BONE MARROW
AND BRISKET
BURGER
Chef Cliff Crooks
Yields 4 burgers
INGREDIENTS
DIRECTIONS
24oz. ground beef (per burger)
2 pieces Bone marrow split
8oz. Beef brisket
Salt and pepper to taste
Preheat the oven to 375°.
8 pieces Sliced white cheddar
4 pieces Brioche burger bun
1-2 White onions depending on the size
1 Tbsp Olive oil
1 pint Beef broth
1 Tbsp Sherry vinegar
1 ½ Tbsp Canola oil
Take one piece of bone marrow split at your local
butcher’s. Place the bone marrow in the oven fat
side up and cook for 10-12 minutes.
Let the bone marrow come to room temperature,
then scoop the fat out of the bone using a butter
knife and chop it up.
Season the beef brisket with salt and pepper, then
wrap in aluminum foil. Place in the oven and cook
for 1 hour.
Remove the brisket from the oven and let it come
to room temperature. Chop it up and place in the
refrigerator to cool.
Heat a skillet on medium-high heat with the olive
oil. Add onions and cook until caramelized. Deglaze
with beef broth and cook until there is no more
liquid. Finish onions with sherry vinegar. Set aside
for later use.
Mix the bone marrow, ground beef, and chopped
brisket in a mixer or by hand. Divide into four equal
parts and form into round patties. Heat the canola
oil in a skillet on high heat. Add patties to the pan
and flip after 3 minutes. Cook for about 4 minutes
on the second side for medium rare (or longer for
desired degree of doneness). They should form a
hard crust on the outside to seal in flavor. Melt the
cheese on top of the burger, place patties on the
brioche buns and top with caramelized onions.
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