Dinner
Smoky BBQ Brisket Burger
Vegemite Glaze
Texas-style slow-braised brisket piled on a toasted brioche bun with Australian vegemite-glazed caramelized onions, charred pineapple ring, smoky chipotle mayo, and sharp pickled jalapenos.
$9
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
1080Calories
54gProtein
62gFat
78gCarbs
18gSugar
4gFiber
1480mgSodium
215mgChol
0gSat Fat
Goes well with
Ginger Beer
local
Foster's Lager
international
nut-free
high-protein
fusion-kitchen
Instructions
1
Prep
Pat brisket dry. Rub with smoked paprika, 0.5 tsp brown sugar, garlic powder, salt, and pepper, pressing the rub into the surface. Thinly slice onion into half-moons. Cut pineapple ring 1cm thick. Mince chipotle pepper. Slice brioche bun in half.
2
Sear
Heat 1 tbsp neutral oil in a heavy lidded pot over medium-high heat 90 seconds. Sear brisket 4 minutes per side until both faces turn deep mahogany. Pour in beef stock and Worcestershire, reduce to lowest heat, cover, and braise 30 minutes until fork-tender at the thickest part.
3
Build 1
While brisket braises, melt 1 tbsp butter in a heavy skillet over medium heat 60 seconds. Add onion and cook 10 minutes stirring often, until onion collapses and turns deep amber. Stir in vegemite, brown sugar, and apple cider vinegar 90 seconds until the glaze turns glossy and clings to every strand.
4
Build 2
Whisk mayonnaise with chipotle and lime juice in a small bowl until pale pink and smooth. Heat 1 tsp neutral oil in a separate skillet over high heat 60 seconds. Lay pineapple ring in the pan and char 90 seconds per side until edges blacken and juices caramelize.
5
Sear 2
Lift brisket to a board and rest 3 minutes. Slice against the grain into 1cm thick pieces. Spread 1 tbsp butter on the cut sides of the bun and press into a clean skillet over medium heat 60 seconds until deep gold.
6
Plate
Spread chipotle mayo on both bun halves. Pile butter lettuce on the base, layer sliced brisket on top, spoon vegemite onions across the meat, set charred pineapple on the onions, scatter pickled jalapenos, and close with the bun lid. Press gently and serve while everything is hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz beef brisket
- 2 tsp2 tsp smoked paprika
- 3 tbsp3 tbsp light brown sugar
- 1 tsp1 tsp garlic powder
- 1 tsp1 tsp kosher salt
- 1/2 tsp1/2 tsp ground black pepper
- 4 tsp4 tsp neutral oil
- 300ml2/3 cup beef stock
- 2 tbsp2 tbsp Worcestershire sauce
- 22 large yellow onion
- 4 tbsp4 tbsp unsalted butter
- 2 tsp2 tsp vegemite
- 2 tbsp2 tbsp apple cider vinegar
- 22 ring fresh pineapple
- 4 tbsp4 tbsp mayonnaise
- 2 tsp2 tsp chipotle in adobo
- 2 tsp2 tsp fresh lime juice
- 22 large brioche bun
- 40gsmall handful butter lettuce
- 4 tbsp4 tbsp pickled jalapeno rings
