How to make super tender beef brisket brioche burgers | Yummy Lummy

I recently did a slow cooked beef brisket. The meat was so tender, I thought it would be great on a burger.

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Beef brisket brioche burgers with lettuce, tomato, smoked cheddar cheese and garlic aioli made by Gary Lum
Beef brisket brioche burgers with lettuce, tomato, smoked cheddar cheese and garlic aioli


How to make super tender beef brisket brioche burgers | Yummy Lummy
Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
With this recipe, you will have the most satisfying of burgers. Tender meat, cheesy flavour and a sweet brioche bun.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
  • 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
  1. To a slow cooker vessel add the beef brisket.
  2. Add the water, brown sugar, red wine vinegar, Worcestershire sauce, chilli flakes, and garlic powder.
  3. Add the barbeque sauce on top of the beef.
  4. Place the cooking chamber into the slow cooker, seal the lid and set for 8 hours.
  5. 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.
  6. With a sharp cook’s knife, slice the meat for the burger and set aside the rest of vacuum packing.
  7. Make the burger as you desire.
  8. Shoot a photograph and then eat the burgers.

  9. Wash the dishes and then write the recipe up.
  10. Write a blog post and hope your friends on social media share the recipe and make you famous.

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.

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Medical Fun Facts

Disclaimer and a note on mass and energy

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. 

For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations. 

10 Responses

  1. Thanks Gary. Love this. Coincidentally I also cooked beef brisket this week, but was a bit disappointed with my attempt. Your recipe looks fabulous and I will have to try it next time.

  2. Egads! I keep trying to hit the like button and it refreshes the page instead! Freaking WordPress! Well, I like these. My mouth is watering! Haha, have to remember never to come here when I feel hungry. :))

    1. These sort of little, well maybe not little burgers were really nice for dinner. Tonight I’m making a chicken curry.

  3. 8 hour cooked beef! It must be so tender and soft that it is literally melt in the mouth. I don’t know about you, but I always find it so easy to overcook meat. Soft meat is not my strength 🙁

    Good choice with the cheese. Bright and yellow. I always love seeing cheese go along with your meals because I love cheese too 😀 I might have missed a post or just forgot, but have you cooked a meal where cheese is the main ingredient and it makes up most of the dish? Mac ‘n cheese and pizza don’t count 😀

    1. Thanks, Mabel, the meat was really tender, it had a nice thin layer of fat 😋 too which was good on the sandwich.
      I’ve never done a cheese post. I’ve often wondered about doing a cheese fondue, but living alone means a whole heap of cheese. Not that there’s a problem with that 😃
      Today, I’m making a chicken curry in my slow cooker.

    2. Haha. I like my meat tender and juicy without the fat 😀 Cheese post, cheese post, cheese post. You can make a mini cheese fondue 😀

  4. #8 said you had soup, too?????? This does look completely delicious and I think it would be fun to eat with or without soup. I’d probably go for something really bad for you like American fries. Cuz I wanted a burger and fries tonight for dinner!!!

    1. Good pick up. I copied some text from a previous recipe. Thanks for the proof reading Kris 😃
      Hot chips would be great with this, or potato gems (tater tots) would be my choice.

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