The ultimate BBQ burger
- August 2015
- Serves 2
- Hands-on time 50-60 min, cook time 30 mins, plus chilling and resting
Award-winning chef, butcher, restaurateur and food writer Richard Turner shares his recipe for the ultimate burger.
Low on time? Our ultimate beef burgers are ready in 40 minutes.
- 46.1g (17.1g saturated)
- 39.3g (7.8g sugars)
- 400g top quality British beef mince (10 per cent fat)
- 40g bone marrow (from a 15cm bone, halved lengthways; from butchers, Ocado and Waitrose)
- 2 burger buns
- 2 lettuce leaves
- Bread and butter pickles
- 2 slices strong cheddar or your favourite cheese
- ½ beef tomato, thinly sliced
For the burger sauce
- 1 medium free-range egg yolk
- 50g French’s mustard
- ½ tsp lemon juice
- ½ tsp white wine vinegar
- 60ml vegetable oil
- 50ml ketchup
- For the beef burgers, remove the bone marrow from the bone using a teaspoon, then finely dice it into 3mm cubes. Gently mix it through the mince, then roll into 2 equal-size balls and flatten. Chill in the fridge, covered (see Make Ahead).
- For the burger sauce, put the egg yolk, mustard, lemon juice and vinegar in a bowl and whisk until combined. Slowly pour the oil into the egg mixture while whisking, so it thickens like a mayonnaise – doing this slowly prevents the sauce splitting (you could use a blender or food processor instead.) When the sauce has thickened, add the ketchup and season with salt and pepper to taste. Transfer to a sealed container and store in the fridge until ready to use.
- Before cooking, bring the beef burgers up to room temperature (see Make Ahead). If not cooking on a barbecue, heat a large griddle pan over a high heat and brush with oil. Season the burgers generously with salt and pepper, then put them on the barbecue/griddle pan. Cook for 5-10 minutes on each side until browned and cooked through. Remove the burgers from the heat to rest for a few minutes while you prepare the remaining ingredients.
- Split the burger buns and toast the insides on the barbecue/griddle pan for 2 minutes or so until golden.
- Layer the lettuce and pickles onto the buns, add the burger, cheese and burger sauce, then top with the tomato and the bun tops.
For a slightly different version, use manchego cheese and a brioche bun.
Make the burgers up to 48 hours in advance. Keep them covered in the fridge, then bring up to room temperature for 2 hours before cooking.
You can also freeze the prepared burgers in a sealed container for up to 1 month. The sauce will keep for 1 week in a sealed container in the fridge.
Adding bone marrow to stews and beef mince gives a rich, beefy taste. Bone marrow is mainly fat but, perhaps surprisingly, it’s mostly the unsaturated stuff.
Rate & review
Or, how about...?
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter