The Lockjaw Burger

  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
340g chuck mince
220g flank mince
120g brisket mince
1 tbsp bone marrow, finely chopped
Salt and pepper
Mature cheddar, grated
Tomatoes, chopped
Brown sugar
8 bacon rashers
Gherkin, sliced
Caramelised onions
Demi brioche buns

1. Using your hands, mix together then different types of mince and the bone marrow. Make a ball with the meat and flatten it down slightly, but don’t pack it down too tightly.

2. Sprinkle them with some salt and pepper and put them onto a hot griddle or BBQ, until they’re cooked to how you like it and don’t forget to flip it half way through.

3. Put some brown sugar on the bacon rashers and grill them until they’re crispy. Slice the brioche buns in half and toast them on a griddle pan, cut side down.

4. Put some cheese on the burgers and cover them with a cloche or large pan, until the cheese has melted. Combine the mayonnaise and chopped tomatoes, then on the bottom layer of the bun, put a thin layer of mayonnaise, followed by the burger, 2 rashers of candied bacon, onions, gherkins, lettuce and the mayonnaise tomatoes and then it’s time to unlock that jaw!

Recipe courtesy of Christian Stevenson

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