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This is minced beef with just the right amount of fat to ensure succulence and flavour.

For classic burger patties, put the mince in a large mixing bowl. Add plenty of finely chopped garlic and parsley. Season with salt and freshly ground black pepper. Mix well with your hands. Form into 10cm diameter patties about 2-3 cm thick. Panfry over medium to high heat for about 3-4 minutes each side or until cooked through.

They are also good barbecued.

Do not cook less than medium (-pink and juicy but cooked) as rare mince patties can give you food poisoning.

This mince is also perfect for longer cooked dishes such as bolognese sauce, lasagne and chilli beef.