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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

Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.

Average shelf life: 2 days. On arrival please see the labels for use by dates.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.

Read more about how to store your meat here.