Adie left the egg unattended again (he went off to try to jog off an epic weekend of egging!) and we all know that while he's away I have my own moments of epic brilliance!
Good quality rump steak minced with a fresh red chilli and an onion by moi. I added ground coriander, cumin, chilli flakes, a little paprika, oregano, seasoning and (most notably) grated some of my whipped bone marrow into the mix. I used a burger press to really compact them well and chilled for half an hour till Mr W had got his breath back...
The egg was set up for direct cooking at 350 deg F with the cast iron grid flat side up. We oiled the grid and I put a light coat on each side of the burger for good measure.
After about 15/20 minutes the burgers are nicely charred and ready for the American mustard and tabasco bark.
Brush the burger with the bark mix and then flip so that the bark caramelises on the burger to a sweet, spicy, crispy coat. Repeat for the other side.
We then added some good mature cheddar to melt on the burger while we toasted our brioche buns.
The finished burger was moist and tasty....
.....served with our home-made, smokey baked beans, crispy onion rings and our own onion relish. Gorgeous!
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