Beef burgers

The perfect Burger needs to be juicy... have a good texture... and a bit of bounce when you bite into it.

And, most important of all, it needs a good flavour.

But, believe it or not, burgers made from prime cuts like Sirloin, Fillet or Rump taste dry and leathery.

That's why we make our Burgers from the classic blend of Chuck, Short rib and Brisket. 

Chuck adds both flavour and fat. Fat's essential – a good Burger needs at least a 20 percent fat content to keep it moist and juicy.

The Brisket adds a buttery, grassy flavour. As well as a bit of “chew”. While the Short rib adds a deeper, richer flavour. Plus more fat.

And it all gets ground to a medium coarseness which gives a meaty texture that holds more moisture.

Try to match your bun with the size of the Burger – and don't smother it with toppings or you'll drown out the taste of the Burger.

Handle the Burger as little – and as gently – as you can. You want to keep as much air in the Burger as possible. And just before it goes on the heat, make a little dent in the middle with your thumb – it'll keep its shape better.