Rump Burger with Foccacia Bread and Chunky Chips
- 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.