Recipe: Chuck And Brisket Beef Burger With Pickled Slaw
The beef burger is a key dish on any chef’s menu – synonymous with profitability through high margins and consistent sales. This chuck and brisket burger combines two cuts of meat that combine to make the perfect patty, offering lean meat and a moist yet crumbly consistency.
The burger in itself provides dependability to the chefs; they know that they’re dealing with the same fat contents and muscle every time, rather than the unpredictable nature of other burger blends. So shake things up with this BBQ twist on a classic beef burger.
According to Pallas Foods chef Colin Greensmith: “Different chefs have different takes on it: I like a plainer burger where you can taste the meat, but some people like it with a lot of flavour, a lot of sauce, a lot of spices, and where it can look spectacular when it’s built up.”
This burger has something for every chef, and every customer.
For the burger:
- 6 steak house select chuck and brisket burgers (BF1253)
- 6 frozen brioche style burger buns (BR461Z)
- 150g of grated Carrigaline smoked cheese (CH1311)
- 100g of Kenny’s Free Range Real Mayonnaise (490641)
- 100g of Kenny’s BBQ Sauce (MS150)
- 3 sliced beef tomatoes (TM196)
- 3 sliced gherkins (Z69)
- 2 heads of baby gem lettuce (SL335)
For the pickled slaw:
- 200g of coleslaw mix (VP695)
- 2 red onions (VW740)
- 10g of flat parsley (476248)
- 20g of Santa Maria Pickling Mix (Z494073)
- Make the pickled slaw: combine all of the ingredients in a bowl, mix well and refrigerate for 90 minutes.
- Heat a heavy bottomed pan or griddle and add a little cooking oil, fry the burgers evenly on each side until coloured and cooked to your liking.
- Once the burgers are cooked, top them with the tomato, followed by some gherkins and then the Carrigaline smoked cheddar. Put the burgers back under a grill to melt the cheese.
- Meanwhile, toast the brioche buns.
- Spread 10g of mayonnaise on the bottom of the bun followed by a little BBQ sauce and relish on the top half of the bun.
- Once the cheese is melted, put the burger onto the bottom half of the bun. Put a slice of the little gem onto the burger followed by a tablespoon of the pickled slaw, then finish with the top of the bun. Secure with a bamboo knot pick and serve with some seasoned fries.
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