Recipe
Texas chopped brisket burger
Forget the mince patty, this recipe uses a slow-cooked brisket to create a southern delight.
- Serves 4
- Prep Time 120 mins
- Cooking Time 180mins
Ingredients
- Serves 4
Method
- Rub Brisket all over with dry rub. Place in a glass dish and cover with clingfilm. Marinate for at least 2 hours preferably overnight. Bring to room temperature when ready to cook.
- 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 to the pan. Allow the vegetables to soften, about 8 minutes. Add stock, scraping bottom of pan. Cover tightly with foil and place in oven. Cook for 2 hours and 45 minutes.
- Turn the oven to grill at 200 degrees and uncover brisket. Cook for 15 minutes turning once halfway through. Remove once crisp, set aside.
- While meat is resting, turn oven onto 200 degrees, place potato slices on a baking sheet lined with baking paper, toss in sea salt and remaining oil and roast for 10-12 minutes until crisp.
- Serve meat shredded and chopped in warm buns with pickles, onion and crisp sweet potato chips.
Tips
- You can serve with store bought sweet potato chips.
- You can marinate beef for up to 48 hours to get a much richer flavour.
- You can pickle the onions quickly by squeezing lemon juice over them before serving if the flavour of raw onion is too strong for you.