Recipe courtesy of Cavé Bistro
Beef Bone Marrow Burger
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- Level: Intermediate
- Total: 2 hr 50 min (includes cooling time)
- Active: 1 hr 15 min
- Yield: 4 servings
- Level: Intermediate
- Total: 2 hr 50 min (includes cooling time)
- Active: 1 hr 15 min
- Yield: 4 servings
Ingredients
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Directions
Special equipment:
a deep-fryer- Preheat the oven to 350 degrees F.
- Place the marrow bones in a small roasting pan and roast until the marrow is soft, 20 to 30 minutes. Allow to cool, then scoop the marrow from the bones into a small container and set aside.
- Place the ground beef in a small mixing bowl. Add the marrow. Mix well. Form into four 8-ounce patties.
- In a food processor, place the butter with the garlic, herbs and salt and pepper to taste. Mix well in the processor until all the ingredients are incorporated into butter. Scrape out onto a piece of parchment paper. Roll into a butter log, cinching off each end. Refrigerate until hardened.
- Preheat a deep-fryer with the duck fat to 335 degrees F.
- Cut the potatoes into fries, approximately 3/4-inch thick. Soak in cold water for approximately 30 minutes to remove starch.
- Drain the fries from the water, shaking off the excess water.
- Blanch the fries in the duck fat for approximately 4 minutes, being careful not to get color on the fries and cooking to about 50 percent doneness.
- Allow the blanched fries to cool completely.
- Combine the sea salt with the truffle zest for seasoning the fries.
- Sprinkle the beef patties with salt and pepper. Place on a hot, flat grill. Cook until desired doneness, approximately 4 minutes per side. Melt the cheese on the patties.
- Place the blanched fries back in the fryer to cook to golden brown and crispy. Season with the truffle salt right out of the fryer.
- Smear the bun halves with clarified butter and place on the griddle until toasted. Place the patties on the bun bottoms. Top each with slice of compound butter and bun top.
- Serve with the truffle fries.
