Prime Burger Mince 15% Fat, Bulk
Maybe you think that you’ve had a good burger before, but just wait until you taste this! Follow our recipe below and be prepared for a truly unforgettable feast.
This carefully selected burger mince is 85VL, meaning it contains around 15% fat - perfect for burgers and meatballs. All the meat is from grass-fed Irish beef cattle.
Beer Pairing: Pale Ale (we like Northbound 26, brewed in Northern Ireland)
Maybe you think that you’ve had a good burger before, but just wait until you taste this! Follow our recipe below and be prepared for a truly unforgettable feast.
This carefully selected burger mince is 85VL, meaning it contains around 15% fat - perfect for burgers and meatballs. All the meat is from grass-fed Irish beef cattle.
Beer Pairing: Pale Ale (we like Northbound 26, brewed in Northern Ireland)
Maybe you think that you’ve had a good burger before, but just wait until you taste this! Follow our recipe below and be prepared for a truly unforgettable feast.
This carefully selected burger mince is 85VL, meaning it contains around 15% fat - perfect for burgers and meatballs. All the meat is from grass-fed Irish beef cattle.
Beer Pairing: Pale Ale (we like Northbound 26, brewed in Northern Ireland)
Type:
Beef Steak Burger Mince
Origin:
NI / Ireland
Fermentation:
Wet
Packaging:
Vacuum
Ingredients (makes 4 large burgers)
2 x Garlic cloves, smashed and finely chopped
30g Panko breadcrumbs
80g Parmesan
800g Prime burger mince 85VL
2 x Generous pinches of salt
2 x Generous pinches of cracked black pepper
The Prep
Remove all packaging.
Combine all the ingredients in a large bowl by hand. Squash and squeeze the mixture through your hands.
Wash your hands really well and wipe down any surfaces that were in contact with raw meat.
Cover the bowl of burger mix and rest it in the fridge for at least 60 minutes.
Once ready, get stuck in with your hands and form 4 burger patties, they should be around 10-15mm thick (don’t worry if they crack a little around the edges).
Cooking
Preheat your barbeque to medium/high heat with a standard slatted grill in place
Fire the burgers onto the grill and let them sear and cook.
Press them for some flame-grilled flavour!
Flip them every few minutes until they reach 71ºC inside (around 8-12 minutes total).
We like to toast the burger buns on the BBQ and add Red Leicester to the patties for the final minute of cooking.
Remove the patties and build your burgers before stuffing your face!
Nutrients
(Typical per 100g)
Energy: 871 kJ/ 209 kcal
Fat: 14.5g, of which saturates: 6.5g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 19.7g
Salt: 0.28g
Storage
Keep refrigerated, use within 5 days of delivery.
Suitable for Freezing
Keep frozen at -18°C or below
Defrost overnight in refrigerator
Never re-freeze once defrosted
Use within 24 hours of defrosting
