Hand-chopped rump steak burger with Crozier blue cheese, by Richard Corrigan
Top chef Richard Corrigan devises a recipe that would be suitable for the school dining hall for Caterer's Education Week.
HAND-CHOPPED RUMP STEAK BURGER WITH CROZIER BLUE CHEESE
INGREDIENTS (Serves four)
- 100g Crozier Blue Cheese
- 400g rump steak, trimmed of any excess fat and sinew
- 1 medium onion, finely chopped
- 1tbs picked marjoram leaves
- Half of handful of black peppercorns - crush in pestle and mortar
- A little vegetable oil
- A little olive oil
4 buns - home-made if possible
METHOD Heat the butter in a small pan and sauté the onion for two to three minutes, until soft but not coloured. Add the marjoram, stir, take of the heat and leave to cool.
With a very sharp knife, chop the steak finely until it looks like coarse minced meat.
Crumble in the Crozier blue cheese, then mix in with the cooled onions and season well with salt and crushed black peppercorns.
Shape the mixture gently, without squashing, into four 9cm x 2cm patties, and put on a plate in the fridge for about one hour to firm.
Meanwhile, crush the black peppercorns in a pestle and mortar or wrap them in a clean cloth and bash them with a rolling pin.
Heat the vegetable oil in a large frying pan and cook the burgers over a medium heat for three minutes each side for medium rare (cook for longer if you prefer your burgers well done).
Remove the burgers form the pan, cover and allow to rest. Put the buns in to the pan and toast for a minute on each side until they soak up the juices and turn crisp and golden.
Place burger in each bun and garnish with béarnaise, sliced tomatoes - or as you wish.
