The slow-cooked oxtail on the bone results in fantastic-tasting burgers that are well worth the effort.

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Recipe Summary

prep:
1 hr
cook:
3 hrs
additional:
1 hr
total:
5 hrs
Servings:
8
Yield:
8 burgers
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil and butter in a skillet over low heat. Add onion and cook until starting to soften, 5 to 7 minutes. Add 5 peeled garlic cloves and cook until very soft and browned, breaking them up with the spoon, 5 to 7 minutes or more.

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  • Combine water, oxtail, carrots, onion skin, garlic skin, and bay leaves in a saucepan with a lid. Cover and cook stock over low heat until extremely tender, about 2 hours total.

  • While oxtail cooks, combine rosemary, sea salt, 2 cloves garlic, black pepper, coriander, and paprika in a mortar. Grind together. Transfer mixture to a dry frying pan over low heat. Roast, stirring occasionally, about 5 minutes. Return mixture to the mortar and crush again. Return mixture to the frying pan and roast over low heat, another 5 minutes. Grind again in the mortar. Repeat this process as needed until the mixture has the consistency of a fine, dry salt. Place rosemary salt in an airtight container until needed.

  • Remove bones from oxtail and reserve. Chop meat finely and set aside. Strain oxtail stock through a mesh sieve and return it to the saucepan. Discard vegetable remainders. Return oxtail bones to the stock and bring it to a boil over high heat until reduced to about 1 cup. Remove and discard bones. Add fried onion and garlic mixture and return chopped oxtail meat to the saucepan. Reduce heat and simmer until oxtail mixture is sticky and almost dry, about 30 minutes more.

  • Spread oxtail mixture onto a large plate or baking tray. Mash using a potato masher to be sure there are not lumps. Allow the mixture to cool completely, about 30 minutes.

  • Combine cooled oxtail mixture, ground beef, bread crumbs, mustard, ketchup, hot pepper sauce, and olive oil in a large bowl. Mix well. Form into 8 burgers and place on a plate. Cover and refrigerate at least 30 minutes.

  • Immediately before cooking burgers, rub a generous amount of rosemary salt onto each side to form a dry crust.

  • Preheat an outdoor grill for medium heat and lightly oil the grate. Grill burgers until blackened on the outside and cooked to desired doneness, 5 to 7 minutes.

Cook's Notes:

Do not add any salt to the mixture when cooking the oxtail stock; it will dry out the burgers.

When making the rosemary salt, you can also use your fingers to break up any lumps. You will have extra rosemary salt left; store it in an airtight container and you can add it to chips.

You can barbecue, griddle, or fry these burgers. How ever you cook them, the outside will blacken. This is the rosemary salt, and the blacker, the better.

Editor's Note:

Nutrition data for this recipe includes the full amount of rosemary salt ingredients. The actual amount of salt consumed will vary.

Nutrition Facts

320 calories; protein 22.1g; carbohydrates 8.9g; fat 21.7g; cholesterol 80.3mg; sodium 2824.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/18/2018
This was a very lengthy process but done right would have good results. I made these this weekend and the burgers were very tasty. The one part of the recipe that nearly ruined these was the "generous" rub on the burgers. When I see crusted in the title I think thick rub. If I would have been paying attention I would have realized that the majority of the rub is salt. Needless to say mine were way too salty almost to the point they were inedible which was a shame for how much work and time went into them. Ignore the "generous" and use sparingly instead. A light sprinkle on each side of the burger is all that you need. Read More
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