10min Brisket Burgers. Easy. Yum.

10min Brisket Burgers

These burgers are very substantial with a Baby Beet and Tomato Salad to accompany them. They make a perfect meal for entertaining or weekend indulgence. Mmm, smoked brisket.

Mix it up! This recipe works well with our Pulled Pork, Pulled Lamb, Pulled Chicken, Pulled Beef and Pulled Mushrooms.

SERVES 4-5

INGREDIENTS

1 x 560g Darling Fresh Smoke Haus smoked brisket

4 burger buns – try soft brioche hamburger buns for an extra treat

¼ white cabbage finely shredded

¼ red cabbage finely shredded

1 red apple

Mayonnaise to taste

Juice of ½ lemon or dash of vinegar

Horseradish Mayo

(Make this from scratch below or just grab some mayo and mix in the horseradish cream and chives for a faster alternative)

1 egg yolk

1 tbsp white wine vinegar

1 tsp Dijon or American mustard

2 tsp horseradish cream or more if you like the heat

½ bunch chives finely sliced

½-¾ cup vegetable oil or keep adding until your required thickness is achieved

Baby Beet Salad

2 punnets of cherry tomatoes

4 small cucumbers (qukes)

1 tbsp extra virgin olive oil

1 tsp salt

A few grinds of black pepper 

1 bunch of baby beetroots, raw or bottled/canned for a faster alternative

100g goat’s cheese

Zest of 1 lemon

Drizzle of extra virgin olive oil

METHOD

If using some raw beetroots for the salad, place them in a pot unpeeled with most of the leaves removed and 2cm of stalks remaining and cover with water. Bring to a simmer and cook until tender – until a knife goes through them easily – the cooking time will depend on their size. When cooked, strain off water and under some running cold water, peel the skins off. This will be easy if they are fully cooked. Slice in half or quarters, add the lemon zest, olive oil and crumbled goat’s cheese. Set aside. 

To make horseradish mayo, use a large bowl and add the egg yolk, white wine vinegar, Dijon mustard and horseradish cream. Whisk ingredients together until combined, then add the oil in a slow drizzle until all used. Season with a pinch of salt and pepper. Set aside. 

Slice the white and red cabbage as fine as you can – this will create a better result and is nicer to eat on the burger. Slice the red apple into fine strips also or use a grater. Add the lemon juice to the apple, then mix in with the cabbages. 

For the tomato salad, just slice up the cherry tomatoes any which way you like as well as the cucumbers, then mix with the oil, salt and pepper. 

Heat the smoked brisket as per instructions and then you are ready to assemble your burgers.

Start with the coleslaw below, then brisket, then a generous dollop of horseradish mayo. 

Serve immediately with the two prepared salads and enjoy immediately.

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