• Coronation Mutton Burgers
  • Coronation Mutton Burgers
  • Coronation Mutton Burgers

Coronation Mutton Burgers 4 x 150g

£9.95

Sold out
  • 4 x 150g burgers in each 600g pack (approx.)
We currently have 0 remaining in stock.

For delivery 1-4 May

  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Grass-fed
  • Cook on the BBQ

Product description

Our recent Easter menus were dominated by lamb roasting joints, mint sauce and lashings of gravy. Fast forward to May and the mood has shifted across the nation, but lamb and mutton remain very much on our minds. Now is the time to inject a slice of summer into our kitchens, lighten up the textures and enjoy playful cookery over hot coals in the garden.

Coronation Mutton Burgers are a homage to King Charles III’s love of mutton* and a curtsy to the totally delicious coronation chicken of all our youth. First we mince the mutton, along with dried apricots, garlic, chilli and cumin. Then form into patties, ready for the bbq or a hot pan. We’ll be serving ours in a brioche bun with a carrot, cabbage and almond slaw, along with a big dollop of both coronation** mayonnaise and mango chutney, perfect bank holiday food.

The king of burgers are a glorious celebration of British summer food and a great way to kick off the BBQ season. The first May bank holiday is imminent, and soon your family and friends will be popping round, in the expectant hope you’ll fire up the grill, and feast alfresco.

*By virtue of its 2+ years of age spent living wild and free on the Yorkshire Dales, our heritage breed mutton has a full and rich flavour, characterised by an entirely natural diet of grasses, herbs and heather; this unique taste is its crowning glory. Swaledale Mutton Burgers are Always Fresh Never Frozen®, expertly butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

**George Ryle's coronation mutton burger recipe is published on our journal! 

Ingredients

Mutton shoulder and belly (94%), dried apricots, fresh garlic, fresh chilli, chilli powder, ground cumin.

Cooking advice

  1. Take mutton burgers out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Season generously with coarse sea salt and cracked black pepper
  3. Heat a high quality, non-stick pan or cast iron skillet until smoking hot (or place a sheet of greaseproof paper in the pan, with the burger/s going directly on top to prevent sticking)
  4. Place your burgers in and press down using a spatula
  5. Cook for 3-4 minutes in total, turning once 
  6. Do not turn until a good level of colour and caramelisation has been achieved, this should be apparent as the patty will naturally release from the pan
  7. Remove from pan and rest for 3-4 minutes

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