Smoked Lardo Steak Burgers
Native Breed Beef with House-Smoked Lardo
Our Smoked Lardo Steak Burgers are made with 100% native breed beef from Yorkshire, with a special porky twist. To create them, we cured pork fat in salt and sugar before smoking it in-house, giving the burgers a subtle savoury depth and a gentle smokiness that runs right through the patty.
To make room for the richness of the lardo, we use a slightly leaner beef blend, creating a burger that is still juicy and full of flavour but with a more balanced finish. Beef and smoked pork are natural teammates, and the result is a succulent, richly flavoured steak burger that stands apart from the everyday.
Properly meaty, gently smoky and deeply satisfying, this is a burger worth cooking when you want something a little more special.
Chef George Ryle Inspires
"Fire up your hot plate or a frying pan and cook the patties on a high heat, creating a crust. Flip, lay some pecorino cheese on top and cover with a lid. Toast your bun, add a good spoonful of sun-dried tomato mayonnaise, a handful of wild rocket, a patty or two, and finish with some pickled green olives. Delizioso!"
Native Breed Beef with House-Smoked Lardo
Our Smoked Lardo Steak Burgers are made with 100% native breed beef from Yorkshire, with a special porky twist. To create them, we cured pork fat in salt and sugar before smoking it in-house, giving the burgers a subtle savoury depth and a gentle smokiness that runs right through the patty.
To make room for the richness of the lardo, we use a slightly leaner beef blend, creating a burger that is still juicy and full of flavour but with a more balanced finish. Beef and smoked pork are natural teammates, and the result is a succulent, richly flavoured steak burger that stands apart from the everyday.
Properly meaty, gently smoky and deeply satisfying, this is a burger worth cooking when you want something a little more special.
Chef George Ryle Inspires
"Fire up your hot plate or a frying pan and cook the patties on a high heat, creating a crust. Flip, lay some pecorino cheese on top and cover with a lid. Toast your bun, add a good spoonful of sun-dried tomato mayonnaise, a handful of wild rocket, a patty or two, and finish with some pickled green olives. Delizioso!"
Original: $15.75
-65%$15.75
$5.51Description
Native Breed Beef with House-Smoked Lardo
Our Smoked Lardo Steak Burgers are made with 100% native breed beef from Yorkshire, with a special porky twist. To create them, we cured pork fat in salt and sugar before smoking it in-house, giving the burgers a subtle savoury depth and a gentle smokiness that runs right through the patty.
To make room for the richness of the lardo, we use a slightly leaner beef blend, creating a burger that is still juicy and full of flavour but with a more balanced finish. Beef and smoked pork are natural teammates, and the result is a succulent, richly flavoured steak burger that stands apart from the everyday.
Properly meaty, gently smoky and deeply satisfying, this is a burger worth cooking when you want something a little more special.
Chef George Ryle Inspires
"Fire up your hot plate or a frying pan and cook the patties on a high heat, creating a crust. Flip, lay some pecorino cheese on top and cover with a lid. Toast your bun, add a good spoonful of sun-dried tomato mayonnaise, a handful of wild rocket, a patty or two, and finish with some pickled green olives. Delizioso!"
