Nick Lockyer, Executive Chef, Sandstone Point Hotel

In this recipe, the quality of the beef is really showcased. The burger pattie is comprised of three cuts – brisket, chuck and striploin. The brisket and chuck are less commonly known cuts of meat, and the striploin gives the pattie a different flavour profile. Served with cheese, lettuce, bacon and a good quality tomato relish, it’s a winning dish which will appeal to the whole family.

Serves 3


  • 200g brisket
  • 200g chuck
  • 140g striploin (lightly trimmed)
  • Good quality smoky bacon, 6 rashers
  • 180g field mushrooms, finely sliced and fried in butter with garlic
  • Provolone cheese, 6 slices
  • Fresh tomato relish
  • Green oak lettuce leaves
  • 3 lightly toasted brioche buns


Step 1

Mix the brisket, chuck and striploin together and mince 3 times, chilling in the fridge between each mincing. Bind together into patties.

Step 2

Grilled patties to the desired doneness.

Step 3

Assemble the burgers by adding the bacon, mushrooms, cheese, lettuce and tomato relish, and serve with chunky chips and aioli.