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

[Easttide]

This is simple but easily the best I've ever had. I live in St Louis MO.

1) Brioche Roll- buttered and quickly browned. - I'm in the US so can't recommend a roll, but I prefer a lighter, less dense roll.

2) Brisket- This is up to you. I like a dry rub, heavy on the brown sugar, mopped with cider vinegar and brown sugar mix once or twice.

3) Sliced dill Pickles. Here in the states most BBQ places worth their salt add a side of pickles, to everything.

4) Shredded Ice burg lettuce- arugula, kale, watercress, jalapenos you say? It's f**** barbecue!

5 & 6) A spicy and sweet BBQ sauce mixed in a squirt bottle with a horseradish "white bbq" sauce. Google it. Brisket, especially ones that have been made in advance of being served, can be dry and this combo is fantastic and true to BBQ's roots. The white sauce should be a base of horseradish, mayo, and lemon juice. Do you think old boy was putting sriracha sauce on his meat?

Slather roll with butter, grill bun, over pile meat, pile on pickles, piles on lettuce, liberally squirt with sauce, place top hat roll on and smile. 3 minutes tops.

If this doesn't win it's because you didn't try it. Trust me.

[diggityderp]

1. Toasted slow-dough/brioche bun. Halve garlic cloves and rub them over the buns, then lightly butter and toast them on a pan/griddle.

2. Brisket slices from the point side

3. BBQ sauce:

• 8oz. can tomato sauce
• 5 tbl brown sugar
• 1/4 cup mustard
• 3 tbsp Tabasco or similar
• 1 tbsp white vinegar
• 1 tsp black pepper
• Do not cook

4. Fried pickle slices

5. Crunchy fennel slaw:

• 1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
• 1 cup thinly sliced purple cabbage
• 2 scallions, chopped
• 2 strips bacon, cooked crisp and chopped
• 1/4 cup mayonnaise
• 3 tablespoons red wine vinegar
• 3 tablespoons chopped fennel fronds
• 1 teaspoon sugar
• Salt and freshly ground black pepper to taste

[CaptainQuintero]

Double post*

[CaptainQuintero]

What I usually make in the summer:

-ciabatta style bun; nice floury finish but with a decent strength so the bread doesnt get lost in the meat. Lightly toasted on the inside with plenty of butter/olive oil

-about half an inch to 3/4 inch of brisket

-about half an inch of black pudding, sliced to about 1/4 thickness, pan fried to give crunch

The gf likes to add some extra mature cheddar sometimes to cut through everything but I like to add a runny egg to give a richness overload

Just keep it simple, crunch and richness from the black pudding, a runny egg if you want the decadent gooey glory, moist brisket to give the thing some trousers and a floury flavour heavy bread to hold it all together

[finecigar]

I like to keep it relatively simple but add an unexpected ingredient that gets guests talking...

A show piece burger needs to have color, texture, and exciting flavors

1. A nice firm/fluffy Kaiser or sweet roll, maybe sourced from a local bakery that can make fresh? The roll has to live up to the quality/ dedication put into the meat.

2. Your Brisket

3. If cheese is desired, melt a single slice of havarti or sharp cheddar over the plentiful brisket...

4. BBQ sauce that compliments the meat but also has a life of its own.

(I make mine with a Sweet Baby Ray's base PLUS honey, siracha, orange juice, dash of cayenne, cumin, chili powder, pepper, + anything else to taste) You can make it more sweet or more spicy depending on your audience.

5. Now the "talk of the town": two slices of mango (I know it sounds crazy but I tried this out of curiosity one summer and the combination of mango with BBQ sauce and brisket/pulled-pork is to die for!) Everyone will want to try it at their summer BBQs.

6. Have to have a crunch element to complement the texture of the meat/fruit/cheese: Personally I don't make 20+ ingredient slaws or anything fancy. I mix extremely thin-cut (get out the Japanese knife ) slices of radish, napa cabbage, or carrots. You can mix these together with a sauce if desired but I recommend just letting the crunch be simple and not be a separate meal within a meal.

