Your Brisket Burger Recipe?....win a box of cigars

[El Presidente]

Ok I will put up a box of cigars IF we adopt your burger.

I have nailed Brisket in the Smokeshack smoker. I can cook 100 kilo/ 200+ lb's at a time. It is not difficult, great machine.

However I want to make a burger that is the talk of the town. One where tradies (tradesmen) cross town to purchase. The one you put on your bucket list of things to purchase a few times a week. One where people speak in awe. A legend.

Here is the brief.

1. keep it Simple.
2. No more than 6 ingredients, Bun (whatever type you recommend) and smoked brisket being two. That leaves you 4. As an example, a Coleslaw (whatever derivation should you wish is considered 1). We need to pump out hundreds, so simplicity is the key.
3. We are not Habanos. We won't double band them. Ingredients are to be readily sourced.
4. Take some time in explaining how to make them and put them together. We are not fools but if you have a "twist" explain how it is done. If you have a secret sauce, explain it for us.
5. Don't send me broke. Basics. Nothing too outlandish.

It will be a cracker box...for the right Burger

[JohnS]

A couple of articles to consider Rob, in your quest. A few months ago, a little burger store in Newtown, Sydney opened up called Jack's Newtown. Word got out pretty quickly that it was the Australian answer to Shake Shack. Soon queues were out the door. Having been to New York City, I've seen first hand how busy a Shake Shack can be.

http://www.notquitenigella.com/2015/11/10/jacks-newtown/

As can be seen, their burger offerings are quite simple. Why don't you check it out next time you're down at the warehouse?

In regards to special sauce, yes, this ingredient can be the difference between a good burger and a burger that people have to queue an hour for at your establishment. Below is a recipe for a 'Shake Shack' type sauce...

http://www.epicurious.com/recipes/food/views/Epicurious-Not-So-Secret-Sauce-51261820

[Jeremy Festa]

Sweeeeeeet!

Order your buns from Brewbakers in Albion.

If you want 'talk of the town' then you need a good bun.

Their levain is amazing, the French and Spanish sourdoughs are devine.

But I am calling a Como Vienna roll for this recipe, it is all-time, and the greatest bread I have ever had.

Richard is a wizard. I can introduce you.

For the filling...

Now I love that Coleslaw was mentioned, as you can include loads of ingredients into coleslaw, and it add up as one ingredient.

Same for the sauce.

Here goes:-

1.) Your brisket.

2.) Watercress

3.) Tomato

4.) Cheese (optional) but if its in, then go with a Tasmanian equivalent of Monterey Jack

5.) Coleslaw

Includes:- shredded white cabbage, red cabbage, carrot, coriander, parsley, a touch of cumin, white pepper, Hellman's Mayo, loads of lemon juice, need that acid to cut through and refresh from the brisket

6.) Sauce

Includes:- Chilli flakes, Heinz Tom Sauce, Touch of Worcestershire Sauce, Olive Oil, Hellman's Mayo, Dijon Mustard, Black Pepper

[Jeremy Festa]

Sweeeeeeet!

Order your buns from Brewbakers in Albion.

If you want 'talk of the town' then you need a good bun.

Their levain is amazing, the French and Spanish sourdoughs are devine.

But I am calling a Como Vienna roll for this recipe, it is all-time, and the greatest bread I have ever had.

Richard is a wizard. I can introduce you.

For the filling...

Now I love that Coleslaw was mentioned, as you can include loads of ingredients into coleslaw, and it add up as one ingredient.

Same for the sauce.

Here goes:-

1.) Your brisket.

2.) Watercress

3.) Tomato

4.) Cheese (optional) but if its in, then go with a Tasmanian equivalent of Monterey Jack

5.) Coleslaw

Includes:- shredded white cabbage, red cabbage, carrot, coriander, parsley, a touch of cumin, white pepper, Hellman's Mayo, loads of lemon juice, need that acid to cut through and refresh from the brisket

6.) Sauce

Includes:- Chilli flakes, Heinz Tom Sauce, Touch of Worcestershire Sauce, Hellman's Mayo, Dijon Mustard, Black Pepper

excited.

call me.

[Guest photorob]

I'd use hot cross buns for your brisket burger, melting a good amount of swiss cheese on the top half of the bun, or over the meat.

Other toppings: Sautéed mushrooms, chopped green onions. Yea, only 2 toppings + cheese, the brisket should be the star of the show.

Sauce/spread: (spread on bottom of bun) made with 1 part Sriracha sauce, 1 part ketchup, 1 part mayonnaise. You might need to alter the ratio depending on how smokey or seasoned your brisket is and can add a drop of honey or maple syrup to the mix if you think the sandwich needs a little added sweetness.

