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Preparation: 2 Hours | Cooking: 3 Hours | Serves: 4
Summer is prime burger time, and these Southern-inspired brisket burgers from the MLA’s australianbeef.com.au are a smoky, succulent delight. Get some friends over, kick back and enjoy.
Ingredients
- 1¼ kg beef brisket
- 2 large brown onions, peeled and quartered
- 3 cloves garlic, peeled and bruised
- 2 tsp olive oil
- 500 ml salt-reduced beef stock
Dry rub
- 3 tbsp brown sugar
- 1 tbsp smoky paprika
- ½ tsp freshly ground pepper
- ½ tsp coarse sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
Sweet potato chips
- 350 g small sweet potatoes, finely sliced into rounds
- 1 tbsp extra virgin olive oil
- ¼ tsp sea salt
To serve
- 4 sesame seed burger buns
- 2 dill pickles, sliced thinly
- 1 purple onion, finely sliced
- Barbecue sauce
Method
- Rub the dry rub over the beef brisket. Place in a glass dish and cover with plastic wrap. Marinate for at least 2 hours (or preferably overnight). Always bring beef to room temperature before cooking.
- Preheat oven to 170°C. Place roasting pan over a cooktop, and bring to a medium-high heat. Add 1 tablespoon oil and then the brisket. Brown all over and then add the rest of the oil, onions and garlic. Allow the vegetables to soften (about 8 minutes). Add stock, scraping the bottom of pan. Cover tightly with foil and place in oven. Cook for 2 hours and 45 minutes.
- Turn the oven to grill setting set at 200°C and uncover brisket. Cook for 15 minutes, turning once halfway through. Remove from oven once crisp, set aside.
- While beef is resting, set oven to 200°C. Place potato slices on a baking tray lined with baking paper, toss in sea salt and remaining oil and roast for 10-12 minutes until crisp.
- Serve beef shredded and chopped in warm buns with pickles, onion and BBQ sauce. Don’t forget the side of crisp sweet potato chips!
Tips
- Can be served with store-bought sweet potato chips.
- You can marinate the beef brisket for up to 48 hours if you want a really rich flavour.
- If you find the flavour of raw onion too strong, you can pickle the onions quickly by squeezing lemon juice over them before serving.
