BBQ Beef Brisket Burger
with Cheddar Crisp, Apple Slaw & Fries
From the tender beef brisket to the sharp Cheddar crisp, tangy pickled cucumber and creamy slaw, there's a lot to love in this burger - right down to the charcoal bun! Serve with oven-baked fries, and don't forget the burger sauce for dipping!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
cucumber
1
apple
1 bag
shredded cabbage mix
1 packet
mayonnaise
(Contains Egg;)
1 packet
burger sauce
(Contains Egg;)
1 packet
slow-cooked beef brisket
1 sachet
Aussie spice blend
1 packet
Cheddar cheese
(Contains Milk;)
2
charcoal burger bun
(Contains Gluten, Egg, Milk, Soy, Wheat; May be present: Sesame, Sulphites. )
1 packet
BBQ sauce
Not included in your delivery
olive oil
¼ cup
water
¼ cup
white wine vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C /220°C fan-forced. Place the slow-cooked beef brisket in a medium baking dish. Pour the liquid from the packaging and the water over the beef. Cover with foil and roast for 22 minutes. Remove from the oven. Uncover, then turn over the beef. Roast until browned and heated through, 8-10 minutes.
While the brisket is roasting, cut the potato into fries. Place on a lined oven tray. Sprinkle over the Aussie spice blend, good drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the fries are baking, thinly slice the cucumber into rounds. Thinly slice the apple into sticks. In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add the cucumber to the pickling liquid. Add enough water to just cover the cucumber and set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
While the cucumber is pickling, place the shredded Cheddar cheese in even circles (one per person, about the same size as the burger buns) on a second lined oven tray. Bake until the cheese is golden and crispy at the edges, 6-8 minutes (watch it doesn't burn!). Meanwhile, in a large bowl combine the apple, shredded cabbage mix and mayonnaise.
Bake the charcoal burger buns directly on a wire oven rack until heated through, 3 minutes. In the baking dish, shred the brisket using two forks (or slice, if you prefer). Add the BBQ sauce and toss to coat. Season to taste.
Drain the pickled cucumber. Slice the burger buns in half. Top each bun base with a layer of BBQ beef brisket, pickled cucumber, apple slaw and a Cheddar crisp. Divide the burgers and fries between plates. Serve with the burger sauce.