Make your own burger and chips from scratch and taste the difference!


  • rump burger:
  • 25 g butter
  • 1 medium onion (finely chopped)
  • 1 tblsp picked marjoram leaves
  • 400 g rump steak (trimmed of any excess fat and sinew)
  • 25 g bone marrow (or cold butter or minced pork fat)
  • chunky chips:
  • 2 large rooster potatoes (peeled)
  • corn oil for deep frying
  • 1 tblsp vegetable oil
  • foccacia bread:
  • 6 foccacia bread slices
  • small bunch of watercress
  • tomato relish to serve
  • sea salt and freshly ground black pepper


  • Heat the butter in a small pan and sauté the onion for 2-3 minutes until soft but not coloured. Add the marjoram and cook for a further 30 seconds. Allow to cool.
  • Cut the steak into fine cubes, grate the bone marrow on top and very finely chop both meats together with a sharp knife until well minced.
  • Tip the meat mixture and cooled onion into a bowl, season well and mix together to combine.
  • Shape the mixture into four 9cm x 2cm patties and refrigerate until firm.
  • Heat the vegetable oil in a large frying pan and cook burgers over a medium heat for 3 minutes each side.
  • This gives a medium-rare finish. (Cook for longer if you would prefer your burgers more well-done). Remove the burgers from the pan, cover and allow to rest.
  • Add the bread to the pan allowing it to toast for 1 minute each side until crisp and golden (it will also soak up the delicious burger juices).
  • Chunky Chips
  • Bring a pan of salted water to the boil. Cut the potatoes into about 9cm (3.5") x 3cm (1.5") chunky chip shapes and blanch them for 1-2 minutes in the boiling water.
  • Refresh in ice cold water, drain well and pat dry.
  • Heat a medium pan a third filled with corn oil and gently fry the chips for 8-10 minutes until crisp and golden. Drain well on kitchen paper.

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