Make your own Grass Fed beef burgers cooked on the barbecue and served up with a fresh burger sauce and homemade crunchy slaw.
ULTIMATE HOMEMADE BEEF BURGERS
Supermarket beef burgers are usually made with poor quality and low fat percentage meat, held together with bulking agents, preservatives and artificial ingredients.
Needless to say, that's not what your taste buds need let alone your body. By making your own beef burgers you can choose exactly what goes in - as well as what stays out.
You don't need any fancy burger presses or equipment either, just great quality meat that's perfectly seasoned and a pair of clean hands.
The result is 100% natural, nutritious, tasty and tender beef burgers that just need to meet the flames for a few minutes on each side - to reach barbecue burger perfection.
THOMAS JOSEPH BUTCHERY GRASS FED BRITISH BEEF MINCE
Our Grass Fed beef mince is sourced from Native Cattle, born and lovingly raised by trusted farmers here in the UK.
It is 100% beef and nothing else - no preservatives, gluten, added water, chemicals or hidden nasties.
We combine beef chuck, short rib and brisket alongside dry-aged edges from all of our steaks - for an undeniably superior taste select the 25% fat option.
Season to your own taste with Himalayan salt and cracked black pepper, then form into rustic but evenly shaped rounds - before tossing onto the barbecue until juicy and caramelised.
Serve up with a fresh and crunchy homemade slaw and a generous dollop of burger sauce - the ultimate barbecue brunch. Here's the recipe.
ULTIMATE BARBECUE BEEF BURGERS WITH BURGER SAUCE AND HOMEMADE SLAW
- 1/2 small red cabbage
- 2 large carrots
- 2 cloves garlic
- 1 tablespoon mayonnaise
- 1 tablespoon mustard
- 1 teaspoon paprika
- Salt & pepper
Homemade Burger Sauce
- 3 tablespoons garlic mayonnaise
- 2 tablespoons tomato ketchup
- 1 large pickled cucumber, finely diced
- 1 tablespoon yellow mustard
- Season your mince generously before forming into 8 evenly sized balls, then press down each ball into a patty - using your hands to make rustic rounds, before popping into the fridge
- Next prepare the veggies for the coleslaw - peel and roughly grate the carrots, finely slice the cabbage and mince the garlic
- Add the veggies to a medium sized bowl along with the mayonnaise, mustard, salt, pepper and paprika - toss together until evenly coated
- Preheat your barbecue or griddle pan to high, meanwhile removing the burgers from the fridge and combining the burger sauce ingredients in a small bowl
- Cook each burger for 2 minutes on each side for rare, or 3 minutes on each side for medium rare
- Serve your burgers with a large spoonful of slaw and a generous dollop of burger sauce - then dig in
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