If you want the ultimate burger, mix some bone marrow with your minced meat. What you get is a beef taste bomb. With a tasty coleslaw, pickled onions, and a truffle dressing, this makes for a very tasty burger.
We made some simple pickled onions. Red onion, red wine vinegar, water, salt, and sugar. If you are a bit more adventurous, you can add a few chili pepper rings.
These pickled onions taste good with everything. On a cheese sandwich, shawarma, tacos, or in a salad. We always ensure that there is a jar in the fridge.
When the bones come out of the refrigerator, the marrow is often too hard. Put the bones in the oven for a few minutes on the defrost setting. Then the marrow is soft enough to scoop it out.
Do not immediately mix it with the minced meat, but let it stiffen slightly in the refrigerator. Warm bone marrow is too fat and will stick to your knife. If it is cold, you also get smaller pieces to mix more easily with the minced meat.
With 500 grams of minced meat plus the bone marrow, you can make 3 large burgers of about 180 grams each. You throw these burgers in the fridge for an hour after making them. That’s a good thing to do for 2 main reasons.
A hamburger is more susceptible to bacteria because they are often shaped by hand and warm fast because of their thin thickness. Raw minced meat above 6 degrees is a hotbed of bacteria that multiply very quickly.
You don’t want the fat in the burger to melt until they are on the grid. If the fat is already heating up when they are waiting to be grilled, then the burger may fall apart while turning.
So put them in the fridge after forming them and fire up the grill. Put them on the grill straight out of the fridge. An additional advantage is that a cold burger’s surface dries out more quickly and provides a Maillard effect without the inside being too deep.
Keep in mind that these burgers are a bit fatter due to the marrow. That results in a few significant flare-ups in the beginning. If you flip the burgers regularly, you prevent them from burning and cook them evenly.
We cook the burgers to 65°C (150F) before adding the cheese. Then you place them on the cooler side and close the lid. When the cheese has melted, and the burger is 70°C (158F), you can start building this hamburger.
We top the heel of the bun with coleslaw, the burger, the pickled onions, and a nice truffle dressing.
- 500 grams of ground beef
- 2 half pieces of marrowbone (550 grams)
- 1 teaspoon of freshly ground black pepper
- few slices of Gruyère cheese
- 3 hamburger buns
- Truffle dressing
For the pickled onions
- 1 large red onion
- 1 tsp sugar
- 3 tbsp apple cider vinegar
For the coleslaw
- 1 baby romaine lettuce
- 1 tbsp mayonnaise
- 1/2 tbsp ketchup
- a good dash of Tabasco sauce
- Slice the onions very thin with a mandolin and put them in a bowl. Pour the vinegar, salt, and sugar on top and top it off with water. Leave this for a few hours to overnight.
- Remove the marrow from the bones and chop it finely. Mix the marrow, the black pepper, and the minced meat and make 3 large burgers somewhat larger than the bun they are going on. Let the burgers stiffen in the fridge for an hour.
- Finely chop the baby romaine and mix it with the mayonnaise, ketchup, and Tabasco.
- Prepare a barbecue with 2 zones. Cut the sandwiches in half and toast them briefly.
- Remove the burgers from the refrigerator, sprinkle some salt on both sides, and throw them directly on the grid. Grill them while flipping to a core temperature of 65°C (150F).
- Put the burgers on the other side. Cover each burger with a few Gruyère cheese slices and close the lid until the cheese has melted.
- Top the heel of the bun with the coleslaw, the burger, the pickled onions, and a large dollop of truffle mayonnaise.