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Dry-Aged Hamburger

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Holstein, Rubia Gallega & Vache Flamande Burger
ProductPriceQuantity
Dryaged hamburger 2 x 150gr
€9.90
PROMO Dryaged Hamburger 10 x 2 + 2x2 for free
€1116000.00
€99.00
PROMO Dryaged Hamburger 5 x 2 + 1x2 gratis
€558000.00
€49.50

A burger for true meat lovers

This exceptional Dry-Aged Hamburger combines carefully selected dry-aged Holstein, Rubia Gallega and Vache Flamande beef. The result is a rich, nutty and deeply flavorful burger unlike conventional burgers.

Pure beef flavor

Only a small amount of salt and pepper is added. No preservatives, flavor enhancers, coloring agents or allergens. Just premium beef and authentic craftsmanship.

Delivered frozen or under slightly negative temperature

This product is usually delivered frozen or under slightly negative temperature to preserve its exceptional quality and flavor.

🥩 Dry-aged Holstein, Rubia Gallega and Vache Flamande beef
🥩 Coarsely ground for maximum juiciness
🥩 Rich dry-aged flavor
🥩 No preservatives or additives
🥩 No allergens
🥩 Delivered frozen or under slightly negative temperature
🥩 Vacuum packed

Country of Origin

This burger combines beef from Austria, Spain and Belgium before being handcrafted and packed by Gustor.

FAQ

What makes a dry-aged burger special?

Dry-aging concentrates flavor and improves texture, creating a richer and more intense beef experience.

Should I add seasoning?

A small pinch of coarse sea salt after cooking is usually all that is needed.

Is the burger delivered frozen?

Yes, it is usually delivered frozen or under slightly negative temperature to maintain peak quality.

Why Can Ground Meat Sometimes Have a Greyish Color?

At Gustor, we deliberately choose to keep our meat as natural as possible.

We do not use any color-preserving agents, antioxidants, preservatives, or artificial additives in any of our ground meat products. We believe that quality meat does not need artificial enhancements.

As a result, it is perfectly normal for our ground meat, hamburgers, burger patties, sausages, and other minced meat products to sometimes display a more natural greyish or darker color compared to industrially produced alternatives.

This is completely normal.

The color of meat is strongly influenced by its exposure to oxygen. Because our products are vacuum packed and contain no color-preserving additives, the natural red color may temporarily be less visible. Once the package is opened and the meat is exposed to air, it will often gradually regain a more vibrant red appearance.

This natural color variation has absolutely no impact on:

✔️ The freshness of the product

✔️ The quality of the meat

✔️ The flavor

✔️ The tenderness

✔️ Food safety

On the contrary, it is a sign that you are choosing a product free from unnecessary additives and respectful of the meat’s natural characteristics.

At Gustor, you receive meat the way it should be: pure, honest, and free from artificial color-preserving agents or preservatives. 🥩

 
 

Additional Product Information

allergens

No allergens!

ingredients

Beef

salt

pepper

STORAGE: below 6°C, vacuum packaging guarantees optimal freshness for up to 4 days after delivery. In the freezer, the meat can be stored for up to six months.

chef’s hat

preparation

Recipe – The Perfect Dry-Aged Hamburger

Ingredients

  • 2 Dry-Aged Hamburgers
  • 2 brioche burger buns
  • 2 slices of cheddar cheese
  • Coarse sea salt
  • Freshly ground black pepper
  • Caramelized onions (optional)

Preparation

  1. Allow the burgers to thaw completely and bring them to room temperature for 30 minutes.
  2. Heat a cast-iron pan, plancha, or BBQ to a very high temperature.
  3. Cook the burgers for approximately 2.5 to 3 minutes per side for medium doneness.
  4. During the final minute of cooking, place a slice of cheddar on each burger.
  5. Let the burgers rest for 2 minutes.
  6. Finish with a pinch of coarse sea salt.
  7. Serve on a lightly toasted brioche bun.

Core Temperatures

  • Rare: 50°C
  • Medium Rare: 54°C
  • Medium: 58°C
  • Medium Well: 62°C

For this burger, we recommend cooking to medium rare or medium to preserve maximum juiciness and flavor.

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