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.
- 200g brisket mince
- 200g chuck mince
- 140g striploin (lightly trimmed), minced
- Good quality smoky bacon, 6 rashers
- 180g field mushrooms, finely sliced, plus butter and garlic to cook
- Provolone cheese, 6 slices
- Fresh tomato relish
- Green oak lettuce leaves
- 3 lightly toasted brioche buns
If you’re mincing the beef yourself, mix the brisket, chuck and striploin together and mince 3 times, chilling in the fridge between each mincing. If the butcher has minced it for you, mix the brisket, chuck and striploin together and chill in the fridge for at least an hour.
Take your chilled beef mince and bind together into patties. You can do this by taking small handfuls and rolling them into 4-5cm balls.
Heat a fry pan over medium heat and add oil to the pan. Add your mince balls into the pan, flattening them out with the back of your spatula. Be careful not to break the patties.
Grill for 3-4 minutes each side depending on your desired doneness.
Meanwhile, toast your bun using the oven grill.
Fry up the bacon in a small fry pan.
Fry the mushrooms with butter and garlic in a small fry pan.
Assemble the burgers by adding the bacon, mushrooms, cheese, lettuce and tomato relish, and serve with chunky chips and aioli.