We deliver Monday-Saturday, with same day delivery on orders before 10am. Our shops are also open! We deliver Monday-Saturday, with same day delivery on orders before 10am. Our shops are also open!
Click here to find more about our same day delivery and serviced postcodes

Recipes / Burger Night

  • 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.