Beef Stock Recipes

Hearty Beef Burger

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  • 500g organic beef mince
  • 2 cloves garlic, minced finely
  • small pinch of dried chilli flakes
  • ½ cup fresh basil- finely chopped
  • 1 red onion, finely diced
  • ¼ cup semi sun dried tomatoes -chopped finely
  • 1 tbsp of organic Worcestershire sauce
  • 1 ½ tsp Urban Forager Beef Stock Concentrate
  • ½ cup sourdough breadcrumbs
  • 1 egg lightly beaten to help bind the mince
  • oil of your choice- we like to use a good quality sunflower oil
  • A little butter for the buns

To build the burger

  • 4-6 Rolls of your choice
  • 4-6  thick slices of red onion grilled or fried
  • 4-6 thick slices of fresh tomato
  • 4-6 crunchy coz lettuce leaves
  • 2 slices of a good cheddar cheese per burger
  • tomato sauce
  • mayonnaise

Fennel Coleslaw

  • 1 large bulb of fennel sliced very thinly
  • Fennel fronds roughly chopped
  • 1 large carrot julienned or grated
  • 4 spring onions sliced finely
  • 1 tsp of Urban Forager Beef Stock Concentrate
  • 1 tsp of fresh basil pesto (recipe on website)
  • 2-3 tbsp of good mayonnaise
  • 1 tbsp of plain yogurt
  • Season to taste with a little more Urban Forager Beef Stock


  1. Mix together all the beef burger ingredients in a large bowl (you can do this with you hands)
  2.  Form into 4-6 large size balls and then press into roughly ¾ inch thick discs
  3.  Place on a tray lined with baking paper, cover and refrigerate overnight

Next day:

  1. Remove the meat patties from the fridge 20 minutes before cooking
  2. In a  large serving bowl, mix together the coleslaw ingredients and refrigerate until ready to serve
  3. In a large fry pan add a good amount of oil. (or if you prefer you can grill on the  BBQ)
  4. Fry the patties (approx 3-4 minutes each side) or until cooked through and browned in colour.
  5. Remove to a warm plate
  6. Blot any excess oil with absorbent paper
  7. Fry or griddle the onion rounds until a little caramelized
  8. Remove to a warm plate with the burgers
  9. Slice the burger buns in half and lightly toast or grill the inside of each bun
  10. Butter and build the buns
  11. Add a good dollop of mayonnaise and tomato sauce – enjoy!
  12. Serve with the Fennel coleslaw


If you don’t have time to leave the burgers overnight, just pop them in the fridge for as long as possible to firm up and be careful when you flip them as they will be a bit more crumbly.

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