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Best beef burgers
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. 
Beef, onion, garlic, Dijon mustard, Worcestershire sauce (GF), tomato paste, thyme, salt, pepper.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (uncooked)PER BURGER
ENERGY463kj629kj
PROTEIN19.8g27g
FAT TOTAL2.9g4g
- SATURATED1g1.4g
CARBS.9g1.2g
- SUGARS.7g1g
SODIUM314mg428mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

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

Defrost 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.  

For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.

Shredded lettuce, beetroot, tomato, pickles, Bangalow Bacon, fried Holbrook Paddock Farm 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.