Butcher's Blog — burger

Summer = BBQ. BBQ = Burgers. And there’s no better way to enjoy this summer staple than on a Saturday afternoon, cold drink in hand, with loved ones around. So, to get you set up for the weekend, here is my go-to burger recipe: INGREDIENTS: 1lb M&B 80/20 Ground Beef Chuck ½ cup Onion, finely chopped 2 cloves of garlic, finely minced 1 tbsp of your favourite BBQ sauce 1 egg, beaten Salt & pepper to season DIRECTIONS: Mix all ingredients together (minus the S&P) until incorporated. Try to avoid over-mixing as it can cause the burgers to become dense...

BEEF   CHUCK:Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck is a tougher cut, made up of fat and connective tissue, making it a good choice for braised dishes like beef stew or pot roast. It is excellent for ground beef. BRISKET:Beef brisket is basically the chest muscle of the animal, so it is tough in nature but one of the most flavourful cuts of meat when cooked properly – low and slow to break down and tenderize. SHANK:Commonly used in dishes like Beef Bourguignon or Osso Bucco, the shank comes from the leg. It...