40-love Tennis Tournament Sampler

Burger recipe

Maldon or another flaky sea salt
(about ½ tablespoon
per pound of meat)

Freshly ground pepper (black
pepper or a blend of red, white,
and black)

• 1 6-ounce patty formed 1 inch high 4-inch diameter.
  
• Place your burger in a skillet or on a grill,
• Cook it over high heat.
• Until charred crust on the outside without overcooking
• Use a thermometer to achieve desired result

Rare: 120° to 125°F

Medium-rare: 125° to 130°F

Medium: 130° to 135°F

Medium-well: 135° to 140°F

Well: 140° to 145°F

• All items ship fresh, never frozen, uncooked, and with ice packs, may thaw in transit
• When you receive your order you should immediately refrigerate all meat items
• We recommend that you eat all meat products within 1 week of arrival for best results
• Once items are removed from the plastic, they should be consumed within 48 hours

• Pat LaFrieda Meat Purveyors ships Monday-Friday of each week.
• Orders cannot be shipped to P.O. Boxes.
• Have more questions about Shipping? Read our Shipping FAQ page.