You won't be disappointed.

[helix]

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

Must be an Aussie thing Brisket on a bun is just that , beef on a bun , ground chuck on a bun is a Burger . IMH Canadian O. LOL.

[Olga]

I am no expert but I know one thing... it's the freshness and quality of the meat that make all the difference in the world.

[Kbb]

I would look to have balanced flavor and ease of construction.

1. Hawaii style sweet bun - To balance the spice of the brisket. Can get a large bun for sandwich and/or use small squares for sliders.

2. Brisket - Smoked and mild spice. I would recommend using a dry rub and use mesquite wood if available. I can provide a dry rub recipe I use for ribs that would work great unless you have this part already covered.

3. Hand cut medium sized fries. Lightly salted with a dash of malt or red wine vinegar.

4. Coleslaw - Cabbage, red cabbage, and carrot mix. Use Marzetti brand Coleslaw dressing. They have a global sales arm that sells bulk to the restaurant industry. Easy to make, gets better the next day.

5. Sauce - Mixture of 50/50 Mayo and Stone Ground Mustard (type with soft seeds still present for texture) and a dash of Chipotle powder.

Build sandwich from bottom up. Bottom bun, fries (soaks up any stray juices), Brisket, Coleslaw (not soupy), Sauce (squirt from bottle), and top bun. If you want to be fancy for sit down guests, serve the sandwich with the top bun on the side and use a criss-cross pattern with the sauce on top of the slaw.

• The sandwich would require minimal assembly time, so high output.
• All ingredients can be prepped in advance with only the fries to cook.
• Can be wrapped in paper for the on-the-go type that may need to eat one-handed while driving. The idea is to not toast the bun so any stray juice gets caught by the bun. However, this would mean you would not be heavy handed with sauce either so the bun does not get soggy.

Savory - Sauce/Fries/Brisket

Sweet - Bun/dry rub/coleslaw

Salt - Fries/dry rub

Acid - Vinegar

[ChefBoyRG54]

So, you don't have to use this, but if you could send me one with my next order...that'd be great ; )

1) Your brisket, generous portion

(assuming it's great based on your confidence)

2) Brown spicy mustard, or slight variation given I don't know the brisket make up of flavor

3) Kimmelweck/Kummelweck Roll

(popular in Buffalo NY as part of their beef on weck sandwich specialty that is absurdly delicious)

Provides a nice rye flavor with carraway seeds and a kosher salt exterior that would go well if your brisket has a nice sweet touch to it. I have a feeling that this roll hasn't been seen in OZ, as ive yet to see it outside of buffalo so you may have to commission the local bakery to make them, but you could/would bring a dynamic new flavor to the game!

The fine folks from Germany or Austria may be able to second this bread option. Although, the wiki page mentions the US version being softer and fluffier.

https://en.m.wikipedia.org/wiki/Beef_on_weck

Simple and straight to the point. 3 ingredients where the bread and brisket shine, while the mustard ties them together

Enjoy

Ryan

[ChefBoyRG54]

Duplicates lately lol

[jackupster]

Potato rolls are a must! Toasted! They are really soft and the sandwich will not squish out the sides when you bite it

Lots of brisket

BBQ sauce that has a balance of sweet and spicy trending toward spicy. In the states we have Stubb's Sweet Heat..perfect!

Melted cheese like a nice medium cheddar

Caramelized onions

Serve with potato salad, slaw and baked beans.

Glass of good amber/red ale.

