‘Dirty’, or caveman style, is a great way of cooking steaks, but it’s also a fantastic way to improve the flavour of a burger cooked on the BBQ, as the searing part of a “reverse sear”.
The most important element of this recipe is to use 100% natural lumpwood charcoal (Restaurant grade, if possible). Any chemicals or fillers in the charcoal will leave a nasty taste on the meat! Select some big chunks, ones with a large surface area.
We like to keep our patties simple, use good quality beef.
- 500g ground chuck steak
- 50g bone marrow finely chopped
- Sea salt
- Black pepper
Firstly, make your patties by combining the chuck and bone marrow. Chill for at least an an hour so that they firm up. Remove from the fridge and season well.
Light your charcoal and set your grill up for indirect cooking. Firstly grill the burgers over indirect heat, sprinking hickory wood chips over the charcoal with the lid closed (this will give the burgers a nice hint of smokey flavour) until the meat hits an internal temperature of 140°F/60°C. Move them to a warmed baking tray.
Using heatproof gloves or tongs, remove the grill and then sear the burgers directly on the coals for two minutes on each side.
Serve in a toasted bun with the garnishes of your choice.