only flip once if possible. After the time is up, flip the burger and cook for the same time on the other side.

This should give you a perfectly cooked juicy burger with some nice browned ridges on each side.

Safe Cooking of Burgers

Steak and other cuts can be eaten rare without any concern if you know that they’ve come from a good source. Burgers are a different matter and should be thoroughly cooked with the juices running clear and at the right internal temperature

Any contamination of meat during slaughter and preparation tends to be restricted to the outer surface, leaving the middle of the cut safe for serving rare. However, mincing meat to form burgers can transfer any contamination from the surface of the meat throughout them. For this reason, burgers need to be cooked all the way through in order to kill any harmful bacteria.

Many of our chef clients serve burgers rare, but this is because they are preparing them fresh and by mincing them at the time of cooking.

Although bacteria need heat and energy to grow, this typically happens between 8°C and 60°C; below 8°C, growth is stopped or significantly slowed down and above 60°C the bacteria start to die. Cooking also causes the proteins in bacteria to break up. It requires a certain amount of energy to build up and cause the reaction that breaks up the protein structure, which is why time and temperature are both important – proteins need to be heated up for a long enough time for all of them to be broken down.

By following our cooking instructions and keeping your burgers refrigerated and within the use by date you can safely enjoy your burgers.