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These perfectly portioned burgers are 100% Black Angus beef raised on a vegetarian diet with no antibiotics, added hormones or artificial ingredients. We upped the ante by adding extra-flavorful beef belly to these burgers making them the best of the best. All you need to do is fire up the grill, sprinkle each side with a little salt and fresh black pepper and share with the neighbors - although I rarely do. They're just too good!

It's the match of the titans and all emerge winners - including you! The mighty Andrew Zimmern - of the Bizarre Foods and countless other food shows fame - and Pat LaFrieda, the meat purveyor extraordinaire, team up together to bring to you the freshest, finest cuts of meat that you are unlikely to find in your grocery store or even in your favorite butcher shop. Never frozen, the choicest cuts of meat arrive to you fresh, succulent and melt-in-your-mouth delicious - once you cook it of course!

Additional Information:
  • Packaging: Comes packaged in an insulated Styrofoam cooler with gel packs.
  • Shelf Life: 12 days from pack date in the refrigerator and 90 days from pack date if frozen immediately. Keep refrigerated or freeze as soon as you receive your package.
  • Country of Origin: USA

Check out the link here for nutritional facts.

Please see the Recipes tab for delicious recipes from Andrew Zimmern .

About Andrew Zimmern:
A three-time James Beard Award-winning TV personality, chef, writer and teacher, Andrew Zimmern is universally regarded as one of the most versatile and knowledgeable personalities in the food world. As the creator, executive producer and host of the Bizarre Foods franchise on Travel Channel, Andrew has explored cultures in more than 150 countries, shining the spotlight on impactful ways to think about, create and live with food. Andrew partnered in 2014 with CHEFS Catalog to design a collection of premium, hand-crafted cookware, spices and accessories. In 2012, he launched Andrew Zimmern's Canteen, reflecting his fascination with food history from around the world. The business quickly expanded to include a food truck and a location at Target Field, home of the Minnesota Twins. In Spring 2015 the company will expand into Kaufman Stadium, home of the Kansas City Royals, Viking Stadium, the new home of the Minnesota Vikings, and several other locations. According to Andrew, "Diversifying the American diet is the most important step we can take towards decentralizing our food system, combating food insecurity, eliminating hunger and restoring wellness to our society."

About Pat LaFrieda:
Pat LaFrieda's first foray into the meat world began in the summer of 1981 at age 10, when he began learning the tricks of the meat trade from sunrise to sundown under the watchful eye of his forefathers. That summer changed the course of his life: 28 years later, he owns and operates New York City's most prestigious and most valued meat packing facility. Today, LaFrieda Meats boasts an impressive customer base and the business runs seven days a week, around the clock. In 2003 New York City renamed the street where the shop was located to Pat LaFrieda Lane after the first generation of LaFrieda meat men. Selling to the finest restaurants around the country including Manhattan, Las Vegas, Philadelphia, D.C., Miami and Chicago, Pat LaFrieda Meat Purveyors is synonymous with quality.

Perfect Burgers:
Ingredients:
  • 2 pounds ground blend
  • 1 tablespoon butter, plus extra for buns
  • 6 Martins Potato Buns
  • 1 large onion, minced fine
  • 6 sliced American cheese
  • 1 cup oven roasted tomatoes (recipe follows)
  • Salt

Herbed Butter
  • 4 tablespoons soft room temperature salted butter
  • 2 tablespoons minced chives
  • 1 tablespoon minced shallots
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon lemon juice.

Preparation:
  • Make 6 loosely formed ball shaped patties.
  • Butter the insides of 6 Martins Potato buns or other soft yeasty, bun. Toast the buns on a hot griddle. Reserve.
  • On the hot griddle place the tablespoon of butter and let melt, add the onions in 6 piles on the griddles, and let them begin to cook.
  • Meanwhile, make the herbed butter by mixing the softened butter with chives, shallots, thyme and lemon. Reserve.
  • Season the burgers well with salt and place a burger over each onion pile, press down to form a patty.
  • Let the burgers sear on one side until the onions are caramelized and crusty. Flip. Cook until medium rare at most, adding a slice of American cheese during last minute of cooking.
  • Place burgers on the buns. Add a spoonful of the herb butter, some roasted tomatoes and serve immediately.

Oven Roasted Tomatoes:
  • 20 Roma tomatoes
  • 4 tablespoons olive oil
  • 1 teaspoon sea salt
  • A few pinches freshly ground white pepper

Preparation:
  • Cut tomatoes in half. Toss them in a bowl with the olive oil, salt and pepper.
  • Place tomatoes on a baking tray, cut side up and place in the upper third of a 225-degree oven.
  • Roast for 6 to 7 hours, until tomatoes are lightly caramelized, shrunken, crinkle edged and beginning to look leathery.
  • Tomatoes can be used in salads or sautés, can be pureed for home made tomato paste and sauces, tossed in pasta or risotto or eaten like candy. You can bag and freeze these and they keep for 6 months.

Yields 6 Servings

Recipe Compliments of Andrew Zimmern