• Steak Burgers
  • dry-aged, grass-fed steak burgers cooking on the bbq
  • Steak Burgers
  • Steak Burgers

Steak Burgers 4 x 150g


In stock
  • 4 x 150g burgers in each 600g pack (approx.)

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We currently have 6921 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Grass-fed
  • Cook on the BBQ

Product description

Comprising of grass-fed beef* with no additions. For the best flavour possible, we create large, flavoursome patties combining four selected cuts of beef; coarsely-ground chuck, rib cap, flank and short-rib. Our steak burgers celebrate our heritage breed beef and are properly dry-aged.

The umami-rich, gamy characteristics offer a complex depth of flavour for all steak burger gastronomes. It's no coincidence that Swaledale Butchers is the supplier of choice for many of London's finest burger restaurants.

Chef George Ryle inspires:
"These perfect patties love to feel the lick of flames from glowing orange coals**, or equally delicious cooked in a hot pan. Either way they require a good season with fine sea salt. Whichever method you opt for, a fairly high heat is required to achieve a good crust and caramelisation. Keep flipping your steak burgers to facilitate an even cook, and just like a steak, allow a bit of time for resting. Melted cheese is almost a necessity. In terms of a bun anything goes really, so long as it's something well made and has the structural integrity to hold its contents throughout the whole eating process.

A good smothering of Russian dressing on the bun and then a couple of beer-battered onion rings on top of the burger yields a joyous, slightly messy, mouthful. For those with an appetite for spice, a mayonnaise laced with chipotle paste on the bottom, the patty with plenty of melted Gruyère and on top of that as much finely diced, fresh green chilli as you fancy. Slices of marinated beetroot and watercress beneath a patty with melted St James over the top provides a simple twist. Or indeed, aïoli, melted Ossau-Iraty and then a couple of deep-fried pimientos de padrón.

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale Steak Burgers are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

**A detailed guide on how to bbq steak burgers is published on our journal.


Grass-fed, heritage breed beef slow-grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Cooking advice

  1. Take steak 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 (for a cheeseburger, add cheese after the first flip)
  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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