These grass-fed beef burgers are great for the BBQ, oven grill or you can just pan-fry them. Try with a melted slice of cheese on top, a soft roll, crisp lettuce, fat tomato slices and a dab of chutney or mayo. Delicious!
Our slow-matured, non-organic beef comes from two amazing British farmers - the sort you fall in love with at farmer's markets and buy their food because of their high-welfare and eco-concerns.
David Powell, 78, keeps an award-winning herd of native Herefords in Much Marcle, Herefordshire. These grass-fed cows spend much time nibbling in the shade of his organic orchard. His oldest, Pru, is a 22-year-old calving cow - she has had 17 calves! She's a sign of healthy herd and high animal welfare as most calving cows don't last beyond 16.
Philip Mann farms in an Environmentally Sensitive Area in Gloucestershire. He took us and his sheepdog out in his Land Rover, where we went up and down across the ridge and furrow landscape of his family farm, where he works with his son. His traditional, hardy Aberdeen Angus and Herefords feed mainly on the farm’s rich with meadow grasses, white clover and cocksfoot.
Beef (90%), Beef Burger Seasoning (5% - contains Rusk, Defatted Soya Grits, Salt, Wheat Flour, Dried Onion, Onion Powder, Potato Starch, Spice, Preservative (E221), Sugar, Mustard Powder, Herb, Spice Extract.), Water (5%)
Nutritional Information per 100g/ml
Energy (kJ): 918.00
Energy (kcal): 220.00
Protein (g): 18.10
Carbohydrate (g): 6.30
Fat (g): 13.60
Burgers can be fried or grilled, until they are browned on both sides. Make sure you use a medium-high heat, so that they cook thoroughly in the middle.
Beef should be kept at a very cool temperature, wrapped and kept away from other foods. Beef can be frozen, but should be thoroughly defrosted before cooking.