Mr Muscle Campaign – July-August

Feast your eyes on the square burger

With the recent rise in popularity of street food and gourmet products, Hensons has designed a square burger to fill a gap in the market.

The product, which is due to be released in the coming months, will solve the problem of too much bread, too little burger.

Andrew Brook, managing director of the foodservice company, comments: “Many customers have said that diners leave bread on the plates, when eating a round burger in a square roll. With the gourmet burger in particular becoming a meal of choice in gastro pubs, our customers are constantly looking to differentiate themselves from others with their offering. We have come up with the perfect solution.”

The new burger includes many of the features that set Hensons’ burgers apart; Scotch Aberdeen Angus beef, twice ground, lightly seasoned and gluten free. All of the company’s burgers are made to order, have a seven-day shelf life and can be delivered frozen or fresh.

Brook continues: “With artisan bakers popping up across the country, there is no excuse for having a run-of-the-mill burger on your menu. Square rolls such as ciabatta, parvé or kaiser will get your menu up and running for the gourmet revolution.”

Five steps to the perfect burger by Hensons:

  • Slice your bun and lightly toast each side, then add Thousand Island Dressing to the bottom slice.
  • Add your burger, which should be cooked no more than medium, to retain the juices of the beef.
  • Arrange slivers of gherkins over the burger, then melt Monterey Jack cheese or mozzarella on top.
  • F inally, add streaky bacon – as crispy as you can make it.
  • Serve with Julienne fries or thick-cut, skin on chips with mustard, ketchup and sweet-corn relish on the side.
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