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

[mikemerry]

Great idea Prez, here is my 0.02 cents.

The FOH Custom Brisket Roll,

Space is always the issue in a kitchen; so skip the bun and use a pita wrap instead. It serves multiple purposes, first they can be stacked on a shelf which will eliminate the needed storage for tones of buns and second, a wrap to go can be eaten much “cleaner” than a burger bun. With room being an issue and cost, maximize your smoker by smoking garlic and red peppers to complete the dish. The chimichurri is in the recipe because smoked meats can make dish dull after 5 bites. The acidy of the sauce with keep the dish vibrant and fresh.

So this is how it would stack up

1. Pita wrap

2. Smoked garlic aioli

3. Your brisket

4. Smoked red pepper

5. Chimichurri sauce

6. Cheese- blue or feta (cost permitting) or shredded smoked mozzarella (put in the smoker)

Garlic Aioli; smoke a whole bulb of garlic (about an hour or more depending on temp of smoker) for every 500 ML of sour cream (you can make your own mayo/sour cream but why bother). In a food processor, mix the peeled smoke garlic and the sour cream than add some lime juice (1 lime with some zest). Let it set for 20 mins in the fridge.

Smoked Red Pepper; place pepper pieces (follow this link on how to cut peppers https://youtu.be/hZGqtmwboHU) than brush with a little olive oil and season with salt and pepper. Smoke until the peppers are soft. Store in an airtight container in the fridge.

Chimichurri sauce; 1 cup of loose parsley, 2/3 cup of cilantro, 3 tablespoons of tarragon, 6 smoked garlic cloves, teaspoon of red pepper flakes, 2 tablespoons of kosher salt, 2 teaspoons of dried oregano (1/4 cup of hot water), ¼ cup of red wine vinegar or tarragon vinegar (whichever is cheaper) and ½ cup of extra virgin olive oil.
In a cup add the hot water, oregano and salt. Let this sit for 5 minutes. In a food processor, add parsley, cilantro, tarragon, garlic, and red pepper pulse 10-12 times. Add the water mixture and vinegar mix pulse briefly to combine. Transfer to a storage bowl and mix (whisk) in the remaining olive oil. Store in the fridge for up to 3 days.

Finally, I would suggest you make your own hot sauce and serve oysters raw. “Buck a shuck” type of thing… surf and turf platter maybe…. Just something to add to your brand….. Mezcal hot sauce.. also do a Cubano version with mustard and a pickle.

Good luck Prez!

[mikemerry]

BTW this is the type of pita wrap I am mentioning.

[Stanislaw]

Hmm, lots of good ideas on this but the topic brings me out of hiding because I have experienced a remarkable burger that has brisket and isn't the most complicated thing to make...

From bottom to top:

Brioche bun (sorry "haters" but the brioche plays with the juicy fats quite nicely)

Beef patty cooked medium

Aged cheddar

Sautéed wild mushrooms

Your brisket

Your favorite smoke sauce

Egg sunny side up

Brioche bun top

That's all there is and it's quite marvelous... Followed by a fantastic stick like say a lusi or monte 2 and a cold beer...

[bummy]

1. Hamburger bun

2.tasty cheese ( lightly toasted on the bun)

3.Your Smoky Brisket

4.Caramelised oinion

5.Chared grilled capsicum

6.Salad ( graded carrots, baby spinach ,& chopped red ionion)

As a tradie make it quick , make it simple ( it's not a sit down meal fine dinning meal) & make it under $10 dollars with a bottle of water!

Your order is up , enjoy!

[Bill Hayes]

I reckon you keep it as a version of a roast beef roll but smoky BBQ style. I’m not a fan of those sweet brioche buns. I don’t think they go well with beef personally. I would choose a crusty baget so when the customer bites down they feel the crunch contrasted with the succulent beef. I would create a rub for the brisket so when it is sliced then some of the beef crust creates extra flavour and kick without overpowering.

Rub: Cayenne Pepper, Onion Powder, Garlic Powder, Black Pepper, Brown Sugar.

I think the key will be to keep the beef moist. Therefore, I would create a way of collecting any juices that drip from the brisket when cooking and place the sliced beef in these juices before putting in the roll.

I would get some Stubbs spicy BBQ sauce or similar and add it to the juices to create a spicy thin gravy. The sliced beef can be kept in this gravy in a bain marie before serving for practicality. You don’t want to be slicing all the time when there is queue going down the street.

