Burgers are high in fat, salt and calories and should be avoided. However, on rare occasions where I do have one, I prefer burgers that use 100% organic beef (not frozen, must be freshly prepared in house, as are the relishes) sourced from traceable grass-reared animals and served in a freshly baked sourdough bun. Burgers must contain meat from no more than two same-breed cattle that have been suckled by their mothers for 14 months. Why? Because different rearing makes for different fat content. Also, meat from hand-reared and organic cattle that graze on biodiverse land contains higher levels of omega-3 fatty acids (which help to reduce high blood pressure and lower levels of bad cholesterol) than cattle fed from troughs. Cheese is important – it must be vintage Cheddar or aged Stilton. My burgers must be chargrilled because this allows any excess fat to dribble through the bars of the grill on to the charcoal below, where it burns off.
Threaded Mode
