6oz beef burger recipe

by Executive Chef Lee Murdoch

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

20g  sugar

For the Chipotle Mayonnaise

Crafthouse’s famous homemade steak sauce*

Mayo

To garnish

Crispy smoked bacon

Mature cheddar

Baby gem lettuce

Vine tomatoes

Pretzel bun

Dill pickes

METHOD

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.

Banging.

*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…!