Smash Beef & Bone Marrow Burgers with Cornish Yarg and Sticky Stout Onions | Beef Recipes | Grilling | Big Green Egg

Smash Beef & Bone Marrow Burgers

By Big Green Egg

A trifecta of BIG flavours: the meatiest burger patties you've ever tried, sharp and creamy Dorset Yarg, married with the middling sweet-sour tang of stout onions. All enrobed in a soft brioche bun.


If you have a meat grinder, grind your beef and bone marrow. Alternatively, ask you butcher to do this. Form the mince mix into 8 equal balls.


Set up your EGG for direct cooking, with the Stainless Steel Grid and a Cast Iron Skillet on top. Your target temperature is 200˚C.

smash your burger balls add your mustard


Add the olive oil, butter and onions to a Cast Iron Skillet and cook for 25 minutes, stirring regularly until translucent, soft and beginning to caramelize. Add the stout, sugar and Worcestershire sauce, turn up the heat to 200˚C and cook until the onions are sticky and the beer has evaporated. Take off the heat and set aside.

flip your patty


Increase the EGG's temperature to 250˚C, add a Cast Iron Plancha Griddle and get it smoking hot. Lightly toast your brioche buns, taking care not to burn them. Add the balls of mince and press them down with a spatula. Cook for 2-3 minutes, squeeze French's mustard over the top then flip.

melt the cheese build the burger

Place a slice of cheese on each patty then close the lid of the EGG. The mustard will steam on the Plancha, ensuring your patties don't dry out and your burgers develop a lovely crust. Leave for a further 2-3 minutes, or until the cheese has melted.

Layer up your burgers with a patty, onions, another patty, more onions and a dollop of French's mustard and ketchup if you like.

eat your burger!

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