Noble Savage (he said): Burgers are always a good idea. Together with pizza, it’s almost infinitely customizable. An added bonus is that it’s just a breeze to make. Inspired by a recipe I saw on Yuppiechef’s website, I decided to try out a bone marrow burger.
- 150g – 200g mince per patty (I prefer to use a 50/50 mix of beef and pork mince)
- Salt, pepper, and garlic powder to taste
- 2 – 3 marrow bones per patty
- 10g blue cheese per patty
- Slice mozzarella per patty
- 1 tsp basil pesto per patty (optional)
- 1 onion, sliced
- Sesame seed rolls
- Lettuce and rocket, for garnish
To make the patties, season the mince, and form into large balls. Press flat, cover with some wax paper, and leave for about 30 minutes. I prefer to not add a binding agent (e.g. egg), as the fat in the pork mince binds the patty pretty well. Another tip; don’t work the meat too much. It causes science to happen, and the patty then doesn’t hold its shape too well on the grill.
Season the marrow bones with salt and pepper, and grill on a fire or gas braai until the marrow is soft enough to scoop out – about 10 minutes.
While this is going on, fry the onions until soft. On the grill, cook the patties to the desired temperature (for medium, about 4 minutes per side).
Put the marrow bits on the patty, and top with a slice of mozzarella. Cover until the cheese is melted. Now you’re ready to assemble the burger.
Remember to toast the rolls slightly before assembly. Start with the lettuce and rocket, then add some of the fried onions. Next comes the patty, which is topped with the basil pesto (if you want – I’ll be going without it the next time). And viola!
The burger has strong flavours, and should be paired with a more robust red (to paraphrase Miles Raymond, “No, if anyone pairs it with Merlot, I’m leaving. I am NOT drinking any fucking Merlot!”). To be a bit different, we paired the burger with Casa Ferreirinha’s Papa Figos Vinho Tinto. It’s a Portuguese wine, fruity in aroma, but with enough body to stand up to the burger’s flavours.