The Ultimate Local Sizzle: Handcrafted Herefordshire Beef & Spring Onion Burgers

Crafted right here on the block using prime, locally reared Herefordshire beef, these burgers strike the perfect balance of deep, savory richness and vibrant, garden-fresh bite. We coarsely grind prime cuts to ensure exceptional texture and natural succulence, folding in crisp, finely sliced spring onions that cut through the marbling with a sweet, aromatic zing as they hit the heat.

No fillers, no shortcuts—just incredible local pasture-fed beef, seasoned to perfection, ready to turn a quick dinner into a butcher’s feast.

Butcher’s Cooking Guide: How to Get the Perfect Crust

• The Pan or Flat Top: Heat a heavy cast-iron skillet over medium-high heat with a splash of beef dripping or high-smoke-point oil. Drop the patties in and resist the urge to move them for 3 to 4 minutes to develop a deep, caramelized crust. Flip once, cook for another 3 minutes, top with cheese if desired, cover with a cloche or lid for the final minute to melt, and rest for 3 minutes before assembling.

• The BBQ Grill: Set your grill for direct, medium-high heat. Sear over direct coals for 3 to 4 minutes per side until lightly charred with visible grill marks. Move to the indirect side to finish gently if you like a thicker stack.

Two Ways to Build the Perfect Burger

• The Classic Herefordshire Ploughman’s Stack

  • The Base: Toasted, buttered brioche bun.

  • The Sauce: A generous smear of tangy cider-apple chutney on the bottom bun.

  • The Melt: A thick slice of mature Hereford hop cheese or sharp farmhouse Cheddar melted over the patty.

  • The Crunch: Crisp gem lettuce and thinly shaved red onion to double down on the fresh crunch.

• The Ginger & Chilli Asian-Style Glaze

  • The Base: Soft milk bun lightly toasted with sesame butter.

  • The Glaze: Brush the patty during the last minute of cooking with a mix of sweet soy, crushed garlic, and finely grated fresh ginger.

  • The Slaw: Top with a quick pickle of shredded red cabbage, carrot, lime juice, and chopped coriander.

  • The Kick: Sriracha mayo drizzled generously over the top lid.

2 x 140g  Burgers per pack