Rump steak burger, cocoa beer onions and spiced chilli chocolate glaze

Roasted cocoa has the flavour notes of umami – that elusive but delicious savoury taste.

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Rump steak burger, cocoa beer onions and spiced chilli chocolate glaze, , hi-res

Additional Information

Blending it into ground beef delivers deeper flavours and satisfying texture.

For the burger:

  • 500g rump steak, ask your butcher to mince once
  • 150g bone marrow or 150g shredded beef suet
  • 50g roast cocoa nibs, chopped small
  • 1 tsp salt
  • 1 whole egg
  • a few twists fresh ground peppercorns

For the glaze:

  • 100g dark 74% chocolate
  • 2g jerk spices
  • 50g sunflower Oil

For the onions:

  • 20g unsalted butter
  • 1 large onion, peeled and thinly sliced
  • 225ml cocoa beer or bitter
  • 1 tsp caster sugar
  • 1/2 tsp salt

For the burger:

Ask your butcher if he would mince your rump steak for you. If not we shall hand chop it. Buy the bone marrow out of the bone, ask the butcher to pop it out of the bone for you looking for a total weight of 150g.
[If you can't find bone marrow, an equal weight of beef suet works as well.]

  1.  Mix 1 litre of cold water with 2 tbsp of salt.
  2. To this brine, add the bone marrow, cover and place in the refrigerator for one hour. This will white and harden the fat.
  3. Take a large stable chopping board, place a wet tissue under the board to secure. Take the rump out and cut into 2cm x 2cm strips along the length of the meat.
  4. Line the strips along a horizontal line in front of you, again cut these strips into small dice almost resembling mince. Now gather the meat together. Now carefully chop the meat to resemble minced beef.
  5. Place the meat in a large bowl, beat the egg and add to the bowl.
  6. Add the salt and fresh ground pepper, the cocoa nibs.
  7. Take the suet out of the refrigerator. Drain off the water and rough chop on the board, about the size of a hazelnut. Add this to the meat mix. If using suet add this now.
  8. Gently massage all the ingredients together until well combined. Do not over work this as the bone marrow will break down and melt a little. The idea for the bone marrow is to give a great ratio of fat to meat to give both a flavoursome and moist burger.
  9. Take a small patty of the mix, the size of a fifty pence piece. Heat a sauté pan to medium heat. Add a tablespoon sunflower oil to the pan and fry your small patty as you would a burger. A minute either side should be enough, depending on the thickness of the patty.
  10. Take out the pan and allow to cool slightly before eating. Check the seasoning, does it need more salt, pepper. Now shape into 4 equal size burgers, gently patting them to shape, rather than squeezing into shape.
  11. Place on a tray and cover with cling film. Place in the refrigerator for 1 hour, or later if needed for the evening. 
  12. Place a large sauté pan or griddle pan on high heat. Heat 2 tbsp of sunflower oil in the pan or griddle until the oil begins to shimmer, lower the heat to a medium heat. Gently place the burgers into the pan and cook the burgers until golden brown and slightly charred on the first side, about 3 minutes.
  13. Flip over the burgers. Cook the burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness.
For the glaze:
  1. Break up the chocolate, place into plastic bowl and melt in the microwave on medium power for 5 seconds. Check the Chocolate and stir.
  2. Repeat in the microwave at five minute intervals until the chocolate is liquid, but not hot.
  3. Whisk in the spices and then slowly add the sunflower oil in 3 parts. Whisk the oil in well before adding the next part of oil, until all used and you have a smooth emulsion. This should now be put in a plastic container and sealed. If using today, it may be left in a cool place. When finished, it can be stored in the refrigerator, sealed for a week.
  4. To use, simply brush on fish or meat after cooking. Allow the heat of the food to melt this spiced chocolate glaze.
For the onions:
  1. In a pan large enough to take the sliced onions, melt the butter gently over a medium heat. When the butter has melted, add the onions and stir gently. Keep the heat on a low to medium heat, cook the onions until soft and tender. Do not let them colour.
  2. Add 200ml of the beer, all the sugar and salt and cook on a medium heat for 15-18 minutes.
  3. Cook until the beer is absorbed and the onions are now turning golden. Add remaining beer and simmer for 2 minutes.
  4. Add a pinch of salt and a few twist of the peppermill.
To serve
Grill the burgers until desired temperature and when cooked brush with the spiced chocolate glaze. Serve in a grilled burger bun with a spoon of the onions on the bottom, top with glazed burger and cheese, grilled bacon, blue cheese or whatever you prefer. Top with burger bun, and more onions on the side.

