BBQ Beef Brisket Burger
with Cheddar Crisp, Apple Slaw & Fries- Eggs
- Gluten
- Milk
- Soy
- Wheat
- Sesame
- Sulphites
- May contain traces of allergens
From the tender beef brisket to the sharp Cheddar crisp, tangy pickled cucumber and creamy slaw, there's a lot to love in this burger - right down to the charcoal bun! Serve with oven-baked fries, and don't forget the burger sauce for dipping!
Ingredients
1 packet
slow-cooked beef brisket
2
potato
1
cucumber
1
apple
1 bag
shredded cabbage mix
1 packet
mayonnaise
(Contains: Eggs;)
2
charcoal burger bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Sesame, Sulphites.)
1 packet
burger sauce
(Contains: Eggs;)
1 packet
Cheddar cheese
(Contains: Milk;)
1 packet
BBQ sauce
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
¼ cup
water
¼ cup
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Place slow-cooked beef brisket in a medium baking dish. Pour liquid from the packaging and the water over the beef. Cover with foil and roast for 22 minutes. Remove from oven. Uncover, then turn over beef. Roast until browned and heated through, 8-10 minutes.
While brisket is roasting, cut potato into fries. Place on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt. Toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
While fries are baking, thinly slice cucumber into rounds. Thinly slice apple into sticks. In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add cucumber to the pickling liquid. Add enough water to just cover cucumber and set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
While cucumber is pickling, place shredded Cheddar cheese in even circles (one per person, about the same size as the burger buns) on a second lined oven tray. Bake until cheese is golden and crispy at the edges, 6-8 minutes (watch it doesn't burn!). Meanwhile, combine apple, shredded cabbage mix and mayonnaise in a large bowl.
Bake charcoal burger buns directly on a wire oven rack until heated through, 3 minutes. In the baking dish, shred brisket using two forks (or slice, if you prefer). Add BBQ sauce and toss to coat. Season to taste.
Drain pickled cucumber. Slice burger buns in half. Top each bun base with a layer of BBQ beef brisket, pickled cucumber, apple slaw and a Cheddar crisp. Divide burgers and fries between plates. Serve with burger sauce.
