These burgers are made using a single coarse grind, adding extra aged fat and forming each burger by hand. Not for the faint hearted they're rich and deep in flavour.
COOKING TIPS
BLUE LABEL BURGER
- Ensure the burgers at room temperature. (Remove from the fridge at least 2 hours before cooking.)
- Get your grill or pan smoking hot
- At the last minute, season well with Turner and George Classic Steak. rub – don’t use oil, if the grill or pan is hot enough, it won’t stick. However, if you are using a flat pan you could brush the burger with a little oil before putting on.
- At the last minute, season well with our Great Cow Rub – don’t use oil, if the grill or pan is hot enough, it won’t stick. However, if you are using a flat pan you could brush the burger with a little oil before putting on.
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Stick your burgers on! Leave for a couple of mins to get a good colour then turn. Keep turning regularly to avoid burning. Cook for:
180g burgers:
Medium 6-8 minutes
Medium-well 8-10 minutes
- Rest on a warm plate, not too hot to touch, for at least 10 minutes.
- Lightly toast your buns, build your burger and tuck in and enjoy!
