Hand-chopped rump steak burger with peppered bone marrow


First published in 2015
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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
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
Mix the cooled onion into the mix and season well
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
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
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
First published in 2015
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