New

6 oz Steak Burgers (4 per pack)

£7.00

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Description

NEW IN!!!

Our steak burgers are made from the leaner steak cuts like rump and braising beef cuts like chuck so there is less fat and more flavour choose from Italian seasoning steak burgers & Steak & Cracked Black Pepper.

Recipes

Steakhouse‐Style 6 oz Steak Burgers with Smashed Potatoes & Garlic Mushrooms

These juicy 6‑ounce steak burger patties deliver a steakhouse feel in burger form. Paired with crispy smashed potatoes and garlicky mushrooms, this one‑pan meal is hearty, flavourful, and well-balanced—or enjoy just the patties with a side salad or bun if you prefer.

Ingredients:

For the patties: (makes 4 burgers)

4 × 6 oz steak burger patties (each ~170 g)
1 tsp Worcestershire sauce or steak sauce
Salt & freshly ground black pepper
1 tbsp butter or oil (for frying)

For the smashed potatoes:

1 kg baby potatoes (about 500 g whole, yields 4 servings smashed)
2 tbsp olive oil
Salt, pepper, chopped fresh rosemary or thyme

For the garlic mushrooms:

250 g button or chestnut mushrooms, sliced
1 tbsp olive oil + 1 tbsp butter
2 garlic cloves, minced
Parsley, finely chopped

Instructions:

Preheat & prep potatoes:
Bring baby potatoes to a boil until just tender (8–10 min). Drain and place on an oiled baking sheet. Gently crush each one with the base of a glass or fork. Drizzle with olive oil, season with salt, pepper, and rosemary. Roast at 200 °C (390°F) for 25‑30 minutes until golden and crispy.
Cook garlic mushrooms:
While potatoes roast, heat oil + butter in a skillet over medium heat. Add mushrooms, cook until browned (5 min), then stir in garlic and cook another 1–2 min until fragrant. Season and sprinkle parsley. Keep warm.
Make patties:
Pat the steaks dry, season both sides generously with salt, pepper, and Worcestershire sauce. Heat another skillet over medium‑high heat with butter/oil. Sear patties 4‑5 min per side for medium (or until preferred doneness). Let rest for 3 minutes before serving.

Seasoning & Serving:

Season with basic salt, pepper, and worcestershire/steak sayce to enhance the beef's natural flavour. Plate each burger with a heap of smashed potatoes and mushrooms with a garnish of parsley on buns.

Link to recipe source!

https://cookthestory.com/steak-burgers/

Cooking

Food Safety When You BBQ

Be sure to prepare and cook food that is fresh and oozing with flavour! Refrigerate food until around 20 minutes prior to cooking and always cook on a clean cooking surface.

Seasoning the BBQ and Grill Prior to Cooking

Pre-heat your clean grill and cooking surfaces and coat with cooking oil, using a brush or spray. The close the lid and allow it to heat for about 20 minutes on low. This will ensure your cooking surface will be both not stick plus the perfect surface to cook on.

Manage the heat on your BBQ

Depending what you are cooking will impact given temperatures for your BBQ. In general it is not favourable to cook on high as it can tend to dry or blacken food unnecessarily. Do heat your BBQ to hot in warming up then turn down to half or ¾ when grilling. Sausages are the perfect example of flare up or fat fire when the heat is too high.

Bring Food to Room Temperature prior to Cooking

Bringing food to room temperature prior to cooking allows for the food to cook more evenly as it is less shocked by the intense heat that a BBQ will instantly apply. Imagine how much harder it is food heat to transfer evenly through a steak for example if it is at low temperature from your fridge.

Searing & Sealing Your Meat

Food benefits from sealing and searing to lock in moisture and can only be achieved by allowing the food to seal effectively. The more turns – normally the dryer or unevenly cooked the food are. You should only turn the meat over once. Be patient!

Don’t Prick, Poke or Squash your food on the BBQ

So often at a BBQ we see people pricking sausages or poking meat or squashing chicken within an inch of its life. I expect to assist in ensuring the items are cooked. Allow the food to cook and retain as much moisture as possible. Pricking, Poking or Squashing the food is literally squishing all the moisture from the food item and ultimately destroys the look and taste of the item. As above, seal and allow the food to cook naturally.

Allow Red Meats to Rest before eating.

Whilst it may seem OK to do so due to hunger or impatience, there is nothing more important that resting your meat after cooking and prior to eating. Resting allows for the sealed and cooked meat to settle which ultimately ensures that all the moisture will remain in the meat plus assist in the item naturally tenderising prior to eating.