[mrastigue]

Burger Style:

1. Your brisket ground (or chopped) to medium grind- then grilled on a flat top or grill. Seasoned with rough ground black peppercorns

2. Potato bun lathered with the following jam

3. Sweet chili pepper jam (jar or homemake) mixed with a desired amount of your favorite bourbon

4. Parmesan crisps (crunch element)

5. Mix of watercress and arugula (roughly chopped)

6. A FOH Partagas D4 on the side

Sub Style

1. Your brisket just chunked. Seasoned with rough ground black peppercorns

2. Potato style long roll

3. Jam: strawberries, cherry peppers boiled down to a jam in a mix of bourbon, honey, chili pepper/cayenne

4. Slices of either raw cucumber or garlic dill,pickles along the sides of the bun

5. Mix of watercress and arugula (roughly chopped)

6. A side of FOH Siglo VI

Michael J. Rastigue III

IPad sent

[Balboa]

Use a rye or pumpernickel bun, prefaerably rye

Brisket should be sliced thin with some fat

Spead mustard on the bun

Insert sliced brisket 8-10 slices

Top bun with dill pickel stabbed with giant toothpick

Serve with coleslaw

Keep it simple, the brisket is the star

[Smoker]

I need to make a spreadsheet lol

[BigRay023]

I like things simple and the meat to shine. So imagine if you will a brisket French dip or Chicago wet beef. Three things must be perfect. Brisket of course, thinly sliced. Heavy, dense roll that can stand up to a moderate amount of liquid. And the au jus/gravy, made from aromatics, stock and drippings. Split the roll, dip the beef in gravy and serve, to make it wer dip the inside of roll also. Optional paper thin sliced onions, dill pickle chips and a good creamy horse radish to bite through richness. Money!

[TomF]

Use kangaroo for the brisket.

[GavLew79]

Rob, i don't know your local ingredients, being from the UK but here's my effort. Delicious and simple.

1. Your smoky brisket

2. A brioche bun. Absolute must. The sweetness and shiny top...to die for.

3. Good mature cheddar, grated so that it melts easily on the warm brisket. The salty sour note sings with the next ingredients.

4. Bloody good pickled gherkins. Pickled with chilli flakes and mustard seeds, ideally, and a good cider vinegar.

5. Heinz burger sauce. This is the gem atop the crown. Similar to big mac sauce but better. If you can't get it then you can make it by mayo, dijon mustard, tomato ketchup, chopped up pickled gherkin and capers, brown sugar, worcester sauce, a little smoked paprika maybe.

6. A damn good napkin. They'll need it. The juicy, meaty, saucy mess of a foodgasm will get in the tradies (and everyone else's) beards, hands, hair! Fingerlicking good.

[Phinz]

A bit of an odd sounding mix, but the final product is outstanding:

1) Soft sweet bun, lightly toasted.

2) Blackberry jam, don't go crazy with it, just a light layer on the top bun.

3) Jalapeño. Just sliced, nothing fancy.

4) Bacon. Thick sliced, cooked crisp.

5) Cheddar.

6) Egg, over easy.

7) Brisket.

The smoke and fat from the bacon and brisket, the heat from jalapeños, richness from the egg, all cut by the sweetness from the jam and bun.... Yum!

[Zigatoh]

Brioche buns. Seriously, what's that all about? It's halfway to a doughnut burger (which is, ridiculously, a thing). Can't you wait for dessert until after your burger? Maybe we should dip the burger in sugar and add a good layer of jam too...

Anyway, carry on...

[Easttide]

Brioche buns. Seriously, what's that all about? It's halfway to a doughnut burger (which is, ridiculously, a thing). Can't you wait for dessert until after your burger? Maybe we should dip the burger in sugar and add a good layer of jam too...

Anyway, carry on...

Brioche typically is higher in butter, not sugar. What isn't better with butter?

[sjmistry]

I do not know local Aussie palates but I would construct the following sandwich:

1) We call em hoagie rolls over on this side but a roll that is crusty outside soft inside (i.e. baguette or bahn mi style role) buttered and grilled

2) Brisket with some burnt ends mixed into the sandwich

3) BBQ sauce- start with your tomato based bbq sauce but add maple syrup and brown sugar for your sweetness and Sriracha sauce for the heat. Sweetness and heat should be adjusted to your tastes.

