A burger for true meat lovers
This exceptional Dry-Aged Hamburger combines carefully selected dry-aged Holstein, Rubia Gallega and Vache Flamande beef. The result is a rich, nutty and deeply flavorful burger unlike conventional burgers.
Pure beef flavor
Only a small amount of salt and pepper is added. No preservatives, flavor enhancers, coloring agents or allergens. Just premium beef and authentic craftsmanship.
Delivered frozen or under slightly negative temperature
This product is usually delivered frozen or under slightly negative temperature to preserve its exceptional quality and flavor.
🥩 Dry-aged Holstein, Rubia Gallega and Vache Flamande beef
🥩 Coarsely ground for maximum juiciness
🥩 Rich dry-aged flavor
🥩 No preservatives or additives
🥩 No allergens
🥩 Delivered frozen or under slightly negative temperature
🥩 Vacuum packed
Country of Origin
This burger combines beef from Austria, Spain and Belgium before being handcrafted and packed by Gustor.
FAQ
What makes a dry-aged burger special?
Dry-aging concentrates flavor and improves texture, creating a richer and more intense beef experience.
Should I add seasoning?
A small pinch of coarse sea salt after cooking is usually all that is needed.
Is the burger delivered frozen?
Yes, it is usually delivered frozen or under slightly negative temperature to maintain peak quality.
Recipe – The Perfect Dry-Aged Hamburger
Ingredients
- 2 Dry-Aged Hamburgers
- 2 brioche burger buns
- 2 slices of cheddar cheese
- Coarse sea salt
- Freshly ground black pepper
- Caramelized onions (optional)
Preparation
- Allow the burgers to thaw completely and bring them to room temperature for 30 minutes.
- Heat a cast-iron pan, plancha, or BBQ to a very high temperature.
- Cook the burgers for approximately 2.5 to 3 minutes per side for medium doneness.
- During the final minute of cooking, place a slice of cheddar on each burger.
- Let the burgers rest for 2 minutes.
- Finish with a pinch of coarse sea salt.
- Serve on a lightly toasted brioche bun.
Core Temperatures
- Rare: 50°C
- Medium Rare: 54°C
- Medium: 58°C
- Medium Well: 62°C
For this burger, we recommend cooking to medium rare or medium to preserve maximum juiciness and flavor.
