Print Recipe
 Grigliata Mista
Servings
Ingredients
Burger
  • 50 gm panko breadcrumbs
  • 100 ml water
  • 1 kg Premium Beef Mince
  • 12 gm salt
  • 10 gm Garlic chopped
  • Chilli Flakes
  • 5 gm Sage chopped
  • 15 gm Flat leaf Parsely, chopped
Grilled Cos Hearts
  • 6 heads Baby Cos
  • 2 Ripe Ox Heart Tomatoes Washed and cored
  • salt
  • cracked black pepper
  • Pinch Dry Oregano
  • 50 ml extra virgin olive oil
Salsa Verde
  • 1 bunch Flat Leaf Parsley Leaves picked
  • 1/2 bunch Mint Leaves picked
  • 50 gm Sourdough Bread with crust removed
  • 3 tsp capers
  • 1 1/2 Anchovy Fillets
  • 250 ml olive oil
  • 25 ml White Wine Vinegar
  • Salt & Cracked Black Pepper
Profumo di Chianti
  • 200 gm Sea salt
  • 5 gm Rosemary
  • 5 gm Sage
  • 5 gm Thyme
  • 3 gm bay leaves
  • 5 gm Fennel Pollen
  • 12 Juniper Berries
The Union Station Grill
  • 2×400 gm piece of Union Station Porterhouse
  • 2 6-point Union Station Lamb Racks
  • 8 Veal T-bones 3cm thick
  • 12 Burgers
  • 6 Springs Rosemary
  • 8 Garlic Clove skin on smashed
  • Profumo di Chianti
  • Salt and cracked black pepper
  • extra virgin olive oil
Servings
Ingredients
Burger
  • 50 gm panko breadcrumbs
  • 100 ml water
  • 1 kg Premium Beef Mince
  • 12 gm salt
  • 10 gm Garlic chopped
  • Chilli Flakes
  • 5 gm Sage chopped
  • 15 gm Flat leaf Parsely, chopped
Grilled Cos Hearts
  • 6 heads Baby Cos
  • 2 Ripe Ox Heart Tomatoes Washed and cored
  • salt
  • cracked black pepper
  • Pinch Dry Oregano
  • 50 ml extra virgin olive oil
Salsa Verde
  • 1 bunch Flat Leaf Parsley Leaves picked
  • 1/2 bunch Mint Leaves picked
  • 50 gm Sourdough Bread with crust removed
  • 3 tsp capers
  • 1 1/2 Anchovy Fillets
  • 250 ml olive oil
  • 25 ml White Wine Vinegar
  • Salt & Cracked Black Pepper
Profumo di Chianti
  • 200 gm Sea salt
  • 5 gm Rosemary
  • 5 gm Sage
  • 5 gm Thyme
  • 3 gm bay leaves
  • 5 gm Fennel Pollen
  • 12 Juniper Berries
The Union Station Grill
  • 2×400 gm piece of Union Station Porterhouse
  • 2 6-point Union Station Lamb Racks
  • 8 Veal T-bones 3cm thick
  • 12 Burgers
  • 6 Springs Rosemary
  • 8 Garlic Clove skin on smashed
  • Profumo di Chianti
  • Salt and cracked black pepper
  • extra virgin olive oil
Instructions
Burger
  1. Place the breadcrumbs and cold water into a bowl and allow the breadcrumbs to soak up the water.
  2. Place all the ingredients and the soaked breadcrumbs into a mixing bowl with the paddle attachment and mix on slow speed until all the ingredients are mixed in thoroughly. Drizzle olive oil onto a tray.
  3. Roll the mixture into 100gm balls and shape into burgers place the burgers onto the greased tray.
  4. Mixture should make about 12 burgers.
Grilled Cos Hearts
  1. Pre heat a grill over an open fire.
  2. Cut the baby cos in half lengthways and wash under cold water strain off all excess water.
  3. Drizzle extra virgin olive oil over the cos halves season with salt and pepper and grill over an open fire turning over to cook both sides.
  4. Grate the ox heart tomatoes into a bowl season with the dry oregano, salt, cracked black pepper and 50ml extra virgin olive oil mix in to incorporate and spoon the tomato mixture over the grilled cos.
Salsa Verde
  1. Blend all the ingredients, except the salt and pepper, in a food processor or blender until smooth. Season to taste with salt and pepper.
  2. Store in an airtight container in the fridge for up to 5 days.
  3. Bring to room temperature before serving.
Profumo di Chianti
  1. Place all the ingredients into a food processor and blend until smooth and green.
  2. Keep any left-over seasoning in an airtight container or jar for future use.
Union Station Grill
  1. Season all the meat with the Profumo di Chianti, salt, cracked black pepper, smashed garlic cloves and the rosemary sprigs, drizzle with extra virgin olive oil cover with cling film and allow to marinate for 1 hour.
  2. Grill all the meat over an open fire to your liking basting with rosemary branches dipped in olive oil.
  3. Slice the sirloin, cut the lamb racks into chops and serve the grigliata mista with the salsa verde and the charred cos with tomato.