Quick BBQ Beef Brisket & Creamy Slaw Burger
with Mixed Salad & Corn Cob
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- Gluten
- Cashew
- Almond
- Wheat
- Eggs
- Soy
- Fish
- Milk
- Sesame
- May contain traces of allergens
- Hazelnut
- Lupin
Burgers with BBQ beef brisket and creamy slaw? Yes, please! This not-so-classic burger is all the things we love about modern Australian cuisine: no rules, all flavour.
Ingredients
1 sachet
All-American Spice Blend
1 packet
Mixed Salad Leaves
1 packet
Bbq Sauce
(May be present: Gluten, Cashew, Almond, Wheat, Eggs, Soy, Fish, Milk, Sesame)
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Almond, Hazelnut, Lupin, Sesame)
1
Corn
1 packet
Garlic Aioli
(Contains: Eggs)
375 g
Slow-Cooked Beef Brisket
1 packet
Slaw Mix
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Half-fill a large saucepan with boiling water and a pinch of salt.
• Cut corn cob in half.
• Cook corn in the boiling water over high heat, until tender, 5 minutes. Drain.
• Meanwhile, place bake-at-home burger buns on a plate and microwave in 10 second bursts for 1 minute.
• Halve buns and toast, cut-side down, in the frying pan over medium-high heat until golden, 3-4 minutes.
TIP: If you don't have a microwave, you can bake the buns straight on the wire rack at 180°C/160°C fan-forced for 3 minutes, or until heated through.
• Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.
• Return large frying pan, cook shredded beef (no need for oil) over medium-high heat, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Add the water and BBQ sauce and cook until combined and heated through, 1-2 minutes.
• In a medium bowl, combine slaw mix, garlic aioli and a drizzle of white wine vinegar.
• Top burger buns with creamy slaw and BBQ beef brisket.
• Serve with corn cobs (spread with a little butter if you like!) and any remaining slaw. Enjoy!
