MacKenzie has launched a new range of burger buns made with the wholesome goodness of grains the brand is famous for. The two delicious buns added to the range are Sprouted Grains, and White Rye.
MacKenzie Sprouted Grain Burger Buns are made with a special blend of whole grains and South Island barley, wheat and rye, which are steeped and allowed to sprout before being roasted and stoneground for a delicious malty flavour. They’re then topped with Canterbury linseeds, sesame and soy.
In the best traditions of MacKenzie High Country bread, the MacKenzie White Rye Burger Buns are fermented overnight to bring out flavour, then corn dusted and water split for their distinctive look. The result is a beautifully soft and delicious bun that’s a source of fibre, generous in size and big on taste.
Both variants have a crust on top, and are soft, but not airy, in the middle – making them ideal for quality homemade burgers.
“We know that kiwis love making homemade burgers, but New Zealanders have told us, that there is a gap in the market for a truly great burger bun,” says MacKenzie Marketing Manager, Andrew Fenwick. “We’ve developed a bun that will match the quality of the ingredients that burger enthusiasts across the country are putting inside the bun.”
The launch of MacKenzie Burger Buns is the third addition to the MacKenzie range in recent times, with MacKenzie Craft Loaf and MacKenzie Muffin Splits both added in the last 12 months. MacKenzie Burger Buns are available at selected New World and Pak’n Save supermarkets nationwide.
Recipes and tips:
These never-fail, sure-to-please burger recipes as well as a few helpful chef’s tips to get the most out of your burgers.
Classic beef and cheese burger
Juicy meat, dripping with mouth-watering melted cheese on our delicious new MacKenzie White Rye Burger Buns.
Ingredients: Patties (makes 6)
750g premium beef mince
1 cup breadcrumbs
1 large onion, grated
1 egg, lightly whisked
¼ cup chopped fresh parsley
2 garlic cloves, crushed
1Tbsp Worcestershire sauce
2tsp Tabasco sauce
Salt & Pepper, to taste
Olive oil (to cook)
6 MacKenzie White Rye Burger Buns
150g cheese of your choice. Try Puhoi Valley Creamy Blue for a delicious tangy bite
1/3 cup mustard (optional)
3 medium ripe tomatoes, sliced
For the patties, mix the beef mince, breadcrumbs, egg, onion, garlic, Worcestershire sauce, parsley, salt & pepper, and Tabasco sauce in a large bowl. Divide into equal portions.
Cook in olive oil in the pan over medium-low heat or on the BBQ for a bit of char. Melt cheese on top of patties when you flip them.
In the meantime, lightly toast MacKenzie White Rye Burger Buns in the oven or on the BBQ.
To serve, spread the bottom halves of your buns with mayo.
Top with the lettuce, sliced tomato, your cheesy patty and a dollop of tomato sauce or relish. Finish by placing the bun tops on and serve with plenty of napkins!
MacKenzie Chef Tips:
• Avoid patty shrinkage by pressing a shallow ‘dimple’ in the middle of the patty before you
• Do not overcook your patty. Follow this guide:
o Medium Rare (red in the middle) – 6 mins total
o Medium (pink in middle) 7 mins total
o Medium well – 9 mins
o Well done – 10 mins
• Do not salt beef until patties are formed to avoid them drying out