The Hairy Bikers' classic beef burger recipe
The Biker burger This is the perfect burger. The beauty is in its simplicity – just chuck steak and a little seasoning. 800g/1lb 12oz chuck steak, minced50g/1¾oz bone marrow, finely diceddash Worcestershire saucedash Tabasco sauceburger buns, splitflaked sea salt and freshly ground black pepper 800g/1lb 12oz chuck steak, minced 50g/1¾oz bone marrow, finely diced dash Worcestershire sauce dash Tabasco sauce burger buns, split flaked sea salt and freshly ground black pepper 100g/3½oz mayonnaise2 tbsp tomato ketchupsqueeze lemon juice1 large gherkin, finely chopped1 tsp garlic powder½ tsp chipotle paste or other hot sauce 100g/3½oz mayonnaise 2 tbsp tomato ketchup squeeze lemon juice 1 large gherkin, finely chopped 1 tsp garlic powder ½ tsp chipotle paste or other hot sauce 1–2 beef tomatoes, sliced2 large gherkins, slicedLittle Gem lettuce, leaves separated 1–2 beef tomatoes, sliced 2 large gherkins, sliced Little Gem lettuce, leaves separated Method Mix the minced beef together in a bowl with the bone marrow, Worcestershire sauce and Tabasco.Season the meat with salt and a little black pepper, then divide the mixture into 4 (or 10 if making sliders) and shape each one into a round pattie 2–2.5cm/¾–1in thick. For the burger sauce, mix together all the ingredients in a bowl.Heat a frying pan or your barbecue. When too hot to hold your hand over, add the burgers – there’s no need for oil, as some fat will render out of the meat. Cook for 4 minutes, or until the burgers are well seared and have a thick crust. Flip them and cook for another 3 minutes for rare meat, 4 minutes for medium-rare, 5 for medium and up to 6 for well done. Toast the buns, then fill with the burger sauce, tomato, lettuce and gherkin and a good dollop of the burger sauce. Mix the minced beef together in a bowl with the bone marrow, Worcestershire sauce and Tabasco. Mix the minced beef together in a bowl with the bone marrow, Worcestershire sauce and Tabasco. Season the meat with salt and a little black pepper, then divide the mixture into 4 (or 10 if making sliders) and shape each one into a round pattie 2–2.5cm/¾–1in thick. Season the meat with salt and a little black pepper, then divide the mixture into 4 (or 10 if making sliders) and shape each one into a round pattie 2–2.5cm/¾–1in thick. For the burger sauce, mix together all the ingredients in a bowl. For the burger sauce, mix together all the ingredients in a bowl. Heat a frying pan or your barbecue. When too hot to hold your hand over, add the burgers – there’s no need for oil, as some fat will render out of the meat. Cook for 4 minutes, or until the burgers are well seared and have a thick crust. Flip them and cook for another 3 minutes for rare meat, 4 minutes for medium-rare, 5 for medium and up to 6 for well done. Toast the buns, then fill with the burger sauce, tomato, lettuce and gherkin and a good dollop of the burger sauce. Heat a frying pan or your barbecue. When too hot to hold your hand over, add the burgers – there’s no need for oil, as some fat will render out of the meat. Cook for 4 minutes, or until the burgers are well seared and have a thick crust. Flip them and cook for another 3 minutes for rare meat, 4 minutes for medium-rare, 5 for medium and up to 6 for well done. Toast the buns, then fill with the burger sauce, tomato, lettuce and gherkin and a good dollop of the burger sauce. Recipe tips The bone marrow gives extra flavour and juiciness. The burger sauce is lip-smackingly good and you can serve the burgers, with bacon and/or cheese, lettuce, red onion, tomatoes, pickles and so on. If you want a cheesy topping, add it once you’ve flipped the burgers.