I use that sauce for a lot of things. Try dipping your grilled cheese or chicken strips in a Sriracha/mayonnaise/ketchup mix some time! Also, again- depending on what spices are on your brisket, or how smokey it is, you may want to substitute the swiss with cheddar so that the cheese stands up to it.

Let me know if you try this.

[Zigatoh]

1 bun

2 beef brisket

3 beef burger

4 pulled pork

5 bacon

6 selection of topping available - ketchup /bbq sauce, fried onions, pickles, jalapeño - sounds like cheating but this kind of customisation to taste is always available isn't it? Plus this bit could be done by the customer, sauces at the table for example (not seen the cafe, is it table service?)

[westg]

Bun sure you will pick what is suitable ...perhaps have two options though for the weirdos

Brisket ...DONT go easy on it

wasabi mayo

shredded radish or sauerkraut

cheese again sure you will pick something suitable...don't give the weirdo's to many options... and sliced cheese

German mustard

no tomatoes or lettuce... and for the love of Christ... no beetroot

[cooper669]

In this order:

Torta or brioche bun

Brisket

Coleslaw

Crumbled blue cheese

Drizzle hot wing sauce of your choice. I use Franks original

Try it!

[Jeremy Festa]

Bun sure you will pick what is suitable ...perhaps have two options though for the weirdos

Brisket ...DONT go easy on it

wasabi mayo

shredded radish or sauerkraut

cheese again sure you will pick something suitable...don't give the weirdo's to many options... and sliced cheese

German mustard

no tomatoes or lettuce... and for the love of Christ... no beetroot

Two bun options are a great idea.

Sent from my iPhone

[westg]

Two bun options are a great idea.

Sent from my iPhone

you can even get small buns and do 3 sliders ...or half and half's

[Fuzz]

Damper roll or maybe a Kaiser roll

Brisket

Shredded pickled carrots and radishes

Cucumber

Spicy Mayo (mayo, sriracha, mustard)

[zeedubbya]

Here's my favorite all time way to do to a brisket. The good thing is all the parts can be served on other things or as sides (onion rings), always a plus in a kitchen.

1.) Find a good quality bun which is most like a slightly soft, fresh from the oven baguette. Can't be too chewy but has to hold up to the sauces your going to put on this sandwich.

I use a Challah from a local Deli and toast it or grill it.

2.) Mix up a simple modified Cuban Mojo style sauce of Lemon Juice, Lime Juice, Finely Diced Onions, Minced Garlic, Salt and Freshly Ground Pepper, and a little bit of olive oil. Mix this with Mayo to create a nice smooth sauce.

1/3 cup olive oil

4-5 cloves garlic, minced

2/3 cup equal portions of Lemon and lime juice

1/4 cup finely diced onions

Salt and freshly ground black pepper, to taste

2 cups mayonnaise

3.) Make this barbecue sauce. Triple or quadruple ingredients for a decent portion.

2 tablespoons of Ground Mustard Powder

1/4 cup honey

1/4 cup light brown sugar

1/2 cup apple cider vinegar

2 tablespoons of sriracha sauce

2 tablespoon ketchup

2 teaspoons Worchestershire sauce

1 teaspoon garlic powder

ground black pepper to taste

Heat to boiling and simmer for about 15-20 min until slightly thickened.

4.) Smoked cheddar cheese--smoke your own if you want! I have no clue how to smoke cheese, but I bet it's got a wonky burn!

5.) Batter up some onion rings with Panko bread crumbs and beer.

( I also like to do this with pickles, but as an appetizer while the oil is hot)

large white onion (sliced to 1/2 inch rings)

1/2 cup flour

1/4 cup cornstarchMd

1/8 teaspoon cayenne pepper

1 cup beer

2 cups panko crumbs

1 cup vegetable oil

Mix all ingredients except Panko and Onions and Oil. Dredge onions in the mixture and then dredge in Panko and fry until golden brown.

6.) Your briksket--Make sure the ratio of brisket to bread is right. This is critical. It's why 1/4 pound hot dogs and King Size Candy Bars never made it big I believe--ratios off.

Anyhow--toss the brisket in a little bit of the barbecue sauce until it's very lightly sauced. Don't want the sauce overtaking flavor but adding to it. Heat up the brisket and sauce together--possibly held heated for service anyway.

Spread the mayo mojo on top and bottom of toasted challah roll, top with thin sliced smoked cheddar and let heat from brisket and toasted bread melt the cheese slightly. Add a couple crispy onion rings, cut in half and you've got a hit. I like it just like this, and again although it seems complicated--in a Cafe setting I see it being fairly simple to have on hand and ready to assemble.

