The Biker burger

The Biker burger

This is the perfect burger. The beauty is in its simplicity – just chuck steak and a little seasoning.


  • 800g/1lb 12oz chuck steak, trimmed of any gristle or hard pieces of fat, chilled
  • 50g/1¾oz bone marrow, finely diced (optional)
  • 4 burger buns, split
  • flaked sea salt and freshly ground black pepper

For the burger sauce


  1. Make sure the meat is well chilled – if you freeze it, then let it thaw partially, you’ll find it much easier to cut. Put it through a coarse mincer, or chop it very finely by hand. It should be fine enough to stick together when you squeeze a handful. Add the bone marrow, if using.

  2. Season the steak with salt and a little black pepper, then divide the mixture into four and shape each one into a round pattie 2–2.5cm/¾–1in thick. The mincing and chopping will help bring the meat to room temperature, but if it’s still cold, leave the burgers to stand for a while.

  3. For the burger sauce, mix together all the ingredients in a bowl.

  4. 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. Serve with the burger sauce.

Recipe Tips

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.