Undoubtably, the perfect hangover cure! The Franks Burger is nothing ordinary and is Franks first choice on the menu.
The Grassfeed freerange angus beef comes from the small town of Mooi River. Greenfields Beef hang the Franks four-quarter (brisket, ribeye, neck, shin - the tastiest cuts known to man!) for 3 weeks on the bone in a special aging room. The meat is then taken off the bone and put through the mincer once to give the corse meaty flavour. The burger beef then arrives at Franks kitchen in Mount Edgecombe.
250g flame grilled (we recommend pink inside) on a toasted sesame bun, filled with Franks homemade barbeque mayo, melted white cheddar, lettuce, tomatoe and a pickle. Served with spicy onion rings and chips.
Add a craft beer or two (or three or four...) This is yours!
Add a craft beer or two (or three or four...) This is yours!
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