Bone Marrow Burger

Burger Patties.

1/4 cup portobello mushrooms, roughly chopped

1 1/2 cups ground beef

4 3/4 inch marrow bones

1 strip bacon

2 tbsp brown sugar

1 cup beef stock

1/4 cup dry red wine

2 rosemary sprigs

4 thyme sprigs

1 garlic clove, thinly sliced

2 tsp cumin

2 tsp olive oil

S and P to taste

Espresso Onion Jam

1 large white onion, thinly sliced

1 tbsp Worcestershire

3 tbsp maple syrup

1/4 cup espresso liquor

5 sprigs thyme

Red Onion Mayo:

2 tbsp pickled red onions

1 tbsp red onion pickling liquid

1/2 cup mayonnaise

1 tbsp ketchup 1

1 tsp red pepper flakes

Assemble:

2 brioche buns

2 strips bacon

2 slices of smoked gouda

Espresso Onion Jam:

Brown onions in a small sauté pan on medium heat. Using butcher’s twine tie rosemary and thyme together. Stir in maple and Worcestershire then increase the heat. Add espresso liquor, rosemary and thyme. Reduce on high heat until the mixture thicken into a jam. Remove rosemary and thyme sprigs. Transfer to a bowl and set aside.

Red Onion Mayo:

To a food processor add mayo, ketchup, pickled red onion, picking liquid and red pepper flakes. Process until ingredient are throughly combined. Transfer mayo mixture into a bowl. Cover and refrigerate until ready to use.

Burger Patties:

1. In a medium sauce render bacon on high heat for 3 minutes. Add garlic and sauté on low heat until garlic is translucent. Increase the temperature to high heat. Add beef stock, brown sugar, red wine, rosemary and thyme to the pan. Let the mixture reduce on high heat until a thick syrup consistency is achieved. Strain the jus, season with salt and pepper (to taste) and set aside.

2. Preheat oven to 400 degrees. In a small bowl combine mushrooms, olive oil, cumin, salt and pepper. Throughly mix ingredient together and transfer to a baking sheet. Stand marrow bones upright on the same baking street and drizzle them with olive oil, salt and pepper. Roast marrow and mushrooms for 20 minutes.

3. Removes marrow from bones. In a food processor add marrow, mushrooms and jus. Pulse until a paste-like consistency is achieved.

4. In a large bowl add ground beef, jus mixture, salt and pepper. Mix until all ingredients are throughly combined. Shape the mixture into two uniform patties.

5. Cover and refrigerate patties until ready to use.

Assemble:

1. In a frying pan cook bacon on high heat until crisp. Place bacon on top of paper bowl covered plate. Set aside until needed.

2. Preheat grill too high heat. Add patties and cook for 7 seven minutes. Flip the patties and place the cheese on top. Cook patties for an additional 7 minutes.

3. Cut buns in half a place halves on the grill until toasted. Lather the top of each half with red onion mayo

4. Place the patties on the bottom half on each bun. Top the patties with bacon, onion jam and the top half of the bun. Serve and enjoy!