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Ginger Pig Beef Burgers

Hand-pressed from the finest dry-aged, minced chuck steak, mixed with just the right amount of aged rib cap fat for incredible flavour and juiciness. Not your average burger.

Available for delivery:

Tuesday to Saturday

Cooking Instructions

Take your meat out of the fridge at least 30 minutes before cooking to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked.

Make sure you season just before grilling or placing your burgers into the pan, otherwise you will start to draw out moisture, creating a wet surface and making it harder to get a decent crust.

Allow to rest under foil before piling up your burger.

Storage Advice

We don't vacuum pack our burgers so as to keep their shape. Please remove all paper and place them on a plate in the fridge away from cooked items so that air can circulate properly round the meat.

Shelf life: 2 days