x SLAP & PICKLE Smoked Lardo Steak Burgers
Our collaboration series with our incredibly talented restaurant community continues, and weâre excited to feature our good mates and burger legends, Slap & Pickle, for the third year running.
Famed across the country for their smash burgers, Slap & Pickle have sourced their beef exclusively from Swaledale since the start. Weâre proud that our grass-fed, dry-aged beef has helped set their burgers apart â eight years on, theyâre a roaring success story weâre proud to be part of.
We pooled our collective brain power and let our creative juices bubble up⊠and here we are, excited and delighted to introduce the Swaledale x Slap & Pickle Smoked Lardo Steak Burger. We butchered two Middlewhite sows especially for this collaboration, curing the pork fat in salt and sugar before smoking it in-house to perfection.
As ever, itâs 100% native breed beef from Yorkshire, but with a special porky twist. Weâve used a slightly leaner beef blend to make room for our house-smoked lardo. Beef and smoked pork are epic teammates, resulting in a succulent, subtly smoked, richly flavoured patty. You really have to try this burger.
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: $15.78
-70%$15.78
$4.73More Images
x SLAP & PICKLE Smoked Lardo Steak Burgers
Our collaboration series with our incredibly talented restaurant community continues, and weâre excited to feature our good mates and burger legends, Slap & Pickle, for the third year running.
Famed across the country for their smash burgers, Slap & Pickle have sourced their beef exclusively from Swaledale since the start. Weâre proud that our grass-fed, dry-aged beef has helped set their burgers apart â eight years on, theyâre a roaring success story weâre proud to be part of.
We pooled our collective brain power and let our creative juices bubble up⊠and here we are, excited and delighted to introduce the Swaledale x Slap & Pickle Smoked Lardo Steak Burger. We butchered two Middlewhite sows especially for this collaboration, curing the pork fat in salt and sugar before smoking it in-house to perfection.
As ever, itâs 100% native breed beef from Yorkshire, but with a special porky twist. Weâve used a slightly leaner beef blend to make room for our house-smoked lardo. Beef and smoked pork are epic teammates, resulting in a succulent, subtly smoked, richly flavoured patty. You really have to try this burger.
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!"
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Shipping & Returns
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Description
Our collaboration series with our incredibly talented restaurant community continues, and weâre excited to feature our good mates and burger legends, Slap & Pickle, for the third year running.
Famed across the country for their smash burgers, Slap & Pickle have sourced their beef exclusively from Swaledale since the start. Weâre proud that our grass-fed, dry-aged beef has helped set their burgers apart â eight years on, theyâre a roaring success story weâre proud to be part of.
We pooled our collective brain power and let our creative juices bubble up⊠and here we are, excited and delighted to introduce the Swaledale x Slap & Pickle Smoked Lardo Steak Burger. We butchered two Middlewhite sows especially for this collaboration, curing the pork fat in salt and sugar before smoking it in-house to perfection.
As ever, itâs 100% native breed beef from Yorkshire, but with a special porky twist. Weâve used a slightly leaner beef blend to make room for our house-smoked lardo. Beef and smoked pork are epic teammates, resulting in a succulent, subtly smoked, richly flavoured patty. You really have to try this burger.
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!"
