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Texas Chopped Brisket Burger


beef brisket burger

Preparation Time 2 hours

Cooking Time 3 hours

Serves 4


1¼ kg Jack Purcell beef brisket

2 large brown onions, peeled and quartered
3 cloves garlic, peeled and bruised
2 tsp olive oil
500 ml salt-reduced beef stock

Dry Rub

3 tbsp brown sugar
1 tbsp smokey paprika
½ tsp freshly ground pepper
½ tsp coarse sea salt
1 tsp garlic powder
1 tsp onion powder

Sweet Potato Chips

350 g small sweet potatoes, finely sliced into rounds
1 tbsp extra virgin olive oil
¼ tsp sea salt

To Serve

4 sesame seed burger buns
2 dill pickles, sliced thinly
1 purple onion, finely sliced
barbecue sauce


Cooking Instructions:

  1. Rub Brisket all over with the dry rub. Place in a glass dish and cover with cling film. Marinate for at least 2 hours preferably overnight. Bring to room temperature when ready to cook
  2. 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.
  3. Turn the oven to grill setting set at 200°C and uncover brisket. Cook for 15 minutes turning once halfway through. Remove once crisp, set aside.
  4. While the beef is resting, set oven to 200°C, 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.
  5. Serve beef shredded and chopped in warm buns with pickles, onion and crisp sweet potato chips.

Essential 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.

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