Bone Marrow Burger Recipe

This bone marrow burger recipe blends rich, smoked marrow directly into ground beef for an ultra-juicy, flavorful patty with deep umami notes. Smashed on a hot griddle for crispy edges and topped with melty cheese and your favorite fixings, it's a next-level burger experience.

Course Grilling, Main Dishes

Cuisine American

Keyword Bone Marrow Burger

Prep Time 20

Cook Time 10

Servings Burgers

Calories 435kcal

Author Bon Appeteach

Ingredients

2 tbsp Beef Tallow for the griddle
1 small Yellow Onion thinly sliced
1 lb Ground Beef 80/20
1/2 cup Smoked Bone Marrow make this ahead of time and let it cool to room temperature
1 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Garlic Powder
4 Sliced American Cheese
4 Burger Buns
Dill Pickles

Burger Sauce

1/4 cup Mayo
1/4 cup Ketchup
2 tbsp Yellow Mustard

Instructions

Prep the burger sauce, slice the onion into thin pieces, and prep any other additional toppings before starting.
In a large bowl, gently mix ground beef, bone marrow, salt, pepper, and garlic powder. Try to distribute evenly without overworking the meat. Divide into 4 equal portions and form into even-sized balls. Chill in the fridge while prepping the griddle.
Preheat your griddle or cast iron pan over medium-high heat. Add a small amount of beef tallow or use a neutral oil (vegetable or avocado).
Place each burger ball onto the hot surface, add a small amount of the thinly sliced onions over the top, and immediately smash it down with a spatula or burger press until about ¼ inch thick.
Season the tops generously with a little more salt and pepper if desired. Cook for about 2 minutes, then flip. Add cheese on top and cook an additional 1–2 minutes until melted and the onions have caramelized.
While the burgers finish, toast your buns cut-side down on the griddle with a bit of butter or tallow until golden brown.
Add your toppings and sauce to the bottom bun, add your burger patty, and then the top bun. Serve and enjoy.

Notes

If you find your spatula or press sticks to the burger patties when pressing them down, use a small sheet of parchment paper in between to make it easier to lift.

Nutrition