The Big Biff Burger Recipe

Preheat oven to 220°c / fan 200°c / gas 7.

Remove all packaging and place on a preheated baking tray. Cook for 26 minutes, turning halfway. Rest for 3 mins. Ensure product is piping hot before serving.

For a proper profesh burger experience we strongly recommend toasting the flat inside of your bun in a hot pan for 1 min, put some pressure on the bun to ensure an even caramelisation. Or alternartively toast under a medium heat grill for 1 min, be careful not to let dry out or burn.

Now stack your burger however filthily you feel like, but we at Biff’s are BIG avdocates of having your toppings on top of the patty, and only sauce underneath it before the bottom of the burger. Why is that you ask? Well, for two reasons;

1. When you bite down into a burger you get all that crunchy fresh ness on your palette together with the tangy sauce first, and then the succulent moreish jackfruit patty after. It makes for a great eat.

2. Anything under the patty is in danger of slinking out as you bite down, and nobody likes a saucy lap.

Generously cover the bun bottom in Biff’s Classic Burger Sauce, top the patty with a cheeze slice and stack your burg with fresh lettuce, red onion rings, sharp pickles and juicy tomato slices, and finish with some more burger sauce and the bun top.

BIFF IT: If you’re feeling your best burger chef self, then try melting the cheeze onto the patty with whats called a ‘cloche’ (or sometimes ‘burger dome’) in the burger bizness (google it if you don’t have one). Basically you put the patty into a hot pan, add the cheese slices to the top, squirt some water around the patty (it will start bubbling and turn to steam), then quickly cover it with a metal dome for 30 seconds. The steam will melt the cheeze perfectly over the patty. Be carefull when taking the cloche off as it will be hot.

IN A JIFF IT: If you’re in a hurry or don’t have a cloche, simply put it under a hot grill or in the oven for 1 min.