Finding a Winning Hamburger
Finding a winning hamburger may sometimes be as elusive as winning an important golf tournament. In Scotland most hamburger is very finely ‘single’ ground using very lean meat. Compared to these ‘steak-like’ hamburgers, American burgers are coarsely ‘double’ ground leaving more air porosity to carry just enough fat for flavour. At Castle Stuart, our burgers are 97% mature Scottish Highlands topside beef (hung for 14 days), ‘double’ ground coarsely (5mm diameter), with 3% topside fat, and cooked with finely diced onions sauteed in butter with sea salt and cracked black pepper added. At 7 ounces, a tasty feast for the King of the Castle for sure.