Pat's Champion Burger Combo

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This exclusive FoodyDirect combo pack of 2 of Pat LaFrieda's most popular burger blends will send you and your burger-loving crew into beef nirvana! Pat's burgers are made fresh daily from whole cuts of meat, not trimmings. You will taste the difference in every juicy and delicious bite.

The Champion Burger Combo includes:

8 x 6 oz patties of Pat's Orignal Burger Blend - a combination of chuck, brisket, and short-rib from American Black Angus Beef. This versatile blend tastes great cooked to any level of doneness.
8 x 6 oz patties of Pat's Short-Rib Burger Blend - made from short rib, brisket, chuck, and shoulder clod of American Black Angus Beef. This award winning blend has a rich, short rib flavor and is one of Pat's favorites.

Ships Monday through Thursday via Overnight service
Order by Wednesday at 5 PM (ET) for delivery by Friday

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3 reviews

Duvall, WA
Posted on 11/03/2017

Oh my, the burgers are SO good, we will be reordering.

Tamarac, FL
Posted on 08/10/2017

The best burgers I have ever tasted!

D k
New Orleans, LA
Posted on 06/02/2017

Arrived on time, well packaged. Absolutely delicious - never seen/tasted better.

Shipping Days
Order Cut-Off Time:

Orders placed by 5pm ET Monday through Wednesday can be shipped as early as the next day.

Storage & Care:

All meat from Pat LaFrieda is cut (or ground) to order, and packed in vacuum-sealed packaging on the day it ships to ensure absolute freshness. All items are shipped fresh and with ice packs to keep the items cool. Meat can be refrigerated for up to 7 days in the vacuum-sealed bag. Once the bag has been opened, meat should be consumed within 48 hours. Meat can be stored in your freezer for up to one month.

Pat LaFrieda’s Cooking Tips

<br> + Keep your burger or steak at 36°F until you are ready to start cooking, so the insides will not overcook. (You can use a meat thermometer to check the temperature) + Salt the meat before cooking, (pepper it after), and cook at a temperature of 500°F + When cooking your steak(s): don’t flip the meat repeatedly. Let the meat cook just long enough on each side so it does not burn. You should flip a total of only 4 times.