Their very own Hairy Bikers’ burgers, served as stupendous sliders with simply delightful Tyrrells lightly sea salted crisps
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
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
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.
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.”
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.
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.
Pair with tyrrebly tasty Tyrrells lightly sea salted crisps – pub grub at its best!
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