The Biker burger
- 800g/1lb 12oz chuck steak, minced
- 50g/1¾oz bone marrow, finely diced
- dash Worcestershire sauce
- dash Tabasco sauce
- burger buns, split
- flaked sea salt and freshly ground black pepper
For the burger sauce
- 100g/3½oz mayonnaise
- 2 tbsp tomato ketchup
- squeeze lemon juice
- 1 large gherkin, finely chopped
- 1 tsp garlic powder
- ½ tsp chipotle paste or other hot sauce
- 1–2 beef tomatoes, sliced
- 2 large gherkins, sliced
- Little Gem lettuce, leaves separated
Mix the minced beef together in a bowl with the bone marrow, Worcestershire sauce and Tabasco.
Season the meat with salt and a little black pepper, then divide the mixture into 4 (or 10 if making sliders) and shape each one into a round pattie 2–2.5cm/¾–1in thick.
For the burger sauce, mix together all the ingredients in a bowl.
Heat a frying pan or your barbecue. When too hot to hold your hand over, add the burgers – there’s no need for oil, as some fat will render out of the meat. Cook for 4 minutes, or until the burgers are well seared and have a thick crust. Flip them and cook for another 3 minutes for rare meat, 4 minutes for medium-rare, 5 for medium and up to 6 for well done. Toast the buns, then fill with the burger sauce, tomato, lettuce and gherkin and a good dollop of the burger sauce.
The bone marrow gives extra flavour and juiciness. The burger sauce is lip-smackingly good and you can serve the burgers, with bacon and/or cheese, lettuce, red onion, tomatoes, pickles and so on. If you want a cheesy topping, add it once you’ve flipped the burgers.