cook Rump burger with peppered bone marrow

From Richard Corrigan
Any butcher worth his salt should be able to get you bone marrow. Makes four burgers.

500g rump steak, trimmed of all fat and sinew
1 medium onion
25g butter
150g bone marrow, soaked overnight and then frozen
1 tbsp marjoram
Salt and pepper
1 handful black peppercorns

Using a very sharp knife, finely chop the steak – chopping by hand, rather than mincing, lends the burger a much more agreeable texture.

In a small pan, soften the onion in the butter. Meanwhile, cut four 25g pieces off the frozen marrow and grate the rest into the chopped steak. Add the onion and marjoram to the meat mix, season well, then shape the mixture into four patties.

Crush the peppercorns using a pestle and mortar (or bash them up with rolling pin), and roll the marrow pieces in the crushed pepper.

Heat the oven to very hot. Barbecue or grill the burgers (or fry them in a very hot dry pan) for three minutes a side, then remove from the heat. Roast the peppered marrow for a minute on each side, place a piece on top of each burger and serve with garlic béarnaise.

bone

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