SMASH BEEF & BONE MARROW BURGERS

Recipe by Big Green Egg.

A delicious recipe prepared on the Big Green Egg tried and tested by us all at Greenfield Services!

INGREDIENTS:

• 500g chuck steak, ground
• 300g brisket
• 200g bone marrow
• 8 slices of Cornish Yarg
• 4 brioche burger buns
• 2 large onions, thinly sliced
• 1 tbsp olive oil
• 150g butter
• 250ml stout
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• French’s mustard and ketchup

RECIPE ESSENTIALS:

SERVES: 4 PEOPLE

EGG setup: Direct

Recommended charcoal: Oak & Hickory

EGG target temperature: 150˚C

Cooking time: 45 minutes

METHOD:

• Grind your beef and bone marrow. Form the mince mix into 8 equal balls.

SET UP YOUR EGG:

• Set up your EGG for direct cooking, with the Stainless-Steel Grid and a Cast Iron Skillet on top. Your target temperature is 200˚C.

COOK THE STOUT ONIONS:

• Add the olive oil, butter and onions to a Cast Iron Skillet and cook for 25 minutes, stirring regularly until translucent, soft, and beginning to caramelize. Add the stout, sugar, and Worcestershire sauce, turn up the heat to 200˚C and cook until the onions are sticky, and the beer has evaporated. Take off the heat and set aside.

COOK THE BURGERS:

• Increase the EGG’s temperature to 250˚C, add a Cast Iron Plancha Griddle and get it smoking hot. Lightly toast your brioche buns, taking care not to burn them. Add the balls of mince and press them down with a spatula. Cook for 2-3 minutes, squeeze French’s mustard over the top then flip.

• Place a slice of cheese on each patty then close the lid of the EGG. The mustard will steam on the Plancha, ensuring your patties don’t dry out and your burgers develop a lovely crust. Leave for a further 2-3 minutes, or until the cheese has melted.

• Layer up your burgers with a patty, onions, another patty, more onions and a dollop of French’s mustard and ketchup if you like.