Marrow Burgers
Wanna know how to make THE best burger you’ve ever eaten?? 👇🏽
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Full Recipe:
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Start with ground meat, I used a Wild Venison and wild Pork fat mix. Quantity simply depends on how many Pattie’s you want to make. We just got our hands on a @ruralbutcher T12 mincer, and honestly, freshly ground mince is very hard to beat. Especially lly if it’s your own meat. The satisfaction alone is worth the journey.
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Next extract the bone marrow from several bones. As a hunter I strongly encourage you to take your bones with you, to get your mitts on this insanely tasty substance. It’s so good for flavouring your meals, as stock, bone broth or simply a raw ingredient. Alternative you can also buy marrow bones from your local butcher. Often times you have to order it, but again - worth it.
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Mix the meat and marrow to a 80/20 ration at least. 20% marrow and/or fat that is. I also added wild pork fat, so my mixture was likely more like 70/30
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Add one whole egg and spices of your choosing (we used the VERY amazing @eggspoonsnz veni rub)
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I also added one small raw onion but that’s preference. Jalapeño would also go amazingly.
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Form a burger patty with the mix and press your thumb into the middle. It allows the patty to cook more evenly.
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One other special ingredient I added was the Caul Fat from a Awapara Ram I just took home. The caul fat is a web like fat that encases the guts of mammals. It’s hard to extract clean - but by Odin it adds flavour like you wouldn’t believe! If you are a hunter I can’t encourage you enough to take home this incredible webbed casing to add to your cuisine!
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I fried the patty gently with some cheese on top until I reached 160F internal, and then served it on a bun with home made cucumber and onion pickle, mango relish, and some beetroot and a bit of lettuce.
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This burger was hands down the best I’ve ever had. Which I attribute to the fresh ingredients, and the insanely rich bone marrow!
18 ноя 2022
