Brisket burgers with cheddar, slaw and comeback sauce

AT A GLANCE

  • Serves 4 people

The comeback sauce is a chilli mayonnaise from Mississippi that's used as a dipping sauce and salad dressing; here we've dressed our slaw with it for a nice hint of heat. We've minced brisket for these burgers - the good fat content produces a rich patty. If you'd prefer a lighter burger, use minced chuck.

  • 600 gm beef brisket, coarsely minced
  • 2 tsp olive oil
  • 150 gm cheddar slices, or other melting cheese
  • 600 gm cabbage, finely sliced on a mandolin
  • 1 carrot, cut into julienne
  • 4 soft burger buns, halved
  • To serve: pickles and potato chips
  •  
  • Comeback sauce
  • 120 gm mayonnaise
  • 50 gm Sriracha sauce
  • 1 tbsp tomato sauce
  • ½ small onion, finely chopped
01   Preheat oven to 180C and heat a baking tray. Pat beef into four 2cm-thick patties that are slightly larger than your buns. Heat a non-stick ovenproof frying pan over medium-high heat, add oil and patties and cook, turning occasionally, until browned (8-9 minutes for medium-rare to medium). Top with cheddar, transfer to heated tray and place in the oven until cheddar melts and burgers are cooked to your liking (a further 1-2 minutes for medium).
02   For comeback sauce, whisk ingredients in a bowl to combine, then season to taste.
03   Meanwhile, toast buns, cut side down only in the same pan you cooked burgers in over high heat (2-3 minutes).
04   Combine cabbage and carrot in a bowl with 1-2 tbsp comeback sauce. Spread bun bases with extra sauce, top with cheeseburger, slaw and pickles, sandwich with bun tops and serve hot with potato chips.

Topics:

CHEDDAR, FAST, MODERN AUSTRALIAN, BEEF, MAIN, CHEESE, WINTER, SANDWICH, CARROTS, LUNCH

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

JERRIE-JOY REDMAN-LLOYD

FEATURED IN

Jul 2015

Jul 2015

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