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Twice-ground beef burgers

Posted on : 11 October 2016

The secret to a great beef-burger is not one, but two cuts of delicious Australian farm-fresh beef. A hit of spice, a dab of mustard, hand-cut chips – it’s perfect for entertaining.


  • 400g chuck beef, diced
  • 400g beef rump steak, diced
  • 2 tsp fine salt
  • 2 tsp Herb de Provence
  • Cooking oil spray
  • 4 slice Provolone cheese
  • 4 crusty rolls, split
  • 2 Tbsp aioli
  • 1 Tbsp mustard seed oil
  • 1 cup radicchio leaves, torn
  • 2 ripe tomatoes, sliced
  • ½ white onion, sliced into rings
  • Thick-cut chips, to serve


1. Combine the beef, salt and Herb de Provence in a bowl, toss well, and refrigerate for 4 hours.  Pass through the wide blade of a mincer, and refrigerate for 1 hour. Pass again through the wide blade of a mincer, keeping the strands of the meat parallel. Wrap tightly in cling film to form a log, then refrigerate for 1 hour. Slice into four patties.

2. Sprinkle with cooking oil spray, then cook on a hot barbeque for 4 minutes each side, until just firm. Top with cheese while still hot. Brush the rolls with aioli and mustard, then build radicchio and tomato on top. Place a pattie on the salad, finish with onion, then serve with thick-cut chips.

WORDS: Ed Halmagyi

This recipe was first published in roughcut magazine issue 3 June 2016


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