You can’t beat a big tasty burger straight off the barbeque on warm summer’s day, and now that the summer is in full swing, Superquinn has launched the Ultimate Steak Burger. Made from the finest cuts of prime Irish Hereford beef, this feast burger is Bord Bia approved and lightly seasoned with sea salt and roasted black pepper. Irish Hereford Beef is a naturally marbled meat which give it a rich flavour and tenderness.
To celebrate the launch of the Ultimate Steak Burger, Superquinn is offering a limited edition burger BBQ package, all for €8. The pack includes Superquinn Ultimate Steak Burger 4 pack – Prime Irish Hereford 6oz beef burgers, 4-pack Superquinn buns and Superquinn Sliced Red or White Cheddar Cheese 200g.
Renowned for its fresh food and support of Irish suppliers, Superquinn sources it’s meat from a trusted network of Irish farming families. For more information on the mouth-watering steak burger, visit www.superquinn.ie
If you are planning on hosting a BBQ this summer, here are our top tips for making delicious burgers.
- Don’t cook cold meat: Make sure your meat has returned to room temperature before you cook it. Its difficulty getting the heat from the outside of your burger inside to the middle on a BBQ, but you also don’t want to burn the meat on the outside. If the meat is warm to begin with, your burger should cook evening.
- Preheat the BBQ: Make sure your BBQ is nice and hot before you start cooking. This ensures a lovely flavour and also helps if you haven’t kept the BBQ as clean as you should
- Don’t go poking your burger: We all do it – we constantly flip and poke our burgers when barbequing. But this won’t allow the crust to develop the way you want it. Only turn your burger once or twice. And don’t squash the meat down. This will force the juice to run out and leave your burger dry. Also, if you’re cooking sausages, don’t pierce them. This dries the skin out.
- Leave the meat rest: If your meat is left to rest for a few minutes, the juice will stay inside the burger. However, if you cut it straight away, the juices will run onto the plate and out of the meat.
