Hearty Steak Burger

Introduction & Inspiration

The delightful combination of a wholesome ‘bun’ paired with mouthwatering flavours makes this hearty steak burger a true delight! Whether you opt to cook it in the oven or on the BBQ, get ready for a treat.

Enjoy every mouthful!

Bon appétit!” 🍔😊

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x Hearty Steak Burger

Main Ingredients:

2 x Flat Offal Muffins*

1 x 150g Steak Crackling Burger Patty

6g Beef Crackling - sliced**

Salt To Taste

Recipe Instructions

Pre heat the oven to 160c.

Once the oven is up to temperature place the Steak Crackling Burger Patty into a shallow dish and set it on a baking tray.

Cook the patty in the oven for 23 minutes.

Meanwhile, chop the beef crackling into slices and place it in a small ramekin.

Once the patty has finished cooking, briefly remove the baking tray from the oven, and add the 2 muffins as well as the beef crackling. Add the baking tray back to the oven, and cook for an extra 2 minutes. Check the patty is cooked to your desired level of doneness and then remove the tray from the oven.

Add a muffin to the centre of a warm serving plate, use a spatula to place the burger patty on top of the muffin with a sprinkle of salt (optional). Add the warm beef crackling slices and top the patty with the remaining muffin to form your hearty steak burger.

Enjoy tucking into this delicious burger. Bon Appétit!

Tips

Ideally, purchase your meat, fat and organs from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.

Check out my Flat Bottom Offal Muffins, Beef Crackling and Steak Crackling Burger Patties for instructions on how to make all of these.

*You can use another muffin option as the burger 'bun' should you wish. On my website you'll find a large choice, including oxtail and sweetbread, beef and sweetbread, lamb and pork. You get to decide.

**The burger patties cook up really well in the oven. Approx. 10ml fat will be rendered during the cooking process. Reserve the cooking juices for another recipe and simply add the beef crackling on top of your burger to retain a good PKD ratio.

If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or another animal fat to ensure a good PKD ratio of meat to fat.

Video

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