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Grass fed cattle all year round. Irish beef is without doubt the best beef in the world and this is down to the Irish climate and breed. In Ireland they use the best British breeds of cattle for beef, (Hereford is the most popular followed by Aberdeen Angus) Then fed on grass and clover outside 9 month of the year, then brought inside for 3 months during the harsh winter and fed on silage. Silage is cut spring grass and wrapped in black plastic for winter storage.
- The Patty: Ground beef (typically 80/20 lean-to-fat ratio for juiciness) mixed with seasonings like salt, pepper, diced onions, and an egg to bind.
- The Bun: Brioche, sesame seed, or standard bread rolls.
- Add-ons: Bacon, cheddar or Monterey Jack cheese, pickles, and Thousand Island or mayo-based special sauces.
Cooking Methods & Tips
Proper cooking is essential for ground beef to ensure it is safe to eat.
- Grilling: Cook for about 5 minutes per side on medium-high heat. Avoid pressing the patties down with your spatula, as this loses valuable juices.
- Smashing: For a “smash burger,” place a ball of beef on a screaming hot pan or griddle and press it completely flat for a crispy, caramelized edge.
- Safety: Unlike steak, ground beef must be cooked completely through to kill surface bacteria that mix into the meat during grinding.
0.2 kg