4) Pickled green onions chopped- Personally I would probably also add chives and cilantro but not all people enjoy cilantro

Done. Simple. Balanced flavors of sweet, salty, spicy, sour, bitterness and umami. Textural components of soft and crunchy. Add an ice cold "brownie" and a nice puro and you are good to go.

-Shake

[Zigatoh]

Brioche typically is higher in butter, not sugar. What isn't better with butter?

Not got a lot of knowledge in this area myself but as an example tesco Brioche rolls have sugar as the second ingredient after flour, 14% sugar and 11% fat. Their Brioche burger buns also have more sugar than fat.

Seems like that isn't always the way but sugar looks to be at least twice as much in Brioche buns as in standard white buns as far as I can see.

[CaptainQuintero]

Not got a lot of knowledge in this area myself but as an example tesco Brioche rolls have sugar as the second ingredient after flour, 14% sugar and 11% fat. Their Brioche burger buns also have more sugar than fat.

Seems like that isn't always the way but sugar looks to be at least twice as much in Brioche buns as in standard white buns as far as I can see.

I think, but happy to be corrected, US bread has sugar added as standard, so a brioche wouldn't be any extra sugary compared to the standard there. Obviously having no sugar in ours makes brioche standout as very sweet.

That's my scientific contribution for the day!

[Smoker]

No clue how Rob is going to choose out of so many options!!

When I make burgers at home, I focus mostly on the meat, but as you already have that covered....

Bun: An ordinary, round, white bun that must have sesame seeds on, and it should always be at least as large as the meat that is going in there. I suppose this is different with brisket (never tried a brisket burger), as you cannot really over fill the bun. But I hate getting a whopping burger inside one of those 'idiot buns' that is half the diameter of the meat. Bun should be caramelised or toasted on the inside surfaces only. Nothing is worse than all the sauces and meat juices soaking into the bun and making it soggy. The caramelisation helps with this, and also adds a nice taste. I like the outsides of the bun untoasted as it advertises soft fresh dough! Toasting buns on the outside is usually an attempt at disguising staleness. Oh, the bun needs to be very cleanly sliced through so that you get clean toasting on the surface. I suppose if you're making hundreds, then pre-sliced buns will be the best option.

Cheese: I use a thin slice of very mature cheddar. None of that processed crap please! I guess this needs to be provided as an option, rather than compulsory. In that case, it wouldn't be that much more effort to offer two different cheeses - perhaps mild & mature cheddar.

Onions: Nothing attracts hungry customers more than the aroma of fried onions! Chopped into thin slices, slowly caramelised, then drained for a short period - this is what works best for me.

Salad: I use a mixture of grated carrot, very finely chopped baby spinach, and very finely chopped onions. The fine chopping is what makes it easy to dress the buns with the salad, and this particular recipe offers a nice crunch. Most hamburgers use lettuce in place of spinach, but I find the taste a lot better.

Ketchup: You need to use my home-made ketchup, but unfortunately you don't have the recipe. How many boxes of Diplomaticos 4s can you get your hands on? hahaha. Well, this needs to be a dark, thick ketchup with a sweet edge to it - just a small amount, and it should go directly on the meat, never on the bun!

I dress my cheeseburgers from bottom to top in this order (which helps to prevent the bun getting soggy):

Bun Heel

Cheese

Onions

Meat

Ketchup

Salad

Bun Crown

For me this is the best recipe - simple to make and a classic taste. The thing is, in order to make the best choice of fillings, it's pretty important to taste the meat that is going in there. Next time I'm passing, I shall pop-in for a sample

[Smoker]

Brioche buns. Seriously, what's that all about? It's halfway to a doughnut burger (which is, ridiculously, a thing).

I remember the first time I saw this. I found myself horrified and slightly aroused, all at the same time lol. Here's the photo: