Rampant Burger

Sauces -

Rampant Burger

Prep Time: 3 Hours
Total Time: 3.3 Hours
Servings: 4 Person(s)

150-200g of quality Aberdeen Angus Steak Mince per burger
A pinch of good quality flaky sea salt, and a pinch of fresh ground black pepper
A good tablespoon of Rampant Angus Scotch Bonnet Ketchup
A good quality Brioche Bun
A tablespoon of good quality Mayonnaise
Your choice of add ins, tomato slices, pickles, slaw, green stuff etc.

Season your mince with the salt and pepper, and stir through the Rampant Angus until well mixed. Using a burger mould, I use a large metal ring spoon in the burger mix, press down with the back of a spoon. Make up all your burgers and leave in the fridge for and hour to set and allow the flavours of the sauce to mingle. Set up a charcoal grill to a low to medium heat with a little oak smoke from oak smoking chips. Brush your grates with a little rapeseed oil to stop the burger sticking. Place your burger on the grill grates for around 4/5 minutes then turn and cook for the same length of time on the other side. Cook the burger how you like it, I like mine cooked to medium around 55-60 deg C internal temp. Allow the burger to rest for a few minutes. While resting toast your brioche buns quickly over the charcoal, and load up with your add ins, I went for lettuce, mayo, tomato, the burger, a slice of juicy pickle, and lashings of Rampant Angus over the top.

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