Only French Charolais beef is used, a breed prized for its fine muscle fibers, light-colored meat, and subtle, natural flavor. These qualities make Charolais the ideal base for a Steak Haché, requiring neither marinades nor spice blends. The focus is entirely on the meat itself, its texture, and its response to heat.

The Haché Beef Burger is coarsely ground, only minimally compacted, and then gently formed. This creates an airy, layered structure that is distinctly different from classic burger patties. During cooking, an aromatic crust forms, while the interior remains tender and offers a steak-like bite. Controlled flash freezing in a spiral freezer at -38°C preserves this structure, ensures consistent quality, and allows for safe, predictable preparation – both in a pan and on the grill.

Advantages & Features

• Origin: Charolais cattle from France
• Cut composition: Beef neck and feather cut for juiciness and aroma
• Processing: coarsely ground, minimally compacted, typical Haché layered structure
• How supplied: shock-frozen
• Packing Unit: 320g (2*160g)
• Format: classic burger patties with a rough surface
• Seasoning concept: purist, only salt and pepper are recommended.
• Sensors: clear beef flavor, loose texture, steak-like bite
• Preparation: Ideal for pink to medium (steak-haché style)

Description of taste & preparation

Even in its raw state, the Haché Beef Burger reveals its unique character. The rough surface, visible meat fibers, and irregular texture clearly indicate that this is not a homogeneously pressed patty. Upon thawing, the meat remains juicy and firm, a benefit of the rapid flash-freezing process, which results in the formation of only fine ice crystals. These crystals protect the cell structure and preserve the natural meat juices.

The full potential of the Haché texture unfolds when exposed to high heat. A robust, aromatic crust quickly forms in a cast-iron pan or on the grill. It's important to flip the patty only once and never press it down. The released meat juices contribute to the flavor and later ensure a succulent mouthfeel. Inside, the patty remains light, almost layered, with a clear, clean beef flavor.

The recommended cooking temperature for the Haché Beef Burger is between medium-rare and medium. At an internal temperature of approximately 52 to 55 degrees Celsius, a delicate pink center will appear, reminiscent of a pan-seared steak. For those who prefer it a little more cooked, 55 to 60 degrees Celsius will achieve a juicy, evenly pink result. After cooking, the patty should rest for two to three minutes to allow the juices to redistribute.

The Haché Beef Burger is seasoned exclusively with salt and pepper. Salting both sides just before cooking helps form a crust and enhances the natural flavor of the Charolais beef. Freshly ground pepper can be added during or immediately after cooking. That's all it needs, as the combination of beef neck and rump already provides depth, juiciness, and a delicate, natural seasoning.

Classic toasted brioche buns make an ideal accompaniment, their subtle sweetness providing a pleasant contrast to the meat. Discreet toppings like Comté or Raclette cheese, a touch of Dijon mustard, or finely chopped gherkins underscore the French character without overpowering the patty's texture. The Haché Beef Burger embodies reduction and precision – every ingredient has its place, nothing overpowers the other.

This product also excels in terms of hygiene and safety. Made from mature beef, with controlled production and flash freezing, a pinkish hue is easily reproducible when handled correctly. This requires consistently clean working practices, maintaining the cold chain, and using only thoroughly chilled patties. The result is a burger that combines traditional craftsmanship with modern process reliability.

Try now

If you're looking for a burger that doesn't need to be loud to impress, the Haché Beef Burger is the right choice. It stands for French simplicity, honest beef, and a texture you can taste. Fewer ingredients, more substance – enjoyment can be this simple.

Your questions about the product and our answers

What exactly distinguishes a Haché patty from a classic burger patty?

The crucial difference lies in structure, processing, and purpose. A classic burger patty is usually finely ground, highly compacted, and optimized for uniformity. In contrast, the meat in a Haché patty is intentionally left coarse; the fibers are not destroyed but loosely layered. This multi-layered structure ensures that the patty behaves like a small steak when cooked: a robust crust forms on the outside, while the meat remains juicy and textured inside. The bite is firmer, crisper, and less "minced." Haché is not a burger in the American sense, but a French way of shaping beef – minimalist, honest, and focused on the meat itself.

What is a truly sensible core temperature for a pink Haché beef burger?

A Haché beef burger is specifically designed to be cooked to a pink center, provided cleanliness is maintained and the cold chain is observed. For a juicy, steak-like result, we recommend an internal temperature of approximately 52 to 55 degrees Celsius. At this temperature, the patty is medium-rare, with a warm, pink center and a clear meat texture. Those who prefer it cooked a little more can go up to a maximum of 58 or 60 degrees Celsius, resulting in a medium-cooked patty that remains juicy. It is important to let the patty rest for two to three minutes after cooking. This allows the meat juices to stabilize, ensuring a succulent, rather than crumbly, texture.

Why are beef neck and feather cuts used – and not more prized cuts?

Beef neck and chuck are ideal for haché because they possess precisely the qualities this product requires. The neck provides succulent meat with a fine, natural fat distribution and a robust beef flavor. The chuck contributes structure, bite, and a slightly firmer texture. Prime short-cooking cuts would be unsuitable here, as they would lose their character when ground. These two cuts retain their flavor even when coarsely ground and respond exceptionally well to high heat. The result is a patty that remains juicy, doesn't fall apart, and has a distinct beef flavor – without any spice blends or additives.