London is overrun with fantastic burgers these days, so it's pretty rare that a new one comes along with a genuinely interesting story behind it. But a new venture called Ground, from The Ethical Butcher’s Farshad Kazemian and Lily Bovey (of street food stall Stakehaus) certainly sounds like it will be worth trying. In a nutshell, the pair have teamed up to create a burger that is ‘climate-positive’, meaning that the production of each element does more to help the environment than harm it.
Given the narrative around beef production and the environment, that might raise a few eyebrows, but The Ethical Butcher does have form here. An online specialist meat retailer, The Ethical Butcher exclusively works with farmers who use regenerative agriculture methods, ensuring that carbon is naturally absorbed and the land is regenerated when rearing animals. Many of these farmers have measured a net loss of carbon as a result of the methods they employ, improving soil health and combating climate change.
The most important part of any burger is, of course, the patty and Ground's is made from dry-aged, 100% pasture-fed beef (no soy or grain feeds are used) from four of The Ethical Butcher’s UK farms. The other ingredients in the burgers have all been sourced from companies that share Ground's ethos. So the brioche bun is from Paul Rhodes Bakery in Greenwich, the cheese is from Lye Cross Farm, the UK’s only PFLA (Pasture Fed for Life Association) certified cheese, green chillies are from Cornwall and fries made from Pierre Koffmann potatoes.
There will be a chance to try Ground burgers at KERB’s South Molton Street Christmas market on 9-12 and 16-19 December. If you can't make it down there, DIY kits with nationwide delivery plus a full retail range will be launching soon too.
More about Ground
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