Cooked steak burger mince
Keep the pouch sealed and chilled until reheating. Warm gently so the retained fats stay juicy rather than rendering out.
High-protein kit • Finish at home
The burger bowl. All the good bits, no bun.
Cooked steak burger mince, crisp salad, mature cheddar, tangy pickles, sweet potato fries and Flayvr secret burger sauce — finished hot, cold, crunchy and properly satisfying.
Everything in
the bowl.
The contrast is the point: piping-hot juicy steak mince, cold crisp leaves, sharp pickles, melting cheddar, crunchy sweet potato fries and a generous finish of burger sauce.
Sweet potato fries
Air fry in one even layer at 200°C until golden and crisp. Overcrowding traps steam and softens them.
Fresh salad leaves
Keep cold and dry. They form the crisp base beneath the hot mince.
Mature cheddar
Place beneath or directly beside the hot mince so the cheese softens and melts into the bowl.
Tangy pickles
Scatter through the leaves or finish over the top for sharpness and crunch.
Optional fresh toppings
Add diced tomato and finely sliced red onion if supplied or available at home.
Secret burger sauce
Keep chilled while everything heats, then drizzle generously over the fully assembled bowl.
Air fryer + gentle water bath
Crisp it.
Warm it.
Build it.
Start the fries first because they take the longest. While they crisp, gently reheat the sealed cooked mince in hot water and build the cold bowl base. The whole bowl then comes together in one final minute.
Serves 2
You need an air fryer, a large lidded pot, kitchen tongs and an instant-read thermometer if available.
Food safety
Use only the intact heat-safe pouch supplied with the kit. Reheat the cooked mince until piping hot throughout — ideally 74°C — and never place the pouch directly on the hot pot base.
Start with the sweet potato fries
Preheat the air fryer to 200°C for 3 minutes. Spread the fries in a single layer and air fry for 12–15 minutes, shaking vigorously after 6–7 minutes. Once golden and crisp, season lightly and keep warm in the switched-off air fryer with the drawer slightly open.
Prepare a gentle water bath
Fill a large pot with enough water to fully cover the sealed mince pouch. Heat to 75–80°C: tiny bubbles should form on the base, but the water must not reach a rolling boil. Place a trivet, steamer basket or small heatproof plate in the pot so the pouch cannot touch the hot metal base.
Reheat the sealed burger mince
Lower the intact pouch into the water using tongs and keep it fully submerged with a small heatproof plate if necessary. Reheat for 10–15 minutes, depending on thickness. The pouch should feel loose, steaming and hot throughout; check for 74°C if using a thermometer.
Build the cold bowl base
While the fries and mince heat, add a generous bed of salad leaves to each bowl. Scatter over the pickles and any tomato or red onion. For melted cheese, place the cheddar at the bottom or centre so the hot mince lands directly on it.
Remove, dry and open the pouch
Lift the pouch out with tongs and dry the outside with kitchen paper. Over the sink, carefully snip a small corner and drain any excess watery liquid. Open the top fully, keeping your hands clear of hot steam.
Assemble and sauce
Slide the hot mince over the salad and cheddar, breaking it up gently with a fork if needed. Pile the crisp fries on top or nestle them at the side, away from wet leaves. Finish with the secret burger sauce and serve immediately.
The Flayvr finish
Hot mince.
Cold crunch.
Crisp fries.
Build in layers so every texture stays where it should. Cheese goes beneath the hot mince to melt, fries stay above the wet ingredients for crunch, and the sauce goes on last.
-
01
Air fry the fries in a single layer for maximum crunch.
-
02
Keep the water at a gentle 75–80°C — never a rolling boil.
-
03
Keep the sealed pouch off the direct metal base of the pot.
-
04
Do not microwave the mince; it can render out the fat and dry the meat.
-
05
Add fries and sauce last, then eat immediately while the contrast is at its best.