David Haetzman's recipe: The Huxley Burger
Ingredients
- 250 g rib cap
- 250g rump tail
- 125g fillet trim
- 125g beef fat
- Salt and pepper
- To serve:
- 4 brioche buns – toasted
- Shredded iceberg lettuce
- 4 slices beef tomato
- 4 slices pickled cucumber
- 4 slices Isle of Mull cheddar
Difficulty: Easy
Method
Finely dice or mince the meat and the bone marrow. Season and make into patties. Refrigerate for 20 minutes to allow the burgers to firm up. Lightly brush the burgers with oil and cook in a hot griddle or pan for 2-3 minutes on each side. Add the cheese and place under the grill to melt. Build your burger.