It’s fair to say that burgers have taken a bit of a battering recently. They’ve been under the spotlight for all the wrong reasons. However, as we know, there is a world of difference between a cheap, mass-produced, frozen burger and the prime quality, fresh British beef burger that customers deserve…
Here is some of the background on how we make our delicious fresh burgers and burger mince.
Our beef comes from a small number of UK suppliers that we have traded with over a number of years. They know the quality and specification that we require, and the beef trim they send to us is specially selected for us on that basis.
We only ever use fresh beef – never frozen, never previously frozen – and always from farms in the United Kingdom. In the case of our Angus mince the beef comes from farms in the Aberdeenshire district of Scotland, from Aberdeen Angus or Angus Cross cattle.
Burgers and mince are made by a small, highly trained team. The first job is to inspect each box of beef – and that means every single one – to make sure that the quality and visual lean (i.e. fat content) are right for the recipe. You can’t automate this, so it’s the down to the skill and experience of the butcher.
Mincing the beef comes next, and here’s a little secret: our beef is ground twice before being formed into patties. Depending on the recipe we add any additional ingredients, seasoning and a small amount of preservatives (just enough for a seven day chilled shelf life).
We are proud to say that all Hensons’ burgers are gluten free.
We have two state-of-the-art burger machines that were specially imported from America, the home of the burger. They are widely regarded to be the best in their field due to the unique way they form the patty. Instead of pressing the beef into shape the mince is gently formed into a burger, leaving tiny pockets of air rising vertically through the patty (and we’ll tell you why that’s important in a moment).
You can choose from a range of sizes – from cocktail to 280g – and with visual lean ranging from 80VL to 95VL. We also make private label burgers for contract customers to their own recipe and specification (and sometimes even their own shape!).
The whole of this process is carried out in temperature controlled production and storage rooms and, of course, detailed records are made for traceability purposes.
After delivery we suggest refrigeration right up to service, as there is no need for them to come to room temperature before cooking.
When it comes to the griddle, those little air pockets come into their own; they help the heat to rise up through the burger, reducing the cooking time and resulting in an evenly-cooked burger. This, together with the quality of the beef itself, makes for a tender burger, full of flavour, and with a satisfying bite.
We are very proud of our burgers, but not too proud to admit that many chefs have perfected their own unique recipe, and prefer to make their own. For these customers we offer twice-ground UK and Angus minced beef, prepared to order in the early hours, every weekday morning. We add absolutely nothing to the beef. The mince is delivered later the same morning, so it is super fresh and in perfect condition.
For your peace of mind we have full traceability records, we carry out regular microbiological testing and our butchery is fully certified by the Food Standards Authority.
To go with our fresh burgers we have a collection of fine products from the best producers around, including more than 30 different types of fries from McCain and Lamb Weston – all Grade A, of course – cheddar, mozzarella and Jack cheese to top your burgers as well as a specially chosen range of bread buns including brioche, sour dough and ciabatta. and to top the lot off we have sauces and mustard from top brands such as Heinz and Colman’s.