Pulled beef burger: Small, cheeky sliders for everyday and festive occasions. What's the deal with sliders? One thing is that everything in miniature size is generally a bit fascinating; another is that it suddenly becomes possible to taste several different burgers - without risking your waistline.
Recipe for pulled beef burger
Pulled Beef Burger: Tasty Little Sliders for Everyday and Special Occasions.
What’s the deal with sliders? One thing is that anything in miniature size is generally a bit fascinating, and another is that it suddenly becomes possible to taste several different burgers—without risking your waistline. Sliders are simply a brilliant invention. Additionally, they are child-friendly in size, making it a fun and cozy family activity to assemble these small burgers at the dinner table.
I made these small burgers using leftovers, which makes them very “food waste”-friendly, but of course, they can easily be made “fresh.”
Servings: Pcs
Pulled Beef Burger
Pulled beef burger: Small, cheeky sliders for everyday and festive occasions. What's the deal with sliders? One thing is that everything in miniature size is generally a bit fascinating; another is that it suddenly becomes possible to taste several different burgers - without risking your waistline.
Ingredients
- 4 pcs. Burger Bun For example, brioche burger buns
- Beef Brisket Brisket. Quantity as needed
- Coleslaw Quantity as needed
- Onion Marmalade Quantity as needed
- Mayonnaise Possibly homemade. Quantity as needed
Instructions
Brioche burger buns
- I used these brioche buns which I had in the freezer. I always make a large batch rather than just baking what I need for the day.
Mayo
- No store-bought mayo can beat a good homemade mayo! However, it is perfectly fine if you replace it with Hellmann's, Miracle Whip, or whatever you prefer.
Pulled beef
- I had a large portion of meat leftover from the 7.5 kilo brisket I had prepared the week before.
- You can plan ahead and shred the meat right after the initial preparation before it's vacuum-sealed and cooled. As with any meat that needs to be cooled for later use, pay attention to bacteria formation: Bacteria thrive between approximately 7 to 50 degrees Celsius (122 degrees Fahrenheit). To reduce the time the meat spends at this temperature, it's a good idea to pack (e.g. vacuum-seal) the meat immediately after cooking and place it in a tub or the kitchen sink with ice cubes. This way, you don't overwork your fridge or freezer with a piece of hot meat.
- If your meat is coming from the freezer, just take it out in the morning so that it's thawed and ready for your sous vide in the evening.
- Set your sous vide at 65 degrees Celsius (149 degrees Fahrenheit) as soon as you get home, and vacuum-seal the meat if you haven't already done so.
- Give the meat 45 minutes. It doesn't matter if it’s shredded before or after it's heated.
- NOTE: I saved the cooking fat from the initial preparation of my brisket and mixed it with my pulled beef. You can read how I did it here.
Coleslaw
- This coleslaw is super delicious to lift the rich pulled beef.
Onion marmalade
- I used a couple of tablespoons of this onion marmalade.
Presentation
- Halve the burger buns and lightly toast the inside of them for a couple of minutes. This prevents the bread from absorbing too much mayo.
- You can give them 30 seconds on the outside as well, but without toasting them too crispy.
- Spread the homemade mayo on the bottoms. Both top and bottom halves.
- Place the warm pulled beef on top of the mayo.
- Put a good tablespoon of coleslaw on top of the meat.
- Finish with a dollop of onion marmalade, close your slider, and skewer it with a toothpick to hold the burger together.
- Serve and enjoy!
Notes
Watch a teaser for our video where we make the burger bun here:
In GastroFun PREMIUM you can of course watch the entire video. If you don't have access yet, you can sign up here.