Inspired by the French dish “steak haché à cheval”, this BBQ version packs absolutely everything into it. Mustardy-sweetness with a hot kick and runny yolk to boot. Great for a low carb option, on a hot, sunny day. Warning: this is frikkin’ juicy!
1. Heat the rapeseed oil in a frying pan, add the onion and cook until just brown. Add half the rosemary towards the end and cook out for 30 seconds. You want the onion to catch a little burn. Transfer into a large bowl to cool.
2. Heat your barbecue to a high heat (200°C/495°F)
3. Add the mince, packet of Red’s Beef Rub, Red’s Mustard BBQ Sauce, half the parsley to the bowl of cooled onion and rosemary. Mix through lightly with your hands until evenly mixed.
4. Form into even patties, oil the grates of the barbecue and cook for 3-5 minutes on each side until cooked though or 75°C/167°F internal temperature. If you are grinding your own chuck and using it immediately, you can cook it to rare if you wish or 50°C/122°F.
5. Transfer the patties to a warmed plate and cover with tin foil, shiny side in to rest.
6. Heat 4 tsp of butter in a skillet and carefully break the eggs and cook them sunny side up until the whites are firm. Remove the tin foil from the steak hache plate, spread 1 tbsp Red’s Unholy BBQ Sauce over each pattie and crown each one with an egg. Season the eggs with salt, pepper and a dash of hot sauce.
7. Heat final 4 tablespoons butter in a skillet until it starts to foam, then combine the capers and the remaining parsley and rosemary. When the butter just starts to brown, pour equal amounts of the sauce over each egg/pattie and serve hot with a rocket and burnt beet salad.
8. Shed a tear and engulf.