Their very own Hairy Bikers’ burgers, served as stupendous sliders with simply delightful Tyrrells lightly sea salted crisps

Serves 6


  • 800g chuck steak, trimmed of any gristle or hard pieces of fat
  • 50g bone marrow, finely diced (optional)
  • 4 burger buns, split
  • flaked sea salt
  • freshly ground black pepper

Burger sauce

  • 100g mayonnaise
  • 2 tbsp tomato ketchup
  • a squeeze of lemon juice
  • 1 large gherkin, finely chopped
  • 1 tsp garlic powder
  • 1 tsp chipotle paste or other hot sauce
  • Tyrrells black truffle & sea salt crisps, to serve


  1. First prepare the chuck. Make sure it’s nicely chilled – in fact, you can freeze the steak and let it thaw partially. You’ll find it much easier to cut this way. Put the meat through a coarse mincer or chop it very finely by hand – it should be fine enough to stick together when you squeeze a handful. Add the bone marrow, if using.
  2. Season the mixture with salt and a little black pepper, then divide into 4 and shape into round patties (2–2.5 cm thick). Dave says: “Mincing and chopping helps bring the meat to room temperature, but if it’s still cold, leave the burgers to stand for a little while.”
  3. Heat a non-stick frying pan or your barbecue. When the pan or grill is too hot to hold your hand over, add the burgers. There’s no need to use oil – fat will render out of the meat.
  4. Cook for 4 minutes, by which time the burgers should be well-seared with a thick crust. Flip, and cook for a further 3 minutes for rare meat, 4 for medium-rare, 5 for medium, and up to 6 for well-done.
  5. Pair with tyrrebly tasty Tyrrells lightly sea salted crisps – pub grub at its best!  

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