Quality dishes are created with quality ingredients. On a pleasant tour visitors staying in holiday cottages in south Wales
can collect all of the delicious goodies required to make possibly the best burger ever.
Slade Farm Organics rear good Welsh beef
Slade Farm Organics on the Glamorgan Heritage Coast in the Vale of Glamorgan is an award winning environmentally friendly farm where all of their animals are bred and reared on the farm’s rich organic grass pastures. All the beef sold through the farm shop is sired by a pedigree Aberdeen Angus bull and are normally slaughtered at around 26 months. All beef is dry hung on the bone for a minimum of 21 days but more often for 35 days. The perfect ingredient for your juicy burger.
Organic fruit and vegetables from Organics Around Wales
Organics Around Wales based in Llandeilo, Carmarthenshire delivers top quality, fresh organic fruit and vegetables much of it grown on their own land. Where better to obtain tasty, eye watering onions and crispy salads to top your burger?
The Welsh Bakery sells bread in their two shops in Haverfordwest and Milford Haven as well as at Haverfordwest Farmers Market
Hand crafted fresh crusty rolls baked by the award winning Welsh Bakery in Pembrokeshire can be bought in their shop on the Old Bridge in the county town of Haverfordwest or in the Milford Haven Bakery & Cafe in Roberts Street.
Mouth watering Perl Las, blue cheese made by Caws Cenarth
Another award winner, Caws Cenarth is a family run business making artisan cheeses on the family farm Glyneithinog, in Pontseli, Lancych, Carmarthenshire. They create a small range of delicious products including caerfilli, brie, waxed minis, golden cenarth, perl wen and perl las. Perl Las meaning ‘blue pearl’ would probably be the tastiest choice to top a burger. The blue cheese is strong but delicate and creamy. Is your mouth watering yet?
Sarah Cooks Roasted Red Pepper and Red Chilli Jam
If you like a kick to your burger then award winning Sarah Cooks Roasted Red Pepper & Red Chilli Jam delivers just that. The fiery, flavoursome taste is the perfect finish to the best burger ever. Sarah Cooks is based in Whitland, Pembrokeshire.
Beef Burger Recipe
by Hugh Fearnley-Whittingstall
Beef silverside, rump, chuck steak or skirt (allow at least 200g untrimmed meat per burger/person)
The best (least artificial) baps or burger buns you can lay your hands on – or use sections of thick baguette
Salt and freshly ground black pepper
Choice of toppings
Mince the meat on a coarse setting, or chop it by hand with a large heavy knife until you have a coarse mince that binds together well.
Take a generous handful of meat, about 150g, and pack it into a tight ball between your hands. Flatten gently between your palms, pressing the edges in with your fingers to make a well-bound patty.
Lightly brush each patty with oil, then place on the barbecue over a high heat or indoors in a lightly oiled heavy based frying pan. The longer you leave the burger on the barbecue, the less likely it is to stick.
Flip the burger after just 3-4 minutes, for fairly rare.
When you think your burger is done as you like it, set it to rest off the heat for a minute or two while you prepare your bun and appropriate garnishes.