Colin Fassnidge's nose-to-tail burger

Step 1

For the pickle, place cinnamon and star anise in a dry saucepan over medium heat. Toast for 1 minute or until fragrant. Add remaining ingredients, except cucumber, and 1 cup (250ml) water, then bring to the boil.

Step 2

Place cucumber in a heatproof bowl and pour over pickling liquid. Set aside to cool, then chill for at least 30 minutes. Whiz the bone marrow in a food processor until very nely chopped.

Step 3

Transfer to a bowl with minces. Season and combine well. Divide into four equal portions. Roll each into balls and atten into four patties a little larger than buns (the meat will shrink during cooking).

Step 4

Chill for 30 minutes to rm up slightly.

Step 5

Heat a chargrill or large frypan over medium-high heat and brush with oil. Season patties, then cook for 2 minutes on one side until charred, then ip and cook for a further 1 minute or until almost cooked through. Place slices of cheese over each patty, then cook for a further 1 minute or until cheese melts and patty is almost cooked through.

Step 6

To assemble, spread half the relish over bun bases, then top with patties, drained pickle, more relish and bun lids to serve.