Notes to help you get the most out of your cocoa and chocolate.


Depending on the kind of cocoa you use, how much you use and how you use it, cocoa and chocolate will have a different effect on the taste and experience of your dishes. In each of our recipes, we’ll tell you how much influence it will have, in our cocoa notes:

Low – a subtle hint, playing a bass note in the harmony of flavours.

Medium – a rich interplay of cocoa with other leading ingredients.

High – cocoa starring role.

 

The Character of Cocoa

The flavour of cocoa and the chocolate it produces varies depending on where the cocoa is grown. Different growing regions have different personalities, each pairing well with other ingredients.

 

Madagascar, Vietnam

Fruit-led flavours, refreshing in the mouth – perfect with fruits, dark meats and game.

 

Saint Lucia, Trinidad, Java

Complex and multi-layered flavours jostling for position. Goes with pork, chicken and wines.

 

Venezuela, Dominican Republic, Peru, Ecuador

Roasted flavours, led by mellow notes of roasted nuts. Ideal with fish, eggs and desserts.

 

Demystifying Cocoa Percentages

The percentages used on chocolate labels can sometimes seem a bit confusing. A 40% milk chocolate, for example, is not made with 40% milk. The percentage always refers to the amount of cocoa used in the recipe, and the rest will either be all sugar (darks) or milk and sugar (milks/whites).

You’ll find higher percentages in dark chocolate recipes, with less in milk, and least in white. Surprisingly, one of the UK’s most famous dark chocolates contains just 39% cocoa, and its milk counterpart only 23%. That means the largest ingredient overall is sugar. We believe this is wrong. We always prefer to use more cocoa in our chocolate for an authentic and satisfying cocoa hit. We put 40 – 70% cocoa in our milk and Supermilk chocolate, and 70-100% in our dark.

Our white chocolate has a much higher cocoa percentage than average, at 36%.

Sugar only costs a tenth of the price of even the cheapest cocoa beans, so it’s no wonder that it is tempting for low – quality makers to use so much of it. But in the world of fine chocolate, deciding on whether to use, say 73% or 75% cocoa in a recipe is the chocolatier’s choice and depends on the quality, character and flavour profile of the bean harvest. In many ways, deciding the cocoa percentage is like deciding the alcohol level in a good wine.

 

How To Melt Your Chocolate

In a Bain-Marie (recommended)

This traditional method offers a great deal of control. Put your chocolate in a bowl set over a pan of simmering water, ensuring the bowl doesn’t actually touch the hot water (or it can burn the chocolate). Heat in the steam for about 2 minutes until fully melted, stirring occasionally.

 

In a Microwave

Put your chocolate in the microwave on high power for a total of 40-50 seconds, but only in 10 second bursts, stirring in between to ensure it doesn’t burn. Stop when fully melted.

 

Essential Cocoa Nib Know-How

Knowing how to extract the best flavours from your cocoa nibs is essential to many of our recipes. It’s easy to buy cocoa nibs these days, but they can be of variable quality. Follow our tips below to make sure you get the most flavour possible from your nibs.

 

Awakening your Nibs

Often your nibs will have a silver grey hue to them as they have oxidised around the outside. This is harmless, but we recommend you grind them vigorously in a pestle and mortar for 30 seconds. You’ll see the nibs turn a gorgeous mahogany brown, their amazing flavour and aroma awoken at the same time.

 

Soak them in Water

After awakening, the nibs may still be hard and flinty. Soak them in a little hot water (just enough to cover them) for about 20 minutes which will soften them, the soaking liquid can be set aside as a flavoursome stock.

 

Storing your Nibs

Just like coffee, roasted nibs should be kept in an airtight container. If you are able to source ‘just roasted’ nibs or have made your own, you can freeze them in an airtight container until needed, retaining maximum flavour.

  • preparation time: 15 mins
  • cooking time: 20 mins
  • serves: 4

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