Iberico Pork Burgers | ±140g x4

Iberico Pork Burgers - Pan or Barbecue

±140g x 4. Serves 2 to 4. Defrost 12 hours. Around 10 minutes to cook.

1. Defrost
Move the pack from freezer to fridge, on a plate, covered. Allow 12 hours. Take out only the burgers you need and return the rest to the freezer straight away. Cook within 24 hours of defrosting. Do not refreeze.

2. Handle them as little as possible
Out of the fridge 20 minutes before cooking. Do not reshape or compress them. Iberico fat is soft and works easily, and a worked patty turns dense.

3. Season the outside only
Salt both faces just before they go in the pan. Salting early draws out moisture and tightens the mince.

4. Get the pan hot, and add no oil
A heavy pan or flat griddle on a medium-high heat for 3 minutes. These render plenty of their own fat within the first minute. On a barbecue, cook them on a flat plate rather than open bars so the fat is not lost to the coals.

5. Cook without pressing
4 minutes on the first side. Turn once and give the second side the same. Never press them with a spatula. That single habit squeezes out the fat you are paying for.

6. Cook them through
Unlike the Iberico steak cuts, a burger is minced and should be cooked all the way through. Probe the centre and take it to 70°C, holding it there for two minutes. No pink should remain.

7. Rest and build
2 to 3 minutes before assembling. Manchego, piquillo peppers and aioli suit these better than the usual burger toppings.

Do not cook from frozen. A frozen patty browns long before the centre is safe.

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, on a plate, covered. Allow 12 hours. Take out only the burgers you need and return the rest to the freezer straight away.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0–4°C and cook within 24 hours.
Do not refreeze once thawed.