This blog is only three posts long and already I’m breaking the convention. Sorry.
But… I made a home made burger using a supermarket bought patty this weekend, which was so delicious I thought it deserved a little write up. Click here to read more about Edwards of Conwy’s excellent steak burgers. Here’s what the butcher tells you about them:
Made with prime cuts of Welsh beef forequarters and steak, we use a simple recipe and our secret seasoning blend to create our award winning Welsh Steak beef burgers. Each one is bigger than a quarter pounder and we make our burgers in thick patties which helps keep it juicy & succulent throughout the cooking process.
Disclaimer first: I struggle with home made burgers as I always get ‘the fear’ and end up overcooking them into charred, rubbery pucks of meat, dried out and past well past their best flavour. Determined and inspired by the great burgers of London, I attempted a proper medium finish… and achieved it, using a lid and will power – I managed to deliver a smokey, crunchy charred exterior and a perfect pink middle.
And with these ~6oz beauties… well, the taste was outstanding. Juicy and with a relatively thick grind on it, despite the necessities of packing for distribution, the flavour was rich and the texture was excellent. No additional seasoning required, when topped with dry-cure bacon, sweet pickle, condiments of your choosing and a particularly exciting Mexican style spicey sliced cheese – well, the flavour was incredible. The lid delivered a particularly satisfying melt on the cheddar too.
Recommended. Pleased I added it to the Ocado shop. No monkey finger rating due to self-build nature of the burger, but would heartily recommend both the cheese and the burger to anyone able to buy them.
For those curious about the rest of the burger build, it included:
- Ocado brioche bun (one side toasted in bacon fat, warmed through)
- Swedish sweet pickle
- Crunchy salad
- BBQ sauce (Heinz, could/should have got something fancy – next time)
- Denhay dry-cure streaky bacon