Colin Fassnidge's nose-to-tail burger
Anthony Puharich's ultimate cheeseburger
“Remember, don’t grind the meat too finely, season it well and cook the patty medium” - Colin Fassnidge
Ingredients (15)
- 125g bone marrow (ask your butcher)
- 250g brisket, minced (ask your butcher)
- 250g rump, minced (ask your butcher)
- Extra virgin olive oil, to brush
- 4 slices American-style cheese
- 1 cup (280g) tomato relish
- 4 brioche buns, split, toasted
Quick Pickle
- 1 cinnamon quill
- 3 star anise
- 150ml white wine vinegar
- 1/3 cup (75g) caster sugar
- 2 bay leaves
- /4 bunch thyme
- 1 tbs sea salt flakes
- 1 telegraph cucumber, thinly sliced into rounds
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the pickle, place cinnamon and star anise in a dry saucepan over medium heat. Toast for 1 minute or until fragrant. Add remaining ingredients, except cucumber, and 1 cup (250ml) water, then bring to the boil.
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2.Place cucumber in a heatproof bowl and pour over pickling liquid. Set aside to cool, then chill for at least 30 minutes. Whiz the bone marrow in a food processor until very nely chopped.
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3.Transfer to a bowl with minces. Season and combine well. Divide into four equal portions. Roll each into balls and atten into four patties a little larger than buns (the meat will shrink during cooking).
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4.Chill for 30 minutes to rm up slightly.
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5.Heat a chargrill or large frypan over medium-high heat and brush with oil. Season patties, then cook for 2 minutes on one side until charred, then ip and cook for a further 1 minute or until almost cooked through. Place slices of cheese over each patty, then cook for a further 1 minute or until cheese melts and patty is almost cooked through.
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6.To assemble, spread half the relish over bun bases, then top with patties, drained pickle, more relish and bun lids to serve.
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