A different style of burger
Combining beef and pork creates a different result from an all-beef burger. The pork helps provide tenderness and juiciness, while the beef keeps the characteristic flavour of red meat.
They are an easy option for a quick meal at home and require very little preparation.
How to cook them
They can be cooked in a frying pan, on a griddle or on the barbecue.
Use a properly heated cooking surface and cook both sides until the centre is thoroughly cooked. On a barbecue, moderate the heat so that the outside does not burn before the centre is done.
Serve them in a burger bun or simply alongside vegetables, potatoes, salad or another side dish.
About Tolecarnes
Tolecarnes is a family-run cattle farm based in Menasalbas, at the foot of the Montes de Toledo, with three generations of experience raising cattle.
Its calves are raised by the farm from birth and spend much of the year grazing freely on its dehesa in the Montes de Toledo. The wetter conditions on the northern side of the mountains provide natural pasture for a large part of the year, allowing the cattle to remain outdoors and active in an open environment.
During winter, when fresh pasture is less abundant, their diet is supplemented with forage collected during the more productive months and with feed produced by Cooperativa Valle de Mena, of which Tolecarnes is a member. This feed is made from plant-based ingredients, giving the farm greater control over the animals' diet.
Tolecarnes oversees the farming process from the birth of its calves through to the sale of the meat, maintaining a traditional approach to cattle farming closely connected to the Montes de Toledo.
Frequently asked questions
Are these burgers gluten-free?
Yes. They are made without gluten.
Are they 100% beef?
No. They contain 50% beef and 50% locally sourced pork.
Can I cook them on a barbecue?
Yes. They can be cooked on a barbecue, in a frying pan or on a griddle, always making sure that the centre is thoroughly cooked.
Beef shoulder tender