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Recipes / Burger

  • The Aussie Lamb Burger with Vegemite Butter by Barry Horne

    Aussie Lamb Burger
    To celebrate Australia Day we are selling Chris' Aussie Lamb burger patties for a limited time - Friday22nd Jan - Tues 26th Jan both online and in-store. They are made with spring onion, feta and basil and are an Aussie beauty! Here is a recipe for this little ripper of a burger.
    Serves 2
    2 Aussie lamb burger patties
    1 avocado 
    10g vegemite 
    50g butter softened
    2 lettuce leaves 
    1 tomato 
    2 brioche buns 
    Method:
    Start by making the vegemite butter; mix the butter with the vegemite. Top tip: this is great for your toast or crumpets in the morning. 
    Slice the avocado, tomato and lettuce ready to build the burger.
    Slice the buns in half and brush them with the vegemite butter. Place them on a hot non stick pan on the stove for around 1 minute only to toast and cook the vegemite into the bun.
    Grill the burger patties on a med-high heat for around 3 mins each side.
    Build the burger with lettuce, then tomato, then then the burger patty and avocado on top and tie your kangaroo down sport!
  • Gruyere Cheeseburgers with Smoked Streaky Bacon, Sriracha Mayo & Red Onion Chutney

    Gruyere Cheeseburgers with Smoked Streaky Bacon, Sriracha Mayo & Red Onion Chutney

     

    Ingredients per burger:

    1 Provenance Grass-Fed Beef Patty

    1 Brioche bun

    3 pcs Provenance Free-Range Smoked Streaky Bacon

    2 Thin slices of Gruyère cheese (or your preference)

    2 tbsp Sauce Shop Sriracha Mayo (available at Provenance)

    1tbsp All You Need Red Onion Chutney (available at Provenance)

     

    Method

    Turn oven up to 75ºC to act as a warmer. On a medium heat, pan-fry the streaky bacon until golden and crispy. While that cooks, cut the buns in half. Take the cooked bacon off the pan and put on a tray in the oven to keep warm. Add the buns to the pan to toast in the bacon fat. Take the buns off the pan and put aside. Put the pan back on a medium heat and add the patties or grill on the BBQ. For medium rare cook for 3 minutes each side for medium to well cook for 4 minutes each. While they cook, turn your oven grill on. Take the patties off the pan and put them on an oven tray and top each patty with the two slices of cheese and place under the grill for two minutes or until melted. While they grill put a generous portion of sriracha mayo on both the top and bottom bun. Spoon some red onion chutney on the bottom bun and put the patty on top. Place the three pieces of bacon on the patty and finish with the top of the bun. Juicy, flavoursome and cheesy... it doesn’t get any better!

  • Kid’s British Rose Veal Meatball Burger with Sweet Potato Wedges

    Kid’s British Rose Veal Meatball Burger with Sweet Potato Wedges

    Ingredients: (Serves 4)

    4 Rose Veal Meatballs
    4 Brioche buns
    3 Large Sweet Potatoes
    Half tsp. Smoked paprika
    Salt
    Pepper
    Oil

     

    Method:

    For the burgers, ask your butcher to form the meatballs into burgers.

    Preheat your grill and place the burgers on a baking tray and place under the grill for 4 – 5 minutes either side.

    For the sweet potato wedges, wash your potatoes and cut them into wedges and leave the skin on for more flavour ! Add to a baking tray and add a small amount of oil, season with salt, pepper and some smoked paprika (around half a teaspoon will do) and place in a preheated oven at 180ºC, roast for 25 – 30 minutes.

    To serve, lightly toast your brioche buns and add your burger along with your sauce of choice (we recommend Sauce Shop Ketchup) and serve the wedges alongside.