Hand-chopped rump steak burger with peppered bone marrow
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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.
First published in 2015
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Ingredients
Metric
Imperial
- 400g of rump steak, trimmed of any excess fat and sinew
- 25g of butter
- 1 onion, finely chopped
- 1 tbsp of marjoram leaves
- 2 tbsp of black peppercorns
- 125g of bone marrow, wrapped and frozen
- 4 burger buns
- 4 dollops of mayonnaise
- 1 dash of vegetable oil
- 1 dash of olive oil
- salt to season
- pepper to season
SAVE RECIPE
Method
2
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
4
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
5
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
6
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
7
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
8
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
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