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hand-pressed-steak-bone-marrow-beef-burgers

Method

  1. Remove your burgers out of the packaging, pat dry and leave to breathe for a few minutes.
  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil.
  3. lightly oil the patties with a little light olive oil, or a very thin film of clarified butter.
  4. Don't overcrowd the cooking base, a couple of burgers at a time.
  5. This is now the time to season the beef with a little natural sea salt or a great alternative is to season with wood smoked sea salt, just a little on each side whilst cooking, this is done at the last minute to maximize the soft mouth feel of the patty.
  6. Cook over high heat turning the patties on both sides to create a rich, charred crust, reducing heat to medium to finish cooking.
  7. Cook 5 to 6 minutes each side until firm to touch and thoroughly cooked.
  8. Leave to rest in a warm place for a couple of minutes.
  9. The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expanded which means the more well done your meat is.