Beef Burger Patties

Hand-pressed beef burger patties, ready for a hot grill. Salt them at the last second, flip once, and cook them through.

What it is. Beef patties pressed by hand and left unseasoned, so you salt them the moment they hit the heat.

How it eats. Loose, juicy and beefy, with a proper crust from a hot grill.

How to cook it. Direct heat over hot coals, or a very hot pan. Salt and pepper just before they go on, press a thumb dent in the middle, and cook 3–4 minutes a side, flipping once, to 71 °C at the centre. Cheese on for the last minute. Toast the buns on the grill; pickles, onion and tomato.

Pack and storage. Arrives cold and vacuum-sealed, in packs of 4 or 8 patties. Keep it sealed in the fridge at 0–4 °C and use within 1 day of the packed date, or freeze it on the day of delivery (−18 °C, follow the supplier use-by on the pack). Thaw in the fridge, never on the counter.

Where it comes from. beef, checked by our butchers before it’s minced. Pressed by hand in Beirut, and packed the day it ships.