Steak Cheeseburger with Pulled Oxtail Recipe

Burgers aren’t usually a meal I choose, but wow-o-wow this was another level of burger. I’m salivating just typing about it. Jamie Oliver, I salute you for this triumph and, although a little spendy when you accumulate all of the ingredients, for a treat it’s totally worth it.

Onto the main course of my 3 course surprise meal for Joel and this definitely stole the show (now can you understand why I chose a ‘light’ prawn starter). This was one of the most moist (ew!) burgers I have ever eaten, and the added toppings of slow-cooked oxtail and onions really make it sing. Gosh, I talk so animatedly about food…

Ingredients (Serves 2)

Burger:

  • 300g Minced Steak (16% fat)
  • English Mustard, to brush
  • 2 Brioche Burger Buns
  • 20g Red Leicester Cheese, finely sliced into 2 slices

Oxtail:

  • 0.5kg Oxtail, trimmed and cut into rounds (ask your butcher to do this if you don’t feel confident!)
  • 1 Red Onion, sliced
  • Olive Oil
  • 20g Plain Flour
  • Worcestershire Sauce
  • 800ml Chicken Stock
  • 10g Fresh Flat-leaf Parsley

Burger Sauce:

  • 1 Gherkin, finely chopped
  • 1 Beef Tomato, finely chopped
  • 0.5 Little Gem Lettuce, finely chopped
  • 50g Natural Yoghurt

 

Method

Oxtail Method:

  • Preheat the oven to 180 degrees celscius (fan oven).
  • Season the oxtail with salt and pepper.
  • Brown all over in a casserole dish on a medium heat for 10 mins, turning occasionally while you peel and slice the onions.
  • Remove the oxtail to a plate, add 1tbsp of oil and the onions to the pan, and cook for 5 mins, stirring regularly.
  • Return the oxtail to the pan, stir in the flour to coat, then add 2 tbsp of Worcestershire sauce and the stock. Bring to the boil, then cover and place in the oven for 3 hours- 3.5 hours or until the meat is super tender.
  • Strain the gravy (stock from casserole dish) into a separate pan and put aside, then tip the meat and onions back into the pan.
  • Once cool enough to handle, carefully pick through the meat, discarding the bones and fat, then gently mix back with the onions and a splash each of gravy and Worcestershire sauce (do not break up the meat too much!). 
  • Pick, roughly chop and stir through the parsley leaves (reserving the stalks).1CE2CEFA-1E51-4C93-8956-A52199DB2684.JPG

Burger Sauce Method:

  • Chop the gherkins, tomato, little gem and reserved parsley stalks into a bowl. Stir in yoghurt and season.CB0ABBD2-F7A1-4D3F-8E25-C9B065499E18.JPG

Burger Method:

  • Shape the minced meat into 2 equal-sized patties (not too compact) then season the outsides with salt and pepper.
  • Put a large non-stick pan on a high heat for the burgers and another on a medium heat for the buns.
  • Place 2 patties in the large pan, pressing them down slightly. Cook for 8 mins in total, turning every minute and brushing with a little English mustard after the first turn.
  • Put the gravy and oxtail pans on a low heat to warm through.
  • When the burgers are almost cooked, halve and toast two burger buns in the second frying pan.
  • Finely slice the cheese and place on top of each burger, add a splash of water to the pan, then cover with a lid and cook until the cheese has melted.
  • To assemble, spoon a quarter of the burger sauce on to each toasted bun base, sit a burger on top, spoon over 1 tbsp of the pulled oxtail and place the bun lid on top.
  • Serve the gravy in a bowl on the side for dunking!
    Processed with VSCO with c1 preset

 

I would love to hear what you think of the recipe or if you give the recipe a go!

 

“After a good dinner one can forgive anybody, even one’s own relatives.”Oscar Wilde

 

Clo
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