November 11, 2016

Texas Chopped Beef Brisket Burger

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Latest News

The Science of Resting Meat
Read more
The Science of “Caramelising” Meat
Read more
Teys 2020 Sustainability Report
Read more