The Cheval Burger
The 30 th of May marked the colleague friends and family preview weekend at the brand new Cheval Harrington Court. In one such apartment a first of another kind was taking place, the birth of the ‘Cheval Burger’. So for the perfect weekend, here’s the perfect recipe. Serves 4 For the atmosphere: Grab some good company Uncork a bottle of liquid refreshment Get cooking! For the burgers: 500g Dry Aged Beef cuts ( combination of chuck, rump cap, clod and sticking, thick flank and brisket) 100g Bone Marrow Bunch of flat leaf parsley, picked off its stalks and roughly chopped 4 Brioche burger buns 4 slices smoked mature cheddar cheese 2 Beef Tomatoes, sliced (preferably on the vine) 4 rashers smoked streaky bacon 1 Baby cos lettuce Mayonnaise Ask your local butcher to coarsely mince the beef cuts with the bone marrow, or fat. Divide the raw burger mix into 4 and shape into patties, pushing a small hollow in the centre of each to prevent doming when...