Slow cooked BBQ brisket burgers

This is one of my favourite recipes, I’ve tweaked and prodded it over many months, getting it to the exact flavour profile I wanted to put across here. My slow cooked, pulled bbq brisket burgers are a mega crowd pleaser and work well whether you opt for a messy but glorious bun encased burger, or go for the equally indulgent, saucy brisket over some basmati rice or pasta. It’s a really versatile meat and with this recipe serving 8-10, it’s also one you can make a big batch of and freeze for a second meal (essentially my favourite past time, batch cooking).

To serve, we’ve opted for some chips, slaw and a garlic mayo dip, but it’s a fairly filling dish just on its own. Of course if you think a burger bun might not be substantial enough, try this a pulled bbq brisket sandwich, served in a toasted ciabatta for an equally delicious dinner.

Prep Time: 10 mins

Cook Time: Up to 8 hours

Ingredients

Whole brisket (unpickled)

2 large onions sliced

2 tbsp Cornflour

Marinade:

3 cloves of garlic

3 tablespoons of apple cider vinegar

1/2 cup soy sauce

1/2 cup of ketchup

1/4 tsp black pepper

1/3 cup of date molasses/syrup or can substitute with honey

1tsp everything seasoning (see recipe here)

1/4 cup olive oil

Juice of 1 lime

3 tsp of mustard (preferably wholegrain) (if missing mustard, you can substitute for tsp mustard seed).

Scroll down for method…

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Method:

  • Slice the onion and place on the bottom of slow cooker dish, if NOT using a slow cooker, place on the bottom of a heavy oven dish – such as a casserole dish.
  • Place the brisket on top of the onions.
  • Place all marinade ingredients together, either blend in a mixer, shake in a tupperware or whisk together.
  • Pour over the meat and massage into all sides of the brisket, leave to sit and marinade for at least an hour, or overnight (in the fridge, covered) where possible.
  • If cooking in slow cooker, cook on low for up to 8 hours, turning every couple of hours.
  • If cooking in a casserole dish, cover either with dish list, or with baking paper and then foil and seal tightly around the edges. Cook on 180 fan for around four to six hours, or until falling apart / pulling apart easily. Turn every hour or two.
  • Once cooked remove the meat from the juices and pour juice into a saucepan.
  • At this point if you’re having the brisket in rolls you’ll want to slice your rolls (or ciabatta if using) and pop them in a preheated oven to lightly toast (they should only need 5 minutes in a hot oven). Toasting the rolls helps to stop the burgers becoming soggy.
  • Add 2 tbsp corn flour to 1 tbsp cold water and dissolve into a dish.
  • Pour the cornflour mixture onto the meat juices in the saucepan and heat through, stirring until the juices/gravy becomes thick.
  • Pour this back over the meat and stir, so that there is a thick barbecue sauce.
  • Remove rolls from the oven, they should be lightly toasted. Place a pile of brisket mixed with the ovens and gravy onto the roll and top with the other half of the roll and ta da!

Scroll down for sides and topping ideas…

Sides / toppings:

Of course feel free to serve with sides or add toppings. You could add rocket, fried onions, pickled and sliced beef tomatoes to your burger or ciabatta sandwich.

I often serve this with a few regular potato chips or sweet potato chips, but because of the barbecue sauce, you could also go with grilled corn or potato salad. Make sure to prepare these before taking your brisket out the oven.