Name: Rump steak burgers with caramelised onions, Stilton and pancetta
Prep time: 2 h
Cook time: 30 min
Yield: Serves 2
Cuisine: American
Ingredients: 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; 2 tbsp olive oil; 2 onions, thinly sliced; 1 tsp chopped fresh marjoram or oregano; 2 tbsp tomato ketchup; 2 tbsp American-style mustard; 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; 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; 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

Prepare: 1-2 hours
Cook: 10 to 30 mins
Serve: Serves 2

You can’t beat a homemade burger, especially one made using freshly chopped rump steak.

By Matt Tebbutt

From Saturday Kitchen

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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

Method

To make the burger, mix the ingredients together in a bowl. Season with salt and pepper and mix again. Form into two large patties and place on a plate, cover with cling film and put in the fridge for an hour.
To make the caramelised onions, heat the oil in a frying pan and add the onions, cook over a medium–low heat for 10–15 minutes, until golden. Stir in the herbs and set aside.
To make the sauce, mix the sauces together in a bowl and set aside.
To make the courgette fries, pour the milk into a bowl and add the courgettes. Set aside for an hour or so.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Season the flour with salt and pepper, drain the courgettes and dust with the flour. Deep-fry for 2–3 minutes, until crisp and golden and drain on kitchen paper.
To make the deep-fried pickled onions, mix together the flour, water and beer and season with salt and pepper. Dip the pickled onion slices in the flour from the courgettes and then into the batter. Deep-fry for 2–3 minutes, until crisp and golden, then drain on kitchen paper.
To cook the burgers, heat the olive oil in a frying pan over a high heat and fry for 2 minutes on each side, until medium-rare, or keep cooking to your liking.
To serve, place each burger in a toasted bun and top with the Stilton, pancetta, tomato, lettuce, pickle, onions and sauce. Serve with the courgette fries and deep-fried pickled onions alongside.