Gourmet Burger Mince – 2kg

Our butchers tips

Creating the perfect gourmet burger involves finding the right mix of beef cuts to achieve a balance of flavour, fat content, and texture. A popular and highly regarded combination among chefs and burger aficionados involves mixing chuck, brisket, and short rib.

Chuck lends a beautiful, beefy base, brisket introduces succulence and a hint of sweetness, while short rib rounds off the blend with its marbling, delivering unmatched tenderness and taste. This trio of cuts harmonises perfectly, offering a gourmet foundation for your burgers.

Whether you’re aiming to impress at your next barbecue or simply upping the game for your weeknight meals, our Gourmet Burger Mince transforms the ordinary into the extraordinary. Experience the difference that premium, Native Breed Beef makes, and discover the joy of homemade burgers that truly stand apart. Perfect for grill masters and kitchen novices alike, our mince is your secret ingredient to achieving the ultimate burger experience.

Creating delicious burgers at home with gourmet burger mince is both an art and a science. Here are some tips to help you make the most out of your high-quality mince and cook up burgers that could rival those of any gourmet restaurant:

Preparing the Mince

• Handle Gently: When forming your patties, handle the meat as little as possible. Overworking the mince can lead to tough burgers. Lightly form into patties that are about ¾ inch thick, making a small dimple in the center to prevent them from puffing up during cooking.

Seasoning

• Season Just Before Cooking: Salt can draw moisture out of the meat, so season your patties with salt and pepper right before they hit the grill or pan. This ensures a juicy burger and a nicely seasoned crust.

Cooking

• High Heat Is Key: Whether you’re cooking on a grill or in a skillet, high heat is crucial for creating a sear that locks in juices. If using a skillet, cast iron is preferred for its excellent heat retention and distribution.
• Flip Once: To achieve a perfect crust, flip your burgers only once during cooking. Wait until you see juices pooling on the surface of the patty before flipping.
• Don’t Press Down: Resist the urge to press down on the patties with a spatula while they’re cooking. Pressing the burgers squeezes out the juices and can lead to a dry burger.
• Use a Meat Thermometer: For precise cooking, use a meat thermometer to ensure your burgers reach the desired doneness—71°C for fully cooked through, though many prefer medium-rare to medium, which is slightly less.

Resting

• Let Them Rest: Allow your burgers to rest for a few minutes after cooking. This lets the juices redistribute throughout the patty, ensuring a moist and juicy bite.

Building Your Burger

• Choose the Right Bun: A good quality bun can make a difference. It should be sturdy enough to hold up to the burger and condiments but soft enough for an easy bite.
• Toppings and Condiments: Customise your burger with a variety of toppings and condiments. Classics include lettuce, tomato, onion, and pickles, but feel free to get creative with items like avocado, bacon, or your favourite cheese.
• Melting Cheese: If adding cheese, place it on the patty during the last minute of cooking and cover the pan or close the grill to help it melt evenly.

Serving

• Serve immediately on the prepared buns with your chosen toppings and condiments. Pair with classic sides like fries or onion rings and a refreshing for a complete gourmet burger experience at home.