I recently did a slow cooked beef brisket. The meat was so tender, I thought it would be great on a burger.
- 1 kg Beef brisket
- 100 mL Spicy barbeque sauce
- 1 L Warm water
- 2 teaspoons Brown sugar
- ½ cup Red wine vinegar
- 5 tablespoons Worcestershire sauce
- 1 teaspoon Chilli flakes
- 1 teaspoon Garlic powder
- 2 Brioche buns
- 2 slices Smokey cheddar cheese
- Cos lettuce (shredded)
- Tomato (sliced)
- Garlic aioli
To a slow cooker vessel add the beef brisket.
Add the water, brown sugar, red wine vinegar, Worcestershire sauce, chilli flakes, and garlic powder.
Add the barbeque sauce on top of the beef.
Place the cooking chamber into the slow cooker, seal the lid and set for 8 hours.
After the timer goes off, turn off the slow cooker, unseal the lid and open the slow cooker. Remove the cooking chamber and remove the meat onto a cutting board.
With a sharp cook’s knife, slice the meat for the burger and set aside the rest of vacuum packing.
Make the burger as you desire.
Shoot a photograph and then eat the burgers.
Wash the dishes and then write the recipe up.
Write a blog post and hope your friends on social media share the recipe and make you famous.
I bought the brioche buns from Coles in a pack of four. I regard two burgers as one serving.
Frequently asked questions
Is the beef brisket better in the slow cooker or slowly roasting it?
I reckon barbequed in a wood smoked oven would be best, but the slow cooker does a good job without any mess.
Do you really need brioche buns?
No not at all, soft round buns or hamburger buns would be fine, but brioche buns add a touch of fancy to the meal. Brioche is sweet and it is light. If you can get them, I’d go with brioche. They make for a great gourmet burger.
How many can you eat?
I had two and felt satisfied. I could have eaten four but that would have been overboard.
What did you do with the rest of the brisket?
I cut it in half and vacuum packed the two pieces and put them in the freezer for two more meals later in the week.