Ribeye Burger

Full product description

Meet the ribeye burger—all the buttery marbling and big beef flavour of ribeye, shaped into a juicy patty that sears like a dream. Hand-pressed for a proper bite, it hits a hot pan, griddle or BBQ and develops a savoury crust while staying succulent inside. Keep it simple with salt and pepper or build your stack with cheese, pickles and a toasted bun. Steak-night flavour, burger-night ease.

Why you’ll love it

• Ribeye marbling for extra juiciness and rich flavour

• Hand-pressed patties for a meaty, steakhouse bite

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

• No-faff cooking—season, sear, rest, serve

Cut & blend details

• Made from ribeye and complementary beef cuts for balance

• Typically 100% beef (no fillers); seasoning may vary by batch

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

• Allergen & ingredient info: 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. Sear 3–4 mins per side (thickness dependent).

3. For smash-style, press once at the start for a deep crust, then flip once.

4. Add cheese for 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

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

• Steakhouse style: garlic–herb butter, caramelised onions and rocket

• BBQ stack: smoky sauce, crispy bacon and slaw

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

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’s in the blend?
Ribeye-led mix for marbling and flavour. Exact ratios can vary—see the label.

Are they pre-seasoned?
Usually just beef. Season the outside before cooking.

Can I cook them medium?
For safety at home, we recommend 75°C internal or no pink remaining.

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