- 1 six-inch-long piece of marrow bone (to yield about 3 Tbsp roasted marrow)
- 1 lb ground beef
- 2 Tbsp canola oil
- ¼ cup chopped yellow onion
- ½ cup mayonnaise
- ¼ cup ketchup
- 2 Tbsp Dijon mustard
- ¼ cup diced dill pickle
- 6 slices cheddar cheese
- 6 burger buns, toasted
- salt and freshly ground black pepper to taste
- 6 leaves of iceberg lettuce, torn into large pieces
- Make sure you don’t render all the fat from the bone marrow. You just want to roast it until it’s nice and brown.
- Add the fat that has rendered from the bone marrow to the ground beef, but wait until it’s room temperature to do so.
- Use a cast iron pan for this recipe. The crust that forms on the burger with cast iron is truly amazing.
For me, the only thing better than a double cheeseburger is a double cheeseburger with some luscious roasted bone marrow in the mix. Magic! Topped with my signature sauce, these burgers are to die for!
By Romel Bruno
Soak the marrow bone in a large bowl of cold salted water for 15 minutes to purge some blood from the marrow. Meanwhile, heat your oven to 450ºF, and line a rimmed baking sheet with aluminum foil.
Drain and rinse the bone. Place it upright on the baking sheet, and roast until the bone is browned and the marrow is soft enough to scoop out, about 15 minutes. Scoop the marrow into a small bowl, mash with a fork, and let cool for about 10 minutes. Reserve the rendered drippings in the baking sheet for later.
In a medium bowl, mix the ground beef and cooled marrow with your hands until the marrow is fully incorporated. Gently shape the beef into 6 patties. (Link/See: How to shape perfect burgers) Place them on a platter and refrigerate while you make the sauce.
Heat 1 Tbsp. of the oil in a large cast-iron skillet over medium-high. Reduce heat to medium, and sauté the onion, stirring occasionally, until tender, golden, and translucent, 10 to 15 minutes.
In a medium bowl, stir together the mayo, ketchup, and mustard until well blended. Add the sautéed onion and chopped pickles. Mix thoroughly, taste, and season with salt and pepper to taste.
Wipe the cast iron skillet clean. Heat the remaining 1 Tbsp oil in the skillet over medium heat, swirling the pan to evenly distribute the oil. Add all of the reserved marrow drippings. When the pan is hot, place the burger buns face down in the pan to toast until golden brown. Remove the buns and set aside.
Season each burger patty on one side with a pinch of salt and pepper. Place into the hot pan as many of the patties as will fit without crowding. Cook until a nice crust forms on one side, about 2 to 3 minutes, and then flip. Once the burgers are flipped, place a slice of cheese on each, and cover the pan just long enough to slightly melt the cheese.
Serve the burgers in toasted burger buns with sauce and lettuce.