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.
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.
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. Serve with the burger sauce.
