Rumpsteak burger with bacon brioche, and snail and parsley butter sauce

Name: Rumpsteak burger with bacon brioche, and snail and parsley butter sauce
Cuisine: Northern Europe
Ingredients: 600 g well trimmed rump steak, chilled; 80 g beef bone marrow; 15 g unsalted butter; 1 small onion, peeled, finely chopped; 2 tsp chopped fresh marjoram leaves; salt and freshly ground black pepper; salt and freshly ground black pepper; sunflower oil for cooking

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Richard Corrigan, chef-proprietor and talented chef of the Lindsay House in London has been cooking wonderful, inventive dishes like this for many years - to rave reviews.

Ingredients

600 g well trimmed rump steak, chilled
80 g beef bone marrow
15

Europe
United Kingdom
London
Burger

Method

Preheat the oven to 230°C/Gas 8.
Using a sharp knife, chop the meat until it has a very fine minced texture. Place in a bowl; grate the bone marrow directly into the bowl.
Heat the butter in a small pan and sweat the onion and marjoram until