Located in Nixa, Missouri    Shipping Nationwide



  • 1lb of rump steak
  • 2 slices of white bread
  • 1 white onion
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 2 tablespoons of fresh chopped coriander
  • 1 finely chopped red chilli (with seeds)
  • 2 teaspoons of dried oregano
  • tomato ketchup
  • 1 egg
  • Salt & Pepper
  • Burger buns and stilton cheese to serve


  1. Take the rump steak and mince it with the white bread and onion.
  2. Mix in the ground cumin, ground coriander, fresh chopped coriander, red chilli (with seeds), dried oregano, a good squirt of tomato ketchup, egg to bind, and a good pinch of salt and pepper.
  3. Form into 4 evenly sized patties (a good burger press can be used) and chill for 30 minutes.
  4. To cook, set up the egg for direct cooking using the cast iron griddle, and heat it to 400°F degrees dome temp.
  5. When hot, add the patties and cook for 5 minutes (dome closed).
  6. Flip the burgers onto a different section of the griddle and cook for a further 5 minutes.
  7. Remove the burgers when cooked, and cover them with foil to rest for 3-5 minutes.
  8. While they are resting, add the burger buns to the griddle and toast.
  9. When toasted, build the burger, topping it with a chunk of good stilton cheese.

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