A good burger must be profoundly beefy in flavour, mouthwateringly browned on the outside, and succulent - a combination of juicy and tender - on the inside.
The number one most important rule for burgers is to use to good meat. The second rule is to get the fat content right. Because, when it comes to burgers, just the right amount of fat equals juiciness and flavour.
For the juiciest and most flavourful burgers, you need a fat content that's, at minimum, 20%, although most gourmet burgers have closer to 30%.
Made from prime British beef, these burgers are coarsely chopped for a meaty texture with just the right amount of fat.
Always allow burgers to rest for 10 minutes at room temperature before cooking.
UK Government recommendations for cooking beef burgers suggest that eating undercooked burgers (ones that are rare in the middle) could be a health risk. So, to be on the safe side,always ensure your burger is piping hot throughout.
Delivered in a gas flushed plastic tray.
Freeze any that you're not going to cook within a couple of days. Once opened treat as fresh or freeze.