David Haetzman's recipe: The Huxley Burger

Published: May 5, 2015
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David Haetzman of Edinburgh restaurant Kyloe and The Huxley gives his recipes The Huxley Burger.

Finely dice or mince the meat and the bone marrow. Season and make into patties. Refrigerate for 20 minutes to allow the burgers to firm up. Lightly brush the burgers with oil and cook in a hot
griddle or pan for 2-3 minutes on each side. Add the cheese and place under the grill to melt. Build your burger.

Why not source Scottish island ingredients yourself and book a ferry journey with CalMac?


  • 250 g rib cap
  • 250g rump tail
  • 125g fillet trim
  • 125g beef fat
  • Salt and pepper
  • To serve:
  • 4 brioche buns – toasted
  • Shredded iceberg lettuce
  • 4 slices beef tomato
  • 4 slices pickled cucumber
  • 4 slices Isle of Mull cheddar
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