Beef Burgers with Cheese, Βι¶ΉΤΌΕΔmade Dill Pickles & Burger Sauce
Beef Burgers
500g rump steak
50g bone marrow (ask your butcher for marrow bones and scoop out the marrow)
1 small onion, grated
1 clove garlic, peeled and minced
1 teaspoon salt
1 egg yolk
Method
Cut the steak into thin strips then chop finely.
Place in a bowl and mix in the salt. Finely chop the bone marrow (sometimes it’s easier to chill it or stick in freezer for 20 minutes) and mix thoroughly through the meat.
Mix in the egg yolk. Press a quarter into ring mould or form into a patty.
Place on parchment paper and chill for an hour.
Remove burgers from fridge for 10 minutes before cooking.
Heat a tablespoon of oil in a large pan until hot and add the burgers.
Cook to seal on both sides and then lower heat to cook for a further 5 minutes or until cooked to your liking.
100g grated sharp cheddar.
Divide cheddar onto the top of burgers and top with another pan or large bowl to “steam” and melt the cheese – this keeps the burger moist.
Serve in a bun with the dill pickles and a dollop of the burger sauce.
Βι¶ΉΤΌΕΔmade Dill Pickles
1 cucumber
1 onion
150ml cider vinegar or white wine vinegar
125ml water
50g sugar
1 teaspoon salt
20g chopped dill
2 teaspoons mustard seeds
1 teaspoon turmeric
Method
Slice the cucumber thinly. Peel the onion, cut in half and slice as thinly as you can.
Mix and pack into a clean jar.
Toast the mustard seeds in a dry pan and when they pop add the vinegar, water, sugar, salt and turmeric.
Simmer until sugar has dissolved.
Add the chopped dill and mix well.
Pour into the jar to submerge the vegetables.
Press down and place a lid on. When cool, chill.
Burger Sauce
150ml mayonnaise
4 tablespoons ketchup
2 tablespoons pickle liquor from above
2 teaspoons Dijon mustard (or your favourite)
1 tablespoon Worcestershire sauce
1 teaspoon chopped red chilli (optional)
Whisk together.