[Jeremy Festa]

Damper roll or maybe a Kaiser roll

Brisket

Shredded pickled carrots and radishes

Cucumber

Spicy Mayo (mayo, sriracha, mustard)

Damper roll

Far king straya carnt

Sent from my iPhone

[Jeremy Festa]

I've had a few drinksh

Sent from my iPhone

[Fuzz]

Damper roll

Far king straya carnt

Sent from my iPhone

Bloody oath, mate! Love a nice big damper roll with some roast chicken and spicy mayo.

[JohnS]

I've had a few drinksh

Sent from my iPhone

You just stay in the good books mate! Remember, happy wife = happy Jeremy. Love your burger recipe by the way.

Furthermore, I found this article tonight on In-N-Out burgers, it's a good read too El Pres...

http://www.news.com.au/lifestyle/food/eat/weve-discovered-the-secret-to-innout-burgers/news-story/537d0f08d4a8490dda2503b731c6c303

[Blazer]

Forgive my ignorance, but do you grind up the brisket like we do with ground beef? I'm pretty clueless about all things Aussie.

[Overproof]

Please not another hipster burger!

Minimal sauce, let your beef do the talking if it's good enough.

1. Buns = elcheapo hamburger rolls from Coles or woolies un toasted and heavily buttered

2. Brisket with Red Leicester Cheese melted over the top

(If you do decide to use a BBQ sauce the McCormack 'smokey BBQ' from Coles is nice)

3. Red onion and jalapeño fried off in a pan

4. Tomato

5. Shredded iceburg lettuce

6. Top bun speaded with an equal mix sauce while egg mayo/Dijon mustard with a pinch of curry powder.

[Overproof]

Double post

[earthson]

1. Torta/bolillo/telera bun

2. Mayo- and mustard- based coleslaw (cabbage, carrots, parsley, touch of caraway) on bottom

3. Your brisket

4. Sliced dill or half-sour pickle rounds on top

Press this sandwich in the manner of a Mexican torta or Cuban sandwich

5. Choice of 2-4 bbq sauces the customer applies him or herself. Have one standard ketchup-based, one piri piri, one mustard-based ("carolina style") and one house sauce (Pres's Choice!).

I don't know what bbq sauces are like in Australia and if they are similar to those commonly found in Merka, but you're getting a southeast/hispanic fusion thing here I've seen work well before.

Best of luck in your new cafe!

[wabashcr]

I'm a minimalist when it comes to BBQ.

1. Good roll (something crusty but soft inside, like a kaiser)

2. Brisket

3. Sriracha and/or BBQ sauce (optional)

I saw the pics of the brisket. It doesn't need any fancy dressings or toppings. Just a vehicle to get it from plate to mouth. If you want to add some onion or pickle on the side to provide some crunch, that's ok.

[Corylax18]

Forgive my ignorance, but do you grind up the brisket like we do with ground beef? I'm pretty clueless about all things Aussie.

No it gets sliced or "chopped"/"pulled" I prefer sliced for the Brisket, if its going on a Sandwich. Much easier to eat.

[ayepatz]

Plain white sour-dough bun.

Iceberg lettuce.

Tomato.

Brisket.

Sriracha sauce.

Creamed corn.

Here's a good recipe for creamed corn I've tried. You can make it up before in big batches.

http://allrecipes.com/recipe/53304/cream-corn-like-no-other/

[Corylax18]

Rob,

With Brisket looking like that I would advise K.I.S.S.

You've already done the hard work. The sandwich should just be a vessel to get it into your mouth!

PLEASE don't put cheese on it.....

1. Brisket.

2. Soft Bun. Like a Kings Hawaiian, but larger.

3. Pickles (they usually reserve the pickles for Pork sandwiches but the acidity plays perfect with the fat in the meat)

4. A splash of sauce

5. Butter Lettuce

6. .........

If you need more than that, start over on the Brisket! If you are going to chop or pull the meet rather than slice it. Mix a small amount of sauce back into the chopped meat. Just a little, it goes along way towards making the final product moister and tastier.

I've lived in North Carolina, Kansas City, and Oklahoma. Spent countless hours travelling through and working in Texas, Tennessee and Kentucky. Good BBQ and all that comes from it starts on the smoker. Make sure the sauce you pick pairs well with the flavors of your rub, same with the bun and pickles. A Blueberry Habenero sauce may sound fun/interesting, but does it work with your rub?.

Everything you add should compliment and add to the flavor of the meat, not compete with it.

[Turbo56]

Simple recipe

G'day Barbie

1: King's Hawaiian roll: split and toasted

2: Brisket

3: Egg fried over easy

Optional sauce: 2 parts sriracha, 1 part Soy Vay teriyaki sauce

Assembly: Take sliced brisket and douse in combined sauce. Line bottom toasted roll with brisket. Top with fried egg. Finally top with other half of toasted roll.