Ok, so us butcher’s need to grasp every opportunity to let you all know what we are capable of and at the moment burgers are hot news!
I can absolutely assure you that we know what goes into our burgers:)
Ok, starters, it’s beef, all the little itty bits that’s left when that week’s side of beef is broken down into its different cuts. There ain’t no hoof, no rind, eyeballs yadda yadda yadda. The meat is put through our mincer seasoned and mixed with rusk to bind it all together. That’s it. Good meat doesn’t need anything else. We press them then individually by hand.
But…if you like us would like to go one step further then we needed to loose the rusk. We experimented and came up with adding local honey. (We get our honey from Mr. Pont. He produces lovely honey in Doddington.)
This, beef, seasoning. Done! Tasty!
I know I’m biased, come and try for yourselves you will not be disappointed.