Stephen Bull’s rump steak burger with bacon brioche

This is one of the first dishes we had on the menu in Stephen Bull’s restaurant in Blandford Street, London. It took a lot of reworking to get it right. Beef marrow adds moisture and flavour to the burgers. They must not be overcooked — if cooked well done, the marrow will ooze out of the meat. The sharp chutney is a good partner for the rich burger.