From scratch and batch: Burgers

From scratch​

According to EBLEX, to make a good burger, chefs need to start with good quality ingredients, so when it comes to beef, lamb or veal burgers, it makes sense to buy from Quality Standard Mark (QSM) Scheme approved suppliers.

The specification for Quality Standard Mark beef burgers requires that no meat other than beef may be used and the minimum beef content of the burger is 70%. In the case of lamb and veal burgers, EBLEX advises using QSM lamb or veal mince.

EBLEX launched a range of premium burgers last summer, after research showed that mincing trim from the rump, chuck or brisket can significantly improve margin potential, as well as creating different taste and texture profiles which many consumers prefer.

EBLEX’s Hugh Judd says: “To add a premium touch and improve margin potential, why not add a ‘Premium Rump Steak Burger’ (made with good quality trim from the rump), to the menu. Or try our premium brisket steak burger or premium chuck steak burger. Lamb burgers infused with herbs such as mint and rosemary, or even cider to add additional flavour, are another great alternative. Make sure all burgers are cooked right through until piping hot, with a core temperature of 80°C for beef, and 75-80°C for lamb.”

For more information visit www.eblextrade.co.uk​ 

From scratch: A good bun is vital​

Tim Blake, founder of operator Benson Blakes Bar & Grill, based in Bury St Edmunds, Suffolk, says a good burger is about more than just the meat.

“The meat is effectively the canvas from which to build the burger – it’s important to complement it with the right toppings and sauces,” he explains.

“We have a ‘burger of the month’, which allows us to experiment with different flavours. Last month’s Big Ben burger – with bacon jam and a spicy Russian dressing – was probably the most popular we’ve ever done.”

Blake suggests the bun is the most important part of the burger, because it is the thing that “holds it all together”.

“We worked with a local baker to create a bun we’re really happy with – it has an element of sourdough, an element of white dough, and it’s covered in an egg wash.

“For the meat, we aim for 14% to 18% fat content, we season and add egg to help it bind, and we cook using an open flame.

“There’s a lot of discussion about whether griddle or chargrill cooking is best, but there are pros and cons to both. I love the char-marks and the flavours that come up when cooking with an open flame.”

From batch: Get the fat content right​

Jack Bull, head chef at Peach Pub Company's James Figg in Thame, Oxfordshire, says the pub’s burgers are a “massively popular” part of the overall food offer.

“When do a two-for-one offer every Tuesday they must account for 50% of our food sales at least,” he explains. “Although we also have chicken and veggie burgers on the menu, 90% of burgers we sell are beef.

“We buy 28-day aged steak mince from Aubrey Allen butchers in Coventry. They choose the best cuts available and make sure the fat content is right for burgers – 30% keeps it moist and ensures it cooks evenly.

“They're made into perfect rounds and seasoned with salt and pepper, but not until they're about to be cooked. Rather than use a chargrill we grill them on a flat top, so the flavours can't escape.

“We garnish quite simply with baby gem lettuce, tomato and our own burger sauce, which quite sweet and fruity.”

Served with chips, the Famous James Figg Burger is priced at £9.

From batch: ​Hensons’ Gourmet Burgers​

Henson makes over a million burgers for premium casual dining sector each year. Andrew Brook, the company’s managing director, says: “We select the best quality, fully-traceable British beef including Aberdeen Angus marbled with right amount of fat, minced in-house and turned into gluten-free patties by expert catering butchers using burger forming machines especially imported from America. This recipe creates easy-to-handle burgers with enough air trapped inside to allow juices to freely circulate ensuring burgers cook quickly, evenly and deliciously. “

The burgers chilled burgers and are delivered up to six days a week. The company works with chefs to create innovative bespoke burgers and computerise their specifications for efficient, consistentproduction.

Hensons Gourmet Burgers come in a variety of shapes and sizes including square and artisan, and they also offer a range of complementary buns including brioche, sour-dough, Kaiser rolls and seeded.

For more information visit www.henson.co.uk​

From batch: Big Al’s Foodservice​

As Big Al’s burgers are pre-cooked over an open flame, which means they can be cooked indoors by venues and still retain the same “flame-cooked, summer taste”.

Ed Robinson, UK foodservice manager at Big Al’s suggests offering ‘burger and a pint’ meal-deal, and adding variety to the offer where possible.

He says: “Include lettuce and tomato, bacon, cheese sauce or jalapeno pepper, and cross-sell burgers with other barbeque-friendly foods such as corn on the cob or vegetable skewers,”

For more information visit ​www.bigalsflamecooked.co.uk​

From batch: Brakes​

Brakes has introduced an Americana burger concept to help operators capitalise on the popularity of high quality burgers and drive profit by helping them to deliver a menu item that can be tailored to meet individual tastes and business requirements, with a minimum of hassle.

Options include a ‘meal deal’ burger which combines an unseeded bun with Brakes 100% beef burgers, Brakes burger cheese slice, little gem lettuce, as well as beef tomatoes.

Other options are a classic burger which teams a new Kara brioche bun with the Red Tractor approved Brakes British beef burgers or Brakes beef slider burgers with the La Boulangerie mini batched roll selection.

Adding little Gem lettuce and beef tomatoes topped with Monterey Jack cheese slices and crispy smoked streaky bacon, in addition to relish or burger sauce, personalises the offer further. By serving two or three burgers per portion, fashionable slider burgers can also be created. The new Quorn quarter pounder burger can be used for a vegetarian alternative.

The gourmet burger combines a brioche bun with Prime Meats Scotch Aberdeen Angus beef burgers with plum tomatoes, Lollo Biondi lettuce, smoked sweet cure streaky bacon and finely shaven Lincolnshire Poacher Farmhouse cheese.

Suggested burger sides include rosemary fries – Brakes Skin-on Fries with dried rosemary and sea salt and “Frickles”, fried pickles that can be made using Brakes large gherkins covered in Brakes batter mix and deep-fried. 

The burger buying guide has been developed to offer customers a simple step-by-step guide to choosing the perfect burger for their business. It can be downloaded from Brakes website at www.brake.co.uk​