INGREDIENTS (serves 4)
For the burger
680g high quality mince beef
120g bone marrow
Garlic & thyme butter
Salt & pepper to season
For the slaw
Quarter red cabbage – finely shaved
100ml white wine vinegar
1 garlic clove – crushed
For the Chipotle Mayonnaise
Crafthouse’s famous homemade steak sauce*
Crispy smoked bacon
Baby gem lettuce
Place all the burger ingredients in a mixing bowl and stir to combine. The next bit involves getting your hands dirty as you shape the mixture into four equal-sized burgers – don’t be shy!
Preheat the grill to hot. Season the shaped burgers with salt & pepper and brush one side with garlic & thyme butter, cook for 2.5 minutes, flip and repeat. Add 3 minutes each side for a well done burger (we of course recommend serving it pink).
Once flipped liberally apply the cheese, remove from the grill once it’s bubbling away nicely. You’ll know your burger is ready when you spot the juices.
For the slaw: bring your pickling liqueur to the boil, add the cabbage and set aside to cool.
Before serving, mix together the mayonnaise and steak sauce.
Finally arrange the burger, crispy smoked bacon, baby gem lettuce & vine tomato in a toasted pretzel bun, top with the chipotle mayo & slaw and serve with dill pickles on the side.
*I’m afraid I’ve vowed this is a recipe I’ll take to the grave, if you ask me really nicely though I might let you take a kilner jar home with you…!