OUR MEAT · BURGERS, MEATBALLS & KEBABS
HAND-PRESSED COLLECTION · BUTCHER’S BLOCK
Burgers, meatballs & kebabs
Two ranges, both blended and seasoned here to our own recipes, developed over the years:
Our beef burgers are made from British beef reared on farm-assured holdings. We thread our skewers by hand, and our lamb and beef koftas are machine-made, then skewered by hand.
Same butchers, same recipe book as our Sausage Sensations.
What we offer
- Beef, rump steak, and beef, leek & onion burgers
- Lamb & mint, and lamb & rosemary burgers
- Pork & apple burgers
- Every size and shape, hand or machine pressed: thick, thin and smash burgers
- Meatballs: 1.5oz and mini, in pork, beef, lamb, chicken or mixed meat (beef and pork)
- Kebabs, two kinds: lamb and beef koftas, and handmade skewers of whole pieces of meat with peppers, onion and veg
- Bespoke recipes and one-off batches: just ask
- Made to suit religious or dietary needs, on request (read more)
All products and flavours are subject to seasonal availability.
BURGER, MEATBALL & KEBAB GUIDE
Choosing the right size
Burgers are usually sized by weight before cooking, in ounces. A quarter-pounder is a 4oz burger. We press burgers of every size, by hand or by machine, and can make any size to order for caterers.
| Burger | Weight | Good for |
|---|---|---|
| 2oz (slider) | 57g | Children’s portions, buffets, mini burgers |
| 3oz | 85g | A lighter burger, and a good size for school menus |
| 4oz (quarter-pounder) | 113g | The everyday burger, for café and pub menus |
| 6oz | 170g | A generous pub or restaurant burger, like our rump steak burgers |
| 8oz (half-pounder) | 227g | Gourmet burgers and big appetites |
Thick, thin or smash
Hand-pressed: our hand-pressed burgers come in 2oz, 4oz and 6oz.
Thin: we can press thinner burgers on a bigger plate, so they’re wider and cook quickly.
Smash burgers: we call these burger pucks. They’re ready to smash flat on a hot grill, for that authentic handmade, restaurant-style burger.
How much meat is in a burger?
By law, a beef or lamb burger must be at least 62% of the named meat, a pork burger at least 67%, and a chicken or turkey burger at least 55%. “Economy burgers” can have less.
Ours are made from forequarter and hindquarter trimmings of British beef, from cattle reared on farm-assured holdings.
Meatballs
Made here from our own minced meat. Two sizes: 1.5oz (about 43g), and mini meatballs of 15g to 18g.
Flavours: pork, beef, lamb, chicken, and mixed meat (beef and pork), or made to whatever flavour you want.
Kebabs: two kinds
Kebabs, threaded by hand
Whole pieces of meat, peppers and onion, threaded on to skewers by our butchers.
VIDEO
Watch our butchers at work
More on our YouTube channel · On the live site, videos play here on the page.
FOR SCHOOL CATERERS
Cooking for a school?
A quick guide to which of our products suit school portions, using raw weights from the government’s portion guide for school lunches in England. You know your own menus and standards best: we cut and pack to the portion weight you need.
| Per portion | Primary (ages 4 to 10) | Secondary (ages 11 to 18) |
|---|---|---|
| Burgers | 55g to 80g: our 2oz (about 57g) | 80g to 100g: our 3oz (about 85g) |
| Meatballs | 55g to 80g: four of our mini meatballs (about 60g to 72g) | 80g to 100g: two of our 1.5oz meatballs (about 85g) |
Working to Food for Life Served Here? The Soil Association’s bronze standard asks caterers to check that burgers, meatballs and kebabs are made with meat from farms in one of the welfare schemes it lists, contain at least 62% meat (below that they count as highly processed), and contain none of its listed undesirable additives or artificial trans fats. Ask us for the specification of any product.
Our catering team can help you plan portions and menus: talk to our catering team.
Talk to our meat men
They’re not salesmen: they’re born-and-bred butchers who’ll help you choose the right product for the job. Home customers, call the shop on 01772 783321.