Created by Phillip - this is an absolute Masterpiece of a Burger
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection
Made from the same Free Range, grass-fed, additive-free, slow matured and expertly Dry Aged Beef as more expensive cuts.
Perfectly husbanded Beef
Our big juicy Master Steak Burgers just have such a special taste and texture that only perfectly husbanded Beef can produce.
Coarse ground once
We use only the finest Free Range, additive-free Chuck Steak - coarse ground - and once only - to produce a truly sensational Burger - which distinguishes itself by having succulent meaty bits in it - within pockets of juices - that just ooze as you chew!
The lovely Maillard Reaction
On a plate - or in a bun - you get the lovely Maillard Reaction browning effect - for a crunchy tasty outside - and ridiculously juicy inside
Takes Burgers to a different level
A perfect balance of matured meat and fat with a light seasoning of Salt and Pepper - the Godfreys Master Steak Burger takes your Steak Burger taste experience to a different level - and brings a new dimension of flavour - and size - to the Burgers cooked on your barbecue griddle, grill - or in the frying pan!
Do have a look at our How to Cook/Tab for how to prepare your Master Steak Burgers.
🚩 Not available for Collection or Delivery : 19-24 December
Free Range Dry Aged Master Steak Burgers
Created by Phillip - this is an absolute Masterpiece of a Burger
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection
Made from the same Free Range, grass-fed, additive-free, slow matured and expertly Dry Aged Beef as more expensive cuts.
Perfectly husbanded Beef
Our big juicy Master Steak Burgers just have such a special taste and texture that only perfectly husbanded Beef can produce.
Coarse ground once
We use only the finest Free Range, additive-free Chuck Steak - coarse ground - and once only - to produce a truly sensational Burger - which distinguishes itself by having succulent meaty bits in it - within pockets of juices - that just ooze as you chew!
The lovely Maillard Reaction
On a plate - or in a bun - you get the lovely Maillard Reaction browning effect - for a crunchy tasty outside - and ridiculously juicy inside
Takes Burgers to a different level
A perfect balance of matured meat and fat with a light seasoning of Salt and Pepper - the Godfreys Master Steak Burger takes your Steak Burger taste experience to a different level - and brings a new dimension of flavour - and size - to the Burgers cooked on your barbecue griddle, grill - or in the frying pan!
Do have a look at our How to Cook/Tab for how to prepare your Master Steak Burgers.
🚩 Not available for Collection or Delivery : 19-24 December
Free Range Dry Aged Master Steak Burgers
INGREDIENTS: Free Range Beef, Salt, Pepper
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Free Range Dry Aged Master Steak Burgers
Always ensure that the Burgers are at room temperature before cooking
Remove from the fridge at least 2 hours before cooking.
To cook the Burgers, preheat a heavy frying pan, ridged griddle pan, grill or BBQ to a high temperature
Place the burgers on the griddle or into the pan, leaving a little space between each one - the Burgers should sizzle on contact
You can coat lightly both sides with oil – but if the pan is hot enough the Burgers won’t stick
Then use a spatula to lightly press them down, making sure the Burger is in full contact with the pan.
Cook the Burgers for 4 minutes on a high heat, then turn the heat down to medium.
Leave for a couple of minutes each side to get a good colour then turn. Keep turning regularly to avoid burning. When you flip them, you should see a nicely dark, golden-brown sear on the underside. That’s the sign of a good burger!
You can also keep an eye on the sides of the Burgers - when you see just a bit of pinkish-red in the very middle, medium-rare Burgers are ready; the second that pinkish line disappears, your Burgers are medium.
Another way to judge if a Burger is cooked is when the Burger starts to weep juices - at that point the Burger needs to be rested and is medium rare
When cooked - rest on a warm plate, not too hot to touch, for at least 10 mins.
Grilling or griddling (frying)
Approximate times depending on thickness
| Rare | 2-3 minutes per side | 50°c internal temperature |
| Medium Rare | 2-4 minutes per side | 60°c internal temperature |
| Well done | 3-5 minutes per side | 70°c internal temperature |
Barbecue
When cooking Minced Meat products always be careful to cook properly, unless you have freshly minced the meat just before cooking. Place on Barbecue, season and turn regularly until cooked through evenly.
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