The ultimate BBQ burger

The ultimate BBQ burger
  • Serves icon Serves 2
  • Time icon 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.

Nutrition: per serving

Calories
788kcals
Fat
46.1g (17.1g saturated)
Protein
54.5g
Carbohydrates
39.3g (7.8g sugars)
Fibre
2.5g
Salt
2.7g
Calories
788kcals
Fat
46.1g (17.1g saturated)
Protein
54.5g
Carbohydrates
39.3g (7.8g sugars)
Fibre
2.5g
Salt
2.7g

Ingredients

  • 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

Method

  1. 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).
  2. 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.
  3. 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.
  4. Split the burger buns and toast the insides on the barbecue/griddle pan for 2 minutes or so until golden.
  5. Layer the lettuce and pickles onto the buns, add the burger, cheese and burger sauce, then top with the tomato and the bun tops.

delicious. tips

  1. For a slightly different version, use manchego cheese and a brioche bun.

  2. 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.

  3. 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.

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