Method

• 1.
  Slice the chuck and point-end brisket into large pieces. Place in a meat grinder and pass through twice to create a fine mince. (Alternatively, ask your butcher to do this for you, or use regular beef mince.) Season with salt.
• 2.
  Layer two long sheets of cling film on top of each other and shape the mince into a long log in the centre, leaving plenty of cling film bare at either end of the log. Working from one long edge of cling film, roll to wrap the mince. Twist the ends of the cling film together and, holding the twisted ends, push the roll away from you against the bench to tightly wrap the mince. Chill for at least 12 hours, or up to 5-6 days.
• 3.
  Remove the mince from the fridge and slice into 100g-150g patties. You should make around 15 patties.
• 4.
  Halve the burger buns and toast in a separate pan greased with clarified butter, cut-side down, until golden. Set aside and keep warm.
• 5.
  Place a cast iron pan over high heat. Add a little clarified butter and, in batches, place patties in the pan. Using the bottom of a pot, flatten patties so they are a little larger than the burger buns.
• 6.
  For the smash burger, place a heap of shaved onion on top of the patty and cook 70 per cent of the way through on one side, then flip. Place two pieces of cheese on top and cook until the cheese is melted. Place another slice of cheese on the base of a burger bun and top with the patty and cooked onion, and the top of the bun.
• 7.
  For the Mary’s burger, cook patty 70 per cent of the way through on one side, then flip. Place a slice of cheese on top on the patty and cook until melted. Place mayonnaise on the base of a burger bun, followed by the patty with cheese. Top with lettuce, onion, tomato and the top of the bun.
• 8.
  For the Aussie burger, cook patty 70 per cent of the way through on one side, then flip. Place a slice of cheese on top on the patty and cook until melted. Place mustard, ketchup and diced onion on the base of a burger bun, then top with the patty and cheese. Layer with a slice of pineapple, fried egg, lettuce, tomato, beetroot and the top of the bun.