This Box Includes:

No items found.

Frying, grilling and BBQing are suitable methods for cooking burgers.

Cooking Tip:

Bits of debris on your tray or pan encourage sticking, as does an un-oiled surface and too low a temperature. You want your burgers to sizzle immediately, and to firm up quickly. Keep the grill or stove at a steady high heat. With a gas grill, keep the lid down while cooking to lock in the moisture.

Constant turning will toughen and dry out the meat, and if you flip too soon, burgers will stick. Cook two minutes per side for rare, three minutes for medium-rare, four minutes for medium, and five minutes for well-done.

Don’t press burgers while cooking. This is an all too common mistake in burger grilling or frying. When you press down on a burger with a spatula, the juice just pours out onto the flame, taking all that moistness and flavour with it. Let your burgers hold onto their natural juiciness and just let them cook in peace!

Nutrition

Nutritional Facts

Amount per 100g

Calories (kcal)

280 Fat (g)

22 Saturates (g)

5 Salt (g)

>.01

Protein (g)

15 Allergens

For allergens, see ingredients in BOLD.

Beef (88%), Rusk [Prepared from Wheat flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Raising Agent (E503)], Onion Powder, Wheat Starch, Spices ( Black pepper, White pepper, ginger), Vegetable Protein (Soya), Sugar, Dextrose, Preservative (E301), Propylene Glycol

Storage Instructions

Your meat will arrive frozen, see pack for shelf life, each cut of meat is labelled with a use by date.

When your meat arrives simply pop it into your freezer.

When you have selected what meat you would like to eat for the day, thaw items by leaving them on the bottom shelf in your fridge on a plate covered overnight before cooking. Once thawed leave to stand for 20 minutes at room temperature before cooking.

Remember once thawed use within 2 days.

For more information on how to store our meats, click here.