The humble burger is lent an interesting touch with the inclusion of peppered bone marrow in this tantalising burger recipe from Richard Corrigan. Your local butcher should be able to provide the bone marrow. Serve with a salad of your choice - our recommendation would be rocket, radicchio and fennel.
Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Heat the butter in a small pan over a medium heat and sauté the onion for 2-3 minutes - or until soft but not coloured. Add in the marjoram, stir, and remove the pan from the heat. Leave to cool
25g of butter
With a very sharp knife, chop the steak finely until it looks like coarse minced meat. Cut four rounds from the bone marrow and store the rounds back into the freezer. Grate the rest of the bone marrow on top of the steak
400g of rump steak
125g of bone marrow
Mix the cooled onion into the mix and season well
salt to season
pepper to season
Shape the mixture gently (without squashing) into four 9 x 2cm patties, and put on a plate in the fridge for about an hour to firm up
Meanwhile, crush the black peppercorns with a pestle and mortar or wrap them in a clean cloth and bash them with a rolling pin
2 tbsp of black peppercorns
Heat the vegetable oil in a large pan and cook the burgers over a medium heat for 3 minutes on each side for medium rare (cook for longer if you prefer your burgers more well done). Remove the burgers from the pan, cover and allow to rest
1 dash of vegetable oil
Take the rounds of bone marrow from the fridge and dust them on both sides with peppercorns. Add a knob of butter and a little olive oil to the pan, make sure the pan is really hot and then put in the peppered bone marrow. Fry quickly on each side until caramelised. Put one round on top of each burger
1 dash of olive oil
125g of bone marrow
Put the slices of bread into the pan and toast for a minute on each side until they soak up all the lovely juices and turn crisp and golden. Lay a burger (topped with bone marrow) on top of each slice and serve immediately with a little mayonnaise on top
4 burger buns
4 dollops of mayonnaise
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.