Steak burger with bone marrow topping
UMAMI. No other word so perfectly describes what happens when you bite into this amazing burger. This burger is an epic experience in more than flavor alone: the texture contrast between the steak patty and the bone marrow praline makes this grilled burger into something big!
Ingredients for 4 persons
- 25 g butter
- 1 onion, finely diced
- 1 teaspoon fresh marjoram, finely chopped
- 2 tablespoons black peppercorns
- 150 g bone marrow, frozen
- 4 brioche burger buns (or to taste)
- Salt and pepper
Place the butter in a small pan and fry the finely diced onion for 2-3 minutes over medium heat until translucent. Next add the finely chopped marjoram and stir well. Remove the pan with the onion and marjoram mixture from heat and let cool to room temperature.
Cut the rump steak into very fine cubes until it looks like coarse ground beef. Place the steak cubes in a mixing bowl. Then remove the frozen bone marrow from the freezer and cut four slices weighing approximately 20g each. Place the four slices back in the freezer and grate the rest of the bone marrow with a grater on to the steak cubes.
Add the cooled onions and marjoram mixture to the diced steak, add the grated bone marrow and mix the ingredients well. Season the mixture with salt and pepper and form four burger patties, equal in size. Place the patties on a plate, cover and freeze for one hour in the freezer.
Crush the peppercorns in a mortar and place them on a plate. Then take the bone marrow slices out of the freezer and roll them in crushed peppercorns until they are are covered with pepper slivers.
Preheat the O.F.B. at the maximum level for 3 minutes. Cut open the brioche buns and briefly cook the cut surfaces on the O.F.B. Then place the burger patties on the grill grate, insert it into the O.F.B. and adjust the height of the grating with the lever to Meat-O-Meter level 2. Grill the patties for 1.5 minutes at high heat and then cook for another 2 minutes on each side on Meat-O-Meter Level 5 and cook to medium rare at low heat.
Place the bone marrow pralines covered with pepper on the grill at high heat and toast from all sides at the highest level (Meat-O-Meter level 1) for 30 seconds.
Spread mayonnaise on the brioche buns and place the burger patty on the bottom half. Then place one bone marrow praline on the patty and place the top half on the burger.