Recipe: Bone Marrow Burgers with Buttermilk Béchamel

Recipe: Bone Marrow Burgers with Buttermilk Béchamel - DSC_5861

My third and final recipe for the Tom Hixson Masterchef Challenge is an especially meaty dish: bone marrow burgers with buttermilk béchamel.

Ready to take your burgers to the next level? My recipe for bone marrow burgers with buttermilk béchamel should do the trick!

This recipe uses Tom Hixson’s Bone Marrow Beef Butter Burger patties, but most any beef patty could be substituted. That said, Hixson’s 28 day dry aged beef with marrow butter is exceptionally delicious and (in my humble opinion) pairs perfectly with my buttermilk béchamel sauce.



  • 6 beef patties (I used bone marrow butter patties from Tom Hixson);
  • Table salt to taste (I’d say about a tablespoon);
  • 75g all-purpose flour;
  • 50g butter;
  • 500ml buttermilk;
  • Pinch or two of freshly grated nutmeg to taste;
  • Finely chopped parsley to taste (about 2 heaping tablespoons);
  • 2 white onions, 1 finely sliced and one cut in half;
  • 1 or 2 beefsteak tomatoes sliced evenly for the number of burgers you’re serving;
  • Black pepper to taste;
  • 1 bun for each burger (optional).


  • This recipe assumes you can fry a burger patty (salted and seasoned to your liking) and that your patty is a premade bone marrow patty; but if you’re looking for a recipe to make your own bone marrow patty try this one from Epicurious.
  • When the patties are cooked, remove them from the pan and keep warm in the oven (maybe add the buns to toast them);
    Keep your pan at low heat and do not remove the grease.
  • Make the béchamel:
    – Pour the buttermilk into a saucepan and with the parsley, nutmeg and the halved onion;
    – Heat the saucepan over medium low heat to simmering point;
    – Remove from heat, strain the milk and let sit;
    – In the pan used to cook the patties, heat the butter over medium heat;
    – When the butter is melted, add the flour and whisk constantly until the butter and flour are completely mixed together and have turned light brown (this could take2-3 minutes);
    – Toss in some salt;
    – Turn down the heat;
    – Slowly pour the milk into the pan with the butter-flour mixture, constantly whisking and smoothing out any lumps until the sauce becomes thick and completely smooth (this could take 2-3 minutes);
  • Prepare each burger by setting it on the heel of the bun (if not using buns just place the patty on a plate);
  • Add a slice of tomato and a slice of onion on top of the patty;
  • Smother in the béchamel;
  • Add black pepper to taste;
  • Top with the crown of the bun.


I reckon serving a burger is a fairly straightforward affair. The way I’ve set out this recipe, I’ve included how to ‘construct’ it. You may prefer to serve yours in a more DIY fashion with the béchamel on the side.

Check out all my Tom Hixson Masterchef recipes and be sure to have a look at

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Chris Osburn is the founder, administrator and editor of tikichris. In addition to blogging, he works as a freelance journalist, photographer, consultant and curator.

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