Please no cheese on this style of roll.

I would simply add some coleslaw but sparingly. Let the beef be hero.

Sliced pickles can be an added extra.

[Bill Hayes]

I reckon you keep it as a version of a roast beef roll but smoky BBQ style. I’m not a fan of those sweet brioche buns. I don’t think they go well with beef personally. I would choose a crusty baget so when the customer bites down they feel the crunch contrasted with the succulent beef. I would create a rub for the brisket so when it is sliced then some of the beef crust creates extra flavour and kick without overpowering.

Rub: Cayenne Pepper, Onion Powder, Garlic Powder, Black Pepper, Brown Sugar.

I think the key will be to keep the beef moist. Therefore, I would create a way of collecting any juices that drip from the brisket when cooking and place the sliced beef in these juices before putting in the roll.

I would get some Stubbs spicy BBQ sauce or similar and add it to the juices to create a spicy thin gravy. The sliced beef can be kept in this gravy in a bain marie before serving for practicality. You don’t want to be slicing all the time when there is queue going down the street.

Please no cheese on this style of roll.

I would simply add some coleslaw but sparingly. Let the beef be hero.

Sliced pickles can be an added extra.

[Lotusguy]

Smoked meat with cheese - I shudder at the thought. Keep that stuff off that sandwich!

[Lotusguy]

<sigh>

[PigFish]

... you already owe me a box for telling you how to defeat a smoke alarm... Now you want me to help you cook! Bugger off! -LOL

-Piggy

[BigRay023]

Must agree with the last couple of guys. Cheese is for sammiches and hamburgers, not BBQ

[El Presidente]

Thanks so much for the great ideas and we will wrap it up

We commence next week in final testing. We will need 2 weeks and the closest to the final recipe will certainly get the box of cigars

[Fuzz]

Thanks for putting up a box of Monte Opens!

[El Presidente]

Thanks for putting up a box of Monte Opens!

...you wish

[earthson]

Monte Open Anejado. Gordito.

[MrGTO]

Texas toast/Brisket = Done! (If you want sauce, cool the drippings and skim the fat to make au jus)

Slaw & pickle spear on the side. ( Slaw= cabbage, mayo, pepper, vinegar, lemon.)

If your brisket is good it will stand by itself.

I've done this for years and my family and friends never get tired of it. I also cook 60+ lbs of brisket for my wifes hospital for nurses week and they would riot if I skipped a year.

[MIKA27]

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.

I agree.

You put a lot of love and time in the brisket, don't ruin it with sauces so much, it will take away from the meat.

[Fuzz]

I agree.

You put a lot of love and time in the brisket, don't ruin it with sauces so much, it will take away from the meat.

Noooo! Sauce is cheap! Flood it, so the brisket is swimming in sauce. That way, a 2kg brisket will feed 100 people!

[MIKA27]

Noooo! Sauce is cheap! Flood it, so the brisket is swimming in sauce. That way, a 2kg brisket will feed 100 people!

....Tight arse

[JohnS]

Thanks for putting up a box of Monte Opens!

...you wish

HdM Anejados? I'm being cheeky!

[diggityderp]

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.

Fresh isn't prefferable with beef. Briskets should be wet aged for 2-4 weeks in their cryovac.

[thecrowder]

The "This is why I'm fat burger"

1. Brisket

2. Bun - something thick that will support everything

3. Buffalo chicken tenders

4. Fried cheese curds

5. White cheddar sauce

6. Spicy pickle

[oside]

I think this is over, but I'd like to participate anyways...

1. Cheap white enriched flour bun toasted with beef grease.

2. Ground brisket patty smoked low and slow.

3. Thinly sliced and crisp applewood smoked bacon.

4. Grilled onion.

5. Crisp garlicky pickle sliced lengthwise.

6. Cheap american cheese slice.

[JohnS]

I understand Ze Pickle has a following as a burger place on the Gold Coast and in Brisbane, now they've opened in Sydney. Perhaps another place to sample to get ideas, Rob?

http://www.goodfood.com.au/good-food/food-news/just-open-ze-pickle-surry-hills-20160317-gnk3r0.html

[zeedubbya]

So many winners today! Prez when do you figure on picking the winner of this contest?

[El Presidente]

So many winners today! Prez when do you figure on picking the winner of this contest?

Not far away. Still going through the different variations and trialing on the people that count....customers

I would say next Monday 18th will see us done.