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 are a smoky, succulent delight. Get some friends over, kick back and enjoy.


  • 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


  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!


  • 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.

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