Recipe for brisket burger
Easy and juicy brisket burger: The perfect leftover meal for a busy weekday or a gray hangover Sunday! I had prepared all the elements in advance, so it required minimal time and effort to whip up a super delicious and flavorful meal – not to say that these burgers can’t be made with freshly baked brioche burger buns, a freshly mixed coleslaw, or freshly cooked brisket.
When I cook, I often keep in mind that everyday life doesn’t always go as planned, so it can be very convenient to have something easy in the fridge or freezer to turn to. That’s why I deliberately make large portions and freeze the leftovers, and it doesn’t take much longer to make a double portion of anything. The meat I used for these burgers, for example, came from a 7.5-kilo piece of brisket!
Classic leftovers are often seen in the form of stews and hash, among other things, and these should definitely not be underestimated. I just decided to add a little extra color to our Monday evening. After all, it’s always festive to have burgers on the dinner table! 🙂
Brisket burger
Ingredients
- Beef Brisket Cooked brisket. Amount as needed
- 4 pcs. Burger Bun For example, brioche burger buns
- 120 gram Coleslaw
- 40 gram Pickled red onions
- 60 gram Miracle Whip
- 68 gram Barbecue sauce Sweet Baby Rays.
Instructions
Brioche burger buns
- The homemade brioche burger buns I had in the freezer, so I took them out in the morning. I cut the buns in half and toasted them for a few minutes on the inside and 30 seconds on the outside: They should only be warmed on the outside, whereas the inside is toasted crispy, partly so the bread does not soak up all the dressing. You can certainly use store-bought buns, such as spice buns instead.
Dressing
- Here I used Miracle Whip, and to some it may sound like blasphemy, but fairness must be taken, and Miracle Whip is delicious - and not least easy. End of story 🙂 Spread a layer on both the top and bottom bun.
Coleslaw
- I used this coleslaw with pointed cabbage and celery. The celery adds just that extra little "kick"! Place a layer on the dressed bottom bun.
Pickled red onions
- Burgers need a tangy element to balance the fat and salt. For example, you can choose to use a homemade cucumber salad or homemade pickled beets. For these burgers, I used the world's best homemade pickled red onions.
- Place a few rings on top of the coleslaw.
Brisket
- I used the brisket that I made a few days in advance. I had planned in advance that we should have brisket burgers, so the meat was vacuum-packed and ready in the fridge.
- If your meat is in the freezer, just take it out in the morning, so it's ready to be cut into smaller pieces and vacuum-packed when you come home in the afternoon or evening. You simply reheat the meat in your sous vide at 65 degrees Celsius (149 degrees Fahrenheit) for 45 minutes as soon as you walk in the door.
- When you make larger amounts of meat to be stored and cooled, you just need to be aware of reducing bacterial growth. Bacteria thrive in the range between 7-50 degrees Celsius (45-122 degrees Fahrenheit), so it is important to get the meat out of this temperature range as quickly as possible. For the refrigerator's or freezer's sake, it is most optimal to wrap the meat (possibly vacuum-packed) and place it in a tub with ice cubes before putting it in the fridge or freezer.
- Note: You can use the excess fat/juices, it turns into a delicious thick barbecue sauce.
- Place a few pieces of meat on top of the pickled red onions.
Barbeque sauce
- A good, classic barbecue sauce you can never go wrong with is Sweet Baby Rays.
- Top the meat with a dollop of the sweet, spicy barbecue sauce. Optionally, add another layer of coleslaw and place the top bun as the crown on the whole dish.
- Enjoy your meal!