Scotland’s largest Buffalo Farm and Butchery
Scotland’s largest Buffalo Farm and Butchery
Our delicious Beef Steak Burgers were a Gold Award winner at the Scottish Craft Butchers Championship 2020
Beef steak burger freshly made using only minimal seasonings to let the awesome taste speak for itself.
These lean and meaty burgers are consistently one of our best-selling burgers - as you would expect from an award-winning burger from the Buffalo Farm.
They are also naturally free from gluten.
Pack of 4x4oz(113g)
We love these burgers. They are good quality and very tasty.
by [view]
Fantastic flavour and you do not get shrinkage when you cook it. Seasoned perfectly and no other fresh burger is comparable! Buy them, you will not regret it!
by [view]
Good burgers, Firm meaty great taste and almost no shrinkage very filling
by [view]
Average Values
Per 100g
Energy kJ
929kJ
Energy kcal
222.1kcal
Protein
17.8g
Available Carbohydrates
3g
of which sugars
0.2g
Total Fat
14.8g
Of which Saturates
5.9g
Salt
1.1g
Ideal for the BBQ, Grill or Pan Frying.
To grill from chilled. Cook on grill-moderate heat for 14-16 minutes
BEFORE COOKING:- Preheat grill,remove all packaging and place burgers on the rack of the grill pan.
DURING COOKING:- Turn occasionally.
AFTER COOKING:- Check food is piping hot,all juices run clear and no pink colour remains.
All cooking appliances vary. This is a guide only.
To fry from chilled. Moderate heat for approximately 10-12 minutes.
BEFORE COOKING:-Preheat frying pan with cooking oil. Remove packaging and place burgers in a frying pan.
DURING COOKING:- Turn occasionally.
AFTER COOKING:-Check food is piping hot,all juices run clear and no pink colour remains.
All cooking appliances vary. This is a guide only.
Ingredients: Beef (94.9%), Rice Flour, Salt, Dried Onion, Sugar, Spices, Dried Leek, Yeast Extract, Natural Flavourings, Flavouring., Preservative E223. (SULPHITES)
Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.
To be in with the chance of winning, simply enter your email address below and
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Competition closes on Friday 30th April and the winner will be
drawn at random soon after. T&Cs apply
