Beef Brisket Patties Recipe


Beef Patties just got an upgrade with this recipe from James Smith, The Tattooed Butcher. Super tasty and easy to make, never settle for mediocre patties again.



1kg mince brisket (preferably naval end)
15g basil – finely chopped
1 onion – finely chopped
1 egg
2 tsp onion powder
2 Tbsp Culley’s Pitmaster Beef Rub
2 Tbsp salt
1 Tbsp cracked pepper

Preferably try find somewhere you can buy minced brisket or if you have a mincer at home go out and ask your butcher for 1kg of naval end brisket. The naval end of the brisket is the thinner end that holds a lot more fat and makes a world of difference when it comes to flavour! This cut is also great for making your own beef sausages at home.


  1. Add all your ingredients into a mixing bowl and mix for a good 4-5 minutes! You will start to feel the meat get quite sticky and bind together.

  2. Once the meat has started to stick together, you can roll the meat into balls around 100-120g (depending on the size you want) then flatten down with your hand to make a Pattie.

  3. Cook for 3-4 minutes per side on a high temp then serve inside a burger bun with all your favourite added extras.

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