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FROM LOCAL FARMS

Gourmet Burger Mince – 2kg

Perfect for Smash Burgers

Introducing our Gourmet Burger Mince, the ultimate choice for crafting restaurant-quality burgers right in your own kitchen. Sourced exclusively from Native Breed Beef, our mince is a  balanced blend of chuck, brisket, and short rib. Each cut is chosen for its specific fat content and flavour profile, ensuring that every burger you create is exceptionally juicy, rich, and full of depth.

£32.80

Approximate Weight: 2kg
Shelf life: 5 days
Delivery: choose date at checkout

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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.

Order by 5 PM for next day dispatch.

Free Delivery over £50. 

Choose your delivery date.

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.

We prepare your order in our butchery on the day before delivery to ensure that everything reaches you in the best condition.

UK MAINLAND DELIVERIES

We deliver on a next day service throughout the UK mainland (please see below for restrictions). Your order is shipped in an insulated box.

Our delivery service allows you to pick a delivery date in advance when you reach the checkout. Our delivery days are Tuesday to Friday.

We use a courier service. They will notify you on the morning of delivery with an estimated time for delivery.

Delivery is free on orders over £50. (under £50 = £12.95) Sorry This is due to the cost involved in our chilled packaging and courier cost.

 

Restricted Areas

WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER These are:

Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16

Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41

Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 –

Northern Ireland – WE ARE UNABLE TO SHIP TO NORTHERN IRELAND AT THE MOMENT

FREE LOCAL DELIVERY ON ORDERS OVER £25

WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON.

The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.

When you get to the checkout and enter your delivery address, you should automatically qualify for this option. If this doesn’t happen, please let us know. 

Our delivery days will be Thursday & Friday each week. Please select the day you would prefer, we’ll be in touch if there’s a problem. If you need something on a different day, please get in touch and we’ll do our very best to help.