It is often the simple things that are best and what could be better than simple beef burgers – beef, bread and a few trimmings? It goes without saying that the heart of every hamburger is the patty. Getting the main ingredient right will make your classic burgers a tasty treat.

Morley Butchers Beef Burgers

We make our own patties in the shop using the very best scotch beef. We look to source from slow growing animals that have enjoyed a natural lifestyle and wholesome diet. This delivers real taste and well marbled joints. Secondly we matured on the bone for between 21 and 28 days (or longer) for extra flavour. This produces a succulent, full flavoured product

This is the provenance for the chuck and brisket  we use in our burgers. These cuts are both harder working muscles that can really deliver excellent beefy flavours and provide fat marbling that will baste the meat as it cooks imparting more flavour and keeping it juicy. You can read more on our beef here >>

Cooking Tips For  Classic Beef Burgers

Purchase burgers from Morley Butchers

If you are using charcoal make sure you light ahead of time so the coals are hot – white all over

Start with a very hot grill, as hot as it will go. Get everything ready and quickly (but gently) place the patties on the grill. When the raw meat hits the hot cooking grill it will stick. However as the fat and juices run and the browning starts it will release again.

If you try to turn it too early the burger might fall apart. The secret is to flip the burger once it has stopped sticking. It should only take about 1 minute per side to release from the grill. Turn them over and repeat the process. You will now have cooked for a couple of minutes each side so flip for the last time and cook on a cooler part of your grill until done. This will only be a couple more minutes.

  • Do not constantly flip your burger—you should flip it three times.
  • Don’t press down on your burger while cooking it, or you’ll squeeze out the juice.

Remove the burger patty when done and let them rest for a few minutes before serving. You now have a perfect burger you can put into your preferred bun along with all your favourite trimmings.