• 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



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.