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Texas Chopped Brisket Burger



Prep Time


Cook Time



1.2 kgbeef brisket
2 largebrown onions, peeled and quartered
3 clovesgarlic, peeled and bruised
1 tspolive oil, plus 1 tsp olive oil
500mlsalt-­‐reduced beef stock
Dry rub:
3 tbsp.brown sugar
1 tbsp.smokey paprika
½ tspfreshly ground pepper
½ tspcoarse sea salt
1 tspgarlic powder
1 tsponion powder
Sweet potato chips:
350gsmall sweet potato, finely sliced into rounds
1 tbsp.extra-­‐virgin olive oil
¼ tsp.sea salt
To serve:
4sesame seed burger buns
2dill pickles, sliced thinly
1purple onion, finely sliced
barbecue sauce


1Rub 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.
2Preheat 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.
3Turn the oven to grill at 200 degrees and uncover brisket. Cook for 15 minutes turning once halfway through. Remove once crisp, set aside.
4While 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.
5Serve 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.

Recipe suggessions based on what you have in your fridge.

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