Best beef burgers

HERE'S HOW WE MAKE IT

Our friendly butcher, Dave Lucas, makes a special mince for our burgers - it's a blend of brisket and chuck which gives them a good ratio of meat to fat, great flavour and a little bit of chew. We want substance to our burgers. We flavour the beef up with a little bit of onion and garlic, a splash of Worcestershire sauce, some Dijon mustard, tomato paste and thyme - and the result is several cuts above your basic burger.

INGREDIENTS

Beef, onion, garlic, Dijon mustard, Worcestershire sauce (gluten free), tomato paste, thyme, salt.

ALLERGENS

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	LARGE (4 PATTIES)
ENERGY	2512.2kj
PROTEIN	107.4g
FAT TOTAL	15.9g
- SATURATED	5.6g
CARBS	4.6g
- SUGARS	4g
SODIUM	1712mg

SIZES

Large:

Four beef patties

GOES WITH

Milk buns, spiced tomato chutney, shredded lettuce, beetroot, tomato, pickles, Bangalow Bacon, fried egg, tom sauce, mustard mayo, pineapple if you want to be really out there... what goes into the perfect burger is always hotly debated, even within the same family.

LOW CARB: Dish up your burger and accompaniments on a pile of salad or slaw - or try wrapping it in large iceberg lettuce leaves or grilled portobello mushroom caps for a good (though messy) bun alternative.

PREP, COOK AND SERVE

Frozen product. Once defrosted, cook and consume within 48 hours.

Please note: this product contains raw beef and should be fully cooked before consumption.

Defrost fully before cooking. Heat a griddle, barbecue hot plate or dry frying pan, give it a quick swipe of oil and sear burgers for approximately 4 minutes a side or until done to your liking.