Hand-Smashed Butcher's Beef Burgers (12 x 3oz)

Get authentic, diner-style quality right in your own kitchen with our Hand-Smashed Beef Burgers. Smashed burgers are all about high heat and maximum flavour, searing the patty flat creates those irresistible, ultra-crispy, caramelized edges while keeping the center tender and juicy.

Crafted with 85% high-quality beef, our master butchers have hit the sweet spot between lean meat and fat for optimal flavour retention. Perfectly portioned into twelve 3oz patties, they are designed for double-stacking, quick cooking, and creating the ultimate smash burger experience.

The Smash Burger Standard

85% Premium Beef: A high meat content that delivers a deep, beefy flavour without shrinking down to nothing.

Crispy Edge Perfection: Specially portioned for high-heat smashing, giving you those lacey, caramelized edges every burger lover craves.

Double-Stack Ready: At 3oz each, they are the ideal size to stack two (or three!) patties together with melted cheese in between.

Simple, Pure Seasoning: Kept clean and classic with sea salt and cracked black pepper to let the quality of the beef take center stage.

Product Info & Ingredients

Pack Size: 12 x 3oz (approx. 85g) Patties.

Ingredients: Beef (85%), Water, Rusk [Wheat Flour (Gluten, Calcium Carbonate, Iron, Niacin, Thiamin), Salt], Salt, Black Pepper, Preservative: E223 (Sulphites).

Allergen Advice: For allergens, including cereals containing gluten, see ingredients in bold. Contains Wheat (Gluten) and Sulphites.

Storage Advice: Keep refrigerated below 5°C. 

Freezing: Suitable for home freezing on the day of purchase for up to 12 months.

Cooking Inspiration

• The Ultimate Double Smash: Smash two patties thin on a roaring hot cast-iron skillet. Flip after 60 seconds, slap a slice of American cheese on each, stack them together, and slide into a toasted potato bun with burger sauce and pickles.

• Bacon & Blue Smash: Top a smashed patty with crispy streaky bacon, crumbled blue cheese, and caramelized onions.

• Oklahoma Onion Burger: Press ultra-thinly sliced onions directly into the top of the raw patty just before you smash it into the hot pan so they char and caramelize into the meat.

• Butcher’s Top Tip

  "The key to a true smash burger is heat and speed. Get a cast-iron skillet or griddle piping hot until it's just smoking. Drop the ball onto the dry pan, place a square of greaseproof paper over it, and smash down hard with a heavy spatula for 10 seconds. Cook for just 60–90 seconds per side—that high-heat sear locks in all the juices and builds a phenomenal crust.

  Butcher’s Top Tip

  "The key to a true smash burger is heat and speed. Get a cast-iron skillet or griddle piping hot until it's just smoking. Drop the ball onto the dry pan, place a square of greaseproof paper over it, and smash down hard with a heavy spatula for 10 seconds. Cook for just 60–90 seconds per side—that high-heat sear locks in all the juices and builds a phenomenal crust!"