Texas chopped brisket burger

Texas chopped brisket burger



Prep Time


Cook Time



1.2 kg beef brisket

2 large brown onions, peeled and quartered

3 cloves garlic, peeled and bruised

1 tsp olive oil, plus 1 tsp olive oil

500ml salt-reduced beef stock

Dry rub:

3 tbsp. brown sugar

1 tbsp. smokey paprika

1/2 tsp freshly ground pepper

1/2 tsp coarse sea salt

1 tsp garlic powder

1 tsp onion powder

Sweet potato chips:

350g small sweet potato, finely sliced into rounds

1 tbsp. extra-virgin olive oil

1/4 tsp sea salt

To serve:

4 sesame seed burger buns

2 dill pickles, sliced thinly

1 purple onion, finely sliced

barbecue sauce


  • Rub Brisket all over with dry rub. Place in a glass dish and cover with clingfilm. Marinate for at least 2 hours preferably overnight. Bring to room temperature when ready to cook.
  • 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.
  • Turn the oven to grill at 200 degrees and uncover brisket. Cook for 15 minutes turning once halfway through. Remove once crisp, set aside.
  • While meat is resting, turn oven onto 200degrees, 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.
  • Serve meat shredded and chopped in warm buns with pickles, onion and crisp sweet potato chips.


  • You can serve with storebought 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 for you.
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