Awesome burger with smokehouse flavours. Mixture will suit sausage rolls, strudels and meatloaf.
|Ingredient||Description||6 Units||12 Units||24 Units|
|Smokey BBQ Sauce||60g||120g||240g|
BUTCHER – PREPARATION/METHOD
1. Combine all ingredients and pass through the mincer.
2. Make into 200g patties.
Smoking: Cold smoke for 40 minutes in smoke house or kettle BBQ.
CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat BBQ on high heat.
2. Reduce heat to medium heat, add oil to grill plate and cook burgers for 5 to 6 minutes on each side.
3. Remove burgers from BBQ, transfer to a warm plate and rest for 5 minutes covered with foil.
Great in a burger with fresh salad, beetroot and aioli.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Vacuum pack & sell in multipacks fresh or frozen.