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!"