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Carl Heinrich
Richmond Station
Avid gardener and food lover, Carl lives in Toronto with his wife, Julia, and their two kids, Theodore and Jane. Carl Heinrich is the
Menu
On the menu from the beginning, and consistently one of Toronto’s top burgers time and time again, Richmond Station sources the beef for their burgers from only 100% grass-fed cattle raised on small, organic farms in Southern Ontario. Using only whole animals to craft the half pound patty, the Station Burger combines braised short-rib, neck and shank with ground hip, plate, and chuck for a truly exceptional texture and rich flavour.
Serves 4 | Easy Prep | 1 Course
$49.95
CanadaThe kit is easy to use, and the results are totally satisfying. All the ingredients were incredibly fresh and perfectly prepared, the steps are easy to follow, and the results were absolutely delicious. We've had these burgers in person at the restaurant so we had high expectations and we were not disappointed. We'll be ordering this kit again. Yum!
Have ordered these a few times and always really good. Only wish instead of beets it would be spicy chili chutney. Also instead of mixed greens, maybe a potatoes of some kind. With a great burger, potatoes are the way to go. But burgers and bun are outstanding!
CanadaAfter a fun day of being outside and working hard we loved these burgers late night next to the fire! Plenty of food to serve 4 hungry men and paired perfectly with a Muskoka Detour!
CanadaRichmond Station's station burgers are hands down one of the best burgers you'll find in the city. Not only is the patty thick, juicy and full of flavour, but the sides also mix perfectly to give you a unique experience. Our favourite is the beet chutney, which is so good that we would buy it on our own!
United StatesGood portion size, easy to prepare, and delicious! Better than takeout.
CanadaThe Station Burgers were great! So easy to prepare and tasted awesome. The whole family loved them.
On the menu from the beginning, and consistently one of Toronto’s top burgers time and time again, Richmond Station sources the beef for their burgers from only 100% grass-fed cattle raised on small, organic farms in Southern Ontario. Using only whole animals to craft the half pound patty, the Station Burger combines braised short-rib, neck and shank with ground hip, plate, and chuck for a truly exceptional texture and rich flavour. Topped with aged cheddar, garlic aioli, pickled onions, beet chutney, and organic greens, the Station Burger is built on a freshly baked milk bun that, once toasted, provides the perfect home and balance of flavour and texture to make this burger a true masterpiece.
Allergens: Dairy, Eggs
Make sure you’ve got an Outdoor Grill or Large Skillet. It’s also ideal to have a few staples on hand like Kosher Salt and Pepper for seasoning and Olive Oil. Now, let’s get cooking!
Pull your burgers from the fridge 20 minutes before cooking to bring to room temperature. This will help you cook them quickly and evenly.
Season your burgers generously with kosher salt and pepper (they contain no seasoning or fillers).
Preheat your outdoor grill to high heat; or, heat a cast iron or non-stick pan over medium-high heat and add 1 tablespoon of oil.
Sear the patties on each side for 3-4 minutes to ensure a perfect medium.
Place a slice of cheese on top of each patty after flipping.
If you prefer closer to well done, by all means, cook them longer.
Cut, oil or butter, and lightly toast your buns in the oven using the broiler. They are best when warmed through!
Dress the buns with beet chutney and pickled onions on the bottom and garlic aioli and greens on the top.
Put the burgers together and enjoy!
Avid gardener and food lover, Carl lives in Toronto with his wife, Julia, and their two kids, Theodore and Jane. Carl Heinrich is the
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