Equipment
Ingredients
Burger Patties
- 800 g chuck steak, minced
- 50 g bone marrow, finely diced
- 15 ml worcestershire sauce
- 2 ml tabasco sauce
- 5 g salt
- 2 g black pepper, freshly ground
Burger Sauce
- 100 g mayonnaise
- 30 ml tomato ketchup
- 15 ml lemon juice
- 1 gherkin, finely chopped
- 6 g garlic powder
- 3 ml hot sauce
Assembly
- 4 burger buns, split
- 1 beefsteak tomato, sliced
- 2 gherkins, sliced
- 40 g lettuce, leaves separated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 978 kcal
- Protein
- 47 g
- Carbohydrates
- 51 g
- Fat
- 65 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 1451 mg
- Saturated Fat
- 18 g
- Trans Fat
- 2 g
- Monounsaturated Fat
- 21 g
- Polyunsaturated Fat
- 13 g
- Cholesterol
- 147 mg
- Potassium
- 1009 mg
- Calcium
- 154 mg
- Iron
- 7.5 mg
- Magnesium
- 71 mg
- Phosphorus
- 475 mg
- Zinc
- 15.3 mg
- Vitamin A
- 41 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 55 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 5.5 mcg
- Thiamin
- 0.51 mg
- Riboflavin
- 0.61 mg
- Niacin
- 12.3 mg
- Folate
- 98 mcg
- Water
- 249 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large bowl, combine the minced chuck steak, diced bone marrow, Worcestershire sauce, and Tabasco sauce. Season with salt and black pepper.
Divide the beef mixture into four equal portions and shape each into a patty approximately 2 to 2.5 cm (0.75 to 1 inch) thick.
In a small bowl, whisk together the mayonnaise, ketchup, lemon juice, chopped gherkin, garlic powder, and hot sauce until smooth.
Heat a frying pan or barbecue to high heat (approx. 230°C/450°F).
Place the patties in the hot pan or on the grill without adding oil. Sear for 4 minutes until a dark crust forms on the bottom.
Flip the patties and continue cooking for 3 to 6 minutes depending on preference (Rare: 52°C/125°F; Medium: 60°C/140°F; Well-done: 71°C/160°F).
Toast the burger buns until light brown. Spread the sauce on the bun halves and layer with tomato, lettuce, gherkins, and the beef patty.
Chef's Notes
- For the best flavor and texture, ensure your chuck steak has a good fat content (around 20-25%). This fat will render during cooking, contributing to a juicy burger.
- When shaping the patties, handle the meat mixture as little as possible. Overworking can make the burgers tough. Form them gently and create a slight indentation in the center to prevent them from puffing up too much during cooking.
- Don't overcrowd the pan when searing. Cook patties in batches if necessary to ensure a good crust forms on all sides. A good sear is crucial for flavor development.
- Adjust the seasoning of the patties and the sauce to your personal preference. Taste as you go, especially with the salt and hot sauce.
- Toasting the buns is a simple step that makes a big difference, preventing them from getting soggy and adding a pleasant textural contrast.
Storage
Refrigerator: 2 days — Store raw patties and sauce in separate airtight containers.
Freezer: 1 month — Freeze raw patties individually wrapped in parchment paper.
Reheating: Reheat cooked patties in a pan over medium heat until an internal temperature of 74°C (165°F) is reached.
Troubleshooting
Patties fall apart during cooking
Cause: The meat was handled too much, melting the fat, or the marrow was too warm.
Fix: Press the patty back together firmly with a spatula while searing.
Prevention: Keep the diced bone marrow chilled until the moment of mixing and handle the meat as briefly as possible.
Cultural Context
The bone marrow burger is a decadent American take on the classic hamburger, elevating it with the rich, unctuous flavor and texture that bone marrow imparts. This addition transforms a simple patty into a luxurious experience, often found in gastropubs and upscale diners seeking to offer a gourmet twist on comfort food.
