Rump steak burgers with caramelised onions, Stilton and pancetta

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

Ingredients

For the burger

  • 400g/14oz rump steak, very finely chopped
  • 130g/4½oz bone marrow, soaked and grated
  • 1 tbsp Worcestershire sauce
  • 1 tbsp anchovy sauce
  • 1 tsp of thyme, chopped
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

For the caramelised onions

  • 2 tbsp olive oil
  • 2 onions, thinly sliced
  • 1 tsp chopped fresh marjoram or oregano

For the burger sauce

  • 2 tbsp tomato ketchup
  • 2 tbsp American-style mustard

For the courgette fries

  • 200ml/7fl oz whole milk
  • 3 courgettes, cut into thin slices on a mandolin
  • vegetable oil, for deep-frying
  • 200g/7oz 00 flour, for dusting
  • salt and freshly ground black pepper

For the deep-fried pickled onions

  • 150g/5½oz self-raising flour
  • 150ml/5fl oz sparkling water
  • pinch dried or fresh yeast
  • 100ml/3½fl oz wheat beer
  • 3 large pickled onions, thinly sliced.
  • salt and freshly ground black pepper

To serve

  • 4 slices pancetta, fried or grilled until crisp
  • 4 thin slices Stilton
  • 1 beef tomato, thinly sliced
  • 2 brioche buns, toasted
  • 1 small red cos lettuce, leaves separated
  • 2 large dill pickles, each sliced into three pieces
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