Fillet & Bone Marrow Burgers

Full product description

Elevate burger night with our fillet & bone marrow burgers. We blend ultra-tender fillet for a clean, buttery bite with rich beef marrow for savoury depth and natural juiciness. Hand-pressed for a proper sear, these patties hit a hot pan, griddle or BBQ and develop a steakhouse crust while staying succulent inside. No fillers—just quality beef crafted for serious flavour.

Why you’ll love it

• Fillet tenderness meets marrow richness for a luxury burger

• Hand-pressed patties that sear to a crisp, savoury crust

• Hot-and-fast friendly: pan, griddle or BBQ

• Simple, honest ingredients—let the beef do the talking

Cut & blend details

• Made from fillet (tenderloin) enriched with beef bone marrow

• Typically 100% beef with no breadcrumbs or fillers (seasoning may vary by batch)

• Fresh, never previously frozen (unless stated on pack)

• Allergen & ingredient info: please check the label

How to cook (quick guide)

1. Bring to room temp. Season the outside generously with salt & pepper.

2. Pan/Griddle/BBQ: High heat; cook 3–4 mins per side (thickness dependent).

3. For extra crust, press lightly at the start (smash style), then flip once.

4. Add cheese in the final 30–60 seconds; rest 2–3 mins.
   Food safety: Cook minced beef thoroughly until the centre reaches 75°C or no pink remains and juices run clear.

Serving ideas

• Steakhouse stack: caramelised onions, garlic–herb butter, rocket

• Classic cheeseburger: cheddar, pickles, mustard & ketchup on a toasted bun

• Truffle mayo with crispy mushrooms and watercress

• Low-carb plate: bunless with fried eggs and grilled veg

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

What makes them different from regular burgers?
Fillet adds a tender, clean bite while bone marrow brings savoury depth and juiciness.

Are they pre-seasoned?
Usually just beef—season the outside before cooking. Check the label for the current batch.

Can I cook them medium?
For safety at home, cook to 75°C internal or until no pink remains.

Best fat for cooking?
A neutral high-heat oil or beef dripping for maximum sizzle.