• 500g chuck steak
  • 150g bone marrow
  • 350g boneless short rib
  • Smoke streaky bacon rashers (8)
  • Brioche burger buns (x4)
  • Sliced red onion
  • Sliced tomato
  • Sliced lettuce
  • Sliced gherkin
  • French’s mustard
  • Tomato sauce
  • 8 x slices of gruyere or mild-medium cheddar


  1. Using a medium-fine plate on a mincer, grind all the ingredients together once.
  2. Mix the single ground meat until the fat is distributed evenly. Add generous salt and pepper.
  3. Grind once more.
  4. Shape into eight 100g patties, use a wide burger press (approx. 4-5 inches) to press into patties.
  5. Fry the burgers (or flame grill, if possible) for 1-2 minutes each side. Fry the bacon until very crispy, add the cheese to the top of the burgers and allow to melt
  6. Toast the brioche buns, assemble burger.