The famous Bluebird burger

Bluebird Burger

Head Chef Matthew Robinson has shared his secrets to create the perfect #bluebirdburger.

•  Serves 4  •


400 g brisket

400 g rib flap

4 brioche burger buns

4 slices beef tomato

4 slices Monterey Jack cheese

100 g chopped iceberg lettuce

100 g burger sauce (mixture of ketchup and mayonnaise)


  1. To make the ultimate Bluebird Burger- first you need to get the meat right and use beef brisket & rib flap and cut into strips approximately 1cm wide.
  2. Place these strips on a plate and pop into the freezer to chill- ideally you want your beef to be 1°C. This is to stop the meat from losing its texture when it’s minced.
  3. Next step is to mix together and mince the meats.  Once minced, roll the mince into 200g patties/burgers. If you don’t have a mincer then ask your butcher to do this for you.
  4. Place back in the fridge to chill for 1 hour.
  5. Preheat the oven to 180C.
  6. Heat a grill pan or BBQ, season the patties/ burgers and place onto the grill or BBQ
  7. Cook on each side for 1 minute then place in the oven to finish off for 6 minutes.
  8. Remove from oven and allow burgers to rest for 4 minutes.
  9. Assemble your burger by adding cheese and other garnishes! Et Voila the perfect Bluebird Burger!

Follow Matt Robinson on twitter @chefrobbo