Dream burger: short rib and wagyu ribeye patty with boozy mushrooms, egg, crispy shallots, Dijonnaise and bone marrow butter
SAM THE COOKING GUY · ♥ 6.1K likes · 122.9K views · 15 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole shallot
- 2 tbsp mayo
- 1 tsp Dijon
- ¼ cup flour
- 2 tbsp butter
- 1 whole bun
- bone marrow
Chill the beef in the freezer so it grinds cleanly in a processor rather than turning to mush.
Frozen marrow bones can be thawed in water for about an hour; soaking overnight removes the red if serving the marrow on its own, not needed here.
- oil
- salt
- pepper
Season the marrow bones with a little oil, salt and pepper and set them on a piece of foil on a hot grill, so the rendered fat is kept for the butter.
- Kermini
- shiitake
Pull the stems from the cremini and shiitake and slice the caps. Chop a shallot.
- Worcestershire sauce
Mix mayo, Dijon, a splash of Worcestershire and the tiniest bit of red wine vinegar for the Dijonnaise.
Making the Dijonnaise
- red wine vinegar
- 1 whole shallot
- oil
Slice another shallot super thin on a mandolin and separate into rings; toss in flour.
Slicing and flouring shallots
Shake off excess flour in a sieve. Fry half at a time in oil at 350 degrees, pulling them just before they are done since they keep cooking; salt.
- salt
- 2 tbsp bone marrow
- chives
- garlic
- salt and pepper
- lemon juice
Mash about two tablespoons of the roasted marrow, then mix in butter, chives, garlic, salt and pepper and a squeeze of lemon juice.
- olive oil
Heat a little olive oil in a pan, add the mushrooms, stir once and leave about five minutes until the moisture is out and they brown.
Boozy marsala mushrooms
- butter
Add a big knob of butter and the chopped shallot; cook about two minutes until the shallots soften.
- 2 tbsp marsala
- beef stock
Add a couple tablespoons of marsala and give it about a minute; add a little beef stock and let it bubble.
- dried thyme
- salt and pepper
Add a little dried thyme, salt and pepper; set aside and reheat before building.
- short rib
- wagyu ribeye
Pulse the short rib and wagyu ribeye in the processor to a grind.
Pack loosely into a ring mold to a six-ounce patty and press a small dimple in the centre so it does not puff.
- oil
Season the patty and cook in an oiled cast iron pan over medium to medium-high heat; flip, season the other side and turn the heat down.
Cooking the patty and egg
Build: Dijonnaise on the bottom bun, patty, mushrooms, the egg trimmed with a cutter to fit, crispy shallots, and the marrow-butter top bun.
Building the burger