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The Zelman Burger Kit (For 4)

The Zelman Burger Kit (For 4)

In Your Burger Kit Box

  1. Brioche Bun
  2. 8 oz Nebraskan Beef Patty
  3. Pulled Beef Brisket
  4. Pickled Cucumber and Onion
  5. Plum Tomato
  6. Iceberg Lettuce (you will need to shred this)
  7. Cheddar Cheese
  8. Zelman Meats BBQ Sauce

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Cooking Your Burger Pan Method

USDA Beef from Nebraska

Prepping the beef

The first thing you’ll need to do is press your Nebraskan beef into a patty. To do this you’ll need something flat and fairly close to the size of your vac pack portion of beef, we recommend a solid spatula or the bottom of a small saucepan. It’s important that you use even pressure when pressing the beef so you get an even shape, this will assist with giving you an even cook.

Prepping the bun

Before you start cooking the patty, it’s a good idea to make sure your bun and all the toppings are ready to go.

  1. Cut the bun in half and lightly toast in your oven, 150 degrees Celsius should do for a couple of minutes. You’ll need to keep your eye on it to stop it from burning.
  2. On the bottom side of the bun place the BBQ sauce and shredded lettuce.
  3. On the top side of the bun place the pickles and the slices of tomato.

Warming the brisket

  1. Place the brisket in a pan with half the BBQ sauce and mix together.
  2. Gently warm the brisket over low to medium heat, take care not to burn.
  3. Continue stirring over low heat until warm, this should take 5-10 minutes.

Cooking the burger

Please remember that we recommend cooking your burger well done (centre of the burger should be 65 degrees Celsius).

  1. Start with placing a frying pan on the hob and gently heating it, you’ll then need to add a little vegetable oil to the pan.
  2. Season the burger with a little salt on both sides, once the pan is hot enough (you should see little wisps of smoke from the oil) place the burger in the pan. At this point you may need to press the patty down a little with a spatula to retain the burger’s shape. Leave the burger for 1-2 mins, then flip.
  3. Continue flipping the burger every 1-2 mins, this will ensure an even cook and allows you to build up a crust on both sides. Place the cheese on top on the burger with 2-3 minutes left to cooking and allow to melt.
  4. Your burger is done once it has reached an internal temperature of 65 degrees Celsius. If you don’t have a thermometer, the burger should feel quite firm and springy. Top with the warmed brisket and enjoy.

Cooking Your Burger BBQ Method

USDA Beef from Nebraska

Prepping the beef

The first thing you’ll need to do is press your Nebraskan beef into a patty. To do this you’ll need something flat and fairly close to the size of your vac pack portion of beef, we recommend a solid spatula or the bottom of a small saucepan. It’s important that you use even pressure when pressing the beef so you get an even shape, this will assist with giving you an even cook.

Prepping the bun

Before you start cooking the patty, it’s a good idea to make sure your bun and all the toppings are ready to go.

  1. Cut the bun in half and lightly toast in your oven, 150 degrees Celsius should do for a couple of minutes. You’ll need to keep your eye on it to stop it from burning.
  2. On the bottom side of the bun place the BBQ sauce and shredded lettuce.
  3. On the top side of the bun place the pickles and the slices of tomato.

Warming the brisket

  1. Place the brisket in a pan with half the BBQ sauce and mix together.
  2. Gently warm the brisket over low to medium heat, take care not to burn.
  3. Continue stirring over low heat until warm, this should take 5-10 minutes.

Cooking the burger

Please remember that we recommend cooking your burger well done (centre of the burger should be 65 degrees Celsius).

  1. To start, you’ll will need to light your BBQ and allow around 45 mins for the charcoal to get to the desired temperature. Once your BBQ is at a suitable temperature, you’ll need to season your burger on both sides with good quality vegetable oil and sea salt; rape seed oil and kosher salt are good options.
  2. Place the burger on the BBQ, you’ll need to use moderate to hot areas of the grill. At this point you may need to press the patty down a little with a spatula to retain the burger’s shape. Leave the burger for 1-2 mins to sear, then flip.
  3. Continue flipping the burger every 1-2 mins, this will ensure an even cook and allows you to build up an even charcoal crust on both sides. Place the cheese on top on the burger with 2-3 minutes left to cooking and allow to melt.
  4. Your burger is done once it has reached an internal temperature of 65 degrees Celsius. If you don’t have a thermometer, the burger should feel quite firm and springy. Top with the warmed brisket and enjoy.