SERVES 4

INGREDIENTS

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

METHOD

1 Combine the beef salt and Herbes de Provence in a bowl, toss well, then refrigerate for 4 hours. Pass through the wide blade of a mincer, then refrigerate for 1 hour. Pass again through the wide blade of the mincer, keeping the strands of 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 barbecue grill for 4 minutes each aside, 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.