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Steakhouse 1/2 lbs Burgers (2 patties) | USDA Prime/Choice

Rated 5.0 out of 5
Based on 29 reviews
translation missing: en.products.product.price.regular_price $8.99 8 Oz per patty
translation missing: en.products.product.price.sale_price $8.99 translation missing: en.products.product.price.regular_price
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Description of Steakhouse 1/2 lbs Burgers (2 patties) | USDA Prime/Choice

A proper burger patty needs to have the right mix of fat and high quality beef. We use USDA high quality prime beef for our burger patties. If you see your grill sizzle and flare up when you place it to cook, it means it will have great taste.

These burgers are made with our high quality Midwestern steaks. They are amazing. This is high end stuff, no trim, nothing "cheap" about these burgers. 

We aim for 20/80 or 15/85 fat to high quality beef ratio. We recommend seasoning with Salt and Pepper and cooking to medium. But thats what WE would do. You can do anything you please.

Cooking Tip: The tip to burger patties is not having them sit around forever.  If you are not going to cook them right away then they need to be wrapped tightly, otherwise, they should be grilled right away.

Source: US MidWest

This product has been aged for 30+ Days to improve tenderness and flavor

USDA Grade: Mix of USDA Prime and USDA Choice Beef

 

 

 

average rating 5.0 out of 5
Based on 29 reviews
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Rated 5 out of 5
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29 Reviews
Reviewed by Alejandro S.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Great!

These are the best burgers we've cooked at home. Delicious without being overly greasy.

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Rated 5 out of 5
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Reviewed by jeffrey b.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Steak burger

Outstanding burger better than Publix

Pat LaFrieda and Snake River Farm

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Rated 5 out of 5
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Reviewed by Ryan E.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Restaurant quality burgers under $4

Took a shot and added these onto my steak order for $7 for 2 burgers. What a value!

Seasoned both with salt, pepper and a dash of Meat Church Holy Cow.

Made one directly on grill. Made on in a 600 degree piping hot iron skillet with a dab of avacado oil.

Added smoked gouda slice to both with 30 seconds of cook left.

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