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Montpellier Mayonnaise Burger with Grill Roasted Shallots on Garlic Marrow Bun

Mouthwatering Montpellier Butter has been lending love to dishes (mostly fish and egg) for a century. For this beefy marrow enhanced burger, I have morphed it into Montpellier Mayonnaise. With a few changes, such as artichoke swapped for the gherkins, it makes for one perfect significant other for a beef burger. But to tell the truth, I could eat the "sherried" grill roasted shallots spread on the delectable garlic marrow bun, all alone, all day.

Ingredients 

3 fresh large eggs, pasteurized if desired
3 fresh rosemary stems
3 tablespoons olive oil
6 three inch beef marrow bones, cleaned of meat
1 & 1/2 teaspoons Louisiana type hot sauce
1 teaspoon anchovy paste
3 teaspoons kosher salt, divided
2/3 cup mayonnaise
2 teaspoons finely minced or pressed garlic, divided
2oz. chopped shallot, PLUS 18oz., peeled, quartered lengthwise
1/4 cup drained, minced marinated artichokes
1/4 cup chopped flat leaf parsley
4 tablespoons unsalted butter
6 rich bakery buns such as brioche or use Kaiser
2 tablespoon sherry vinegar
1 & 1/4 teaspoon fresh ground black pepper, divided
2 lbs. freshly ground beef 80/20 fat ratio, use 2/3 chuck 1/3 skirt steak or all chuck
1 & 1/2 cup baby arugula leaves

Instructions 

Preheat grill to high/400 degrees. Place 2 eggs in a small ovenproof saucepan, cover with water and bring to a simmer on grill (or side burner) for 3 minutes, cover and remove from heat. Allow to sit for 12 minutes, drain, peel, discard white.
Bruise Rosemary in a small bowl with back of wooden spoon. Add olive oil, toss. Place bones on sheet of heavy foil, pour on oil and rosemary, wrap with foil. Roast on upper rack of closed grill for 20 minutes.
Separate last egg, discard or save white for another use. Whisk yolk in medium bowl until frothy, add hot sauce, anchovy paste, 1/4 teaspoon salt, mayo, 1 teaspoon garlic, chopped shallots, and artichokes. Whisk smooth. Mash boiled yolks with a fork or press through a sieve. Whisk into mayo mixture. Stir in parsley. Chill.
Spoon and pour warm marrow from bones (4 tablespoons) into a large heavy heatproof sauté pan , add 1 tablespoons butter, 1/4 teaspoon salt and last teaspoon garlic. Heat and stir over low heat until melted and garlic is golden. Reserve 2 tablespoons melted garlic marrow in a small bowl. Dip split sides of buns into pan to coat. Set aside.
Sauté quartered shallots in remaining marrow mixture in pan over grill rack, or medium heat side burner with last 3 tablespoons butter until beginning to brown, stir in vinegar, 1/2 teaspoon EACH salt and pepper, cover and roast in closed grill for 15 minutes, or until browned stirring occasionally.
In large bowl, mix beef, 2 teaspoons salt, 1/2 teaspoon pepper, and reserved garlic marrow with a fork and form into 6 equal bun sized patties. Season with remaining 1/4 teaspoon pepper, and press a dimple into middle of each.
Grill patties on oiled grill rack (still on high/400) for 5 minutes per side or until medium doneness. Cover patties loosely with foil on plate. Grill buns.
Assemble. Top bottom bun with 1/4 cup arugula leaves, mayo, burger, shallots, and top bun coated with a thin coat of mayo. Makes six.

Comments 

I call for pasteurized egg, but if you prefer, nice farm eggs are best. And make sure you get a good coat of marrow on the buns, for a nice rich crisp crunch. For this recipe, since the marrow is not presented in the bone, pre-soaking does not seem to be an issue. In fact, it seems better not too.