Bone Marrow Chipotle Cheeseburgers with Jalapeños and Shallots

Ingredients

• 400 g Ground beef (High quality; for 7 patties)
• 1 White onion (Finely diced)
• 4 Garlic cloves (Finely diced)
• 1 tbsp Salt (The source combines salt and pepper in this amount; exact split is unspecified)
• 1 tbsp Black pepper (The source combines salt and pepper in this amount; exact split is unspecified)
• Red Leicester cheese slices (1 pack; amount and slice count not specified)
• 2 Bone marrow (Bones; size and edible marrow weight unspecified)
• 1 tbsp Extra-virgin olive oil (For roasting the bone marrow)
• 1 tsp Salt (The source combines salt and pepper in this amount; exact split is unspecified)
• 1 tsp Black pepper (The source combines salt and pepper in this amount; exact split is unspecified)
• 1 cup Kewpie mayonnaise
• 1 Lemon juice (Juice of 1 whole lemon)
• 1 tsp Chipotle paste
• 1.5 tbsp Paprika
• 1 tsp Salt (The source combines salt and pepper in this amount; exact split is unspecified)
• 1 tsp Black pepper (The source combines salt and pepper in this amount; exact split is unspecified)
• Fresh chives (A handful, finely diced)
• Shallots (A handful, diced; optional in the sauce)
• 0.5 Bone marrow (For the sauce; taken from the roasted marrow)
• Water (A splash, as needed to loosen the sauce; lemon juice is an alternative)
• 2 tbsp Cooking oil (For frying the patties; type not specified)
• Water (A splash for steaming the cheese under the covered pan)
• 3 Green jalapeños (Sliced)
• 3 Shallots (Finely sliced for garnish)
• 0.25 Lettuce (Finely sliced; one-quarter head)
• Brioche buns (Quantity not stated)
• 1 tbsp Butter (For frying the brioche buns)

Steps

1. 1

   Finely dice the white onion and garlic cloves. Put them in a bowl with the ground beef and the listed salt and pepper, then mix until combined. Divide the mixture into 7 portions and shape each into a ball; set aside.

2. 2

   Heat the oven to 200°C / 400°F. Place the bone marrow on a baking tray, drizzle with the olive oil, and season with the listed salt and pepper.

3. 3

   Roast the bone marrow for 15–20 minutes, until browned.

4. 4

   While the marrow roasts, slice the jalapeños and shallots and finely slice the lettuce. Set the garnish aside.

5. 5

   Add the Kewpie mayonnaise, lemon juice, chipotle paste, paprika, salt, pepper, chives, and optional diced shallots to a bowl. Add half of the roasted marrow and mix to combine.

6. 6

   Add a splash of water or lemon juice to the sauce, mixing until it reaches the desired consistency.

7. 7

   Heat a cast-iron pan until very hot. Add the 2 tablespoons of cooking oil. Place a beef ball in the pan on a piece of baking paper and flatten it with a burger smasher or another heavy pan. Cook for about 2 minutes, until a browned crust forms, then flip. Repeat with the remaining portions.

8. 8

   Immediately place Red Leicester cheese slices on the flipped patties. Add a splash of water to the pan and cover with a lid until the cheese melts. Repeat with the remaining patties.

9. 9

   Fry the brioche buns in 1 tablespoon of butter for 1–2 minutes, taking care not to burn them.

10. 10

    Assemble the burgers with the toasted brioche buns, patties, chipotle bone marrow sauce, sliced jalapeños, shallots, and lettuce.

Notes

The final assembly instruction is truncated in the source after “Assemble best bone m…,” so the exact assembly order and any further serving details are unavailable. The transcript says to let the formed beef balls come to room temperature, but the written recipe does not include that instruction. The description calls for 7 patties but does not specify the number of buns or cheese slices. Salt and pepper are listed together with a shared quantity, so their individual amounts are not stated. The sauce's water amount is a splash, as needed.

Nutrition per serving

• main
• burger
• beef
• cheeseburger
• smash burger
• cast-iron
• stovetop