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For the burger patty: Mix the onion and thyme with the ground beef and then shape into a patty and stick the bone in to make it look like a chop. Wrap the caul around the patty, which holds the bone in place. Sprinkle the burger on both sides with salt and pepper, and then grill it over a wood fire.
Butter the cut sides of the bun and then grill until toasted. Slather some red wine puree on the bottom bun, place the patty on top and slather some tartar sauce on the top bun; layer in some lettuce and assemble. Serve hot.
When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.