Happy National Burger Day!
We love a burger at the Crown Inn and we relish the opportunity to get creative. To celebrate National Burger Day, we are giving you our recipe to make the perfect, slowed cooked BBQ brisket burger. It’s one that will certainly impress all the friends and family at your next BBQ!
As always, our first piece of advice to you is to make sure that your produce is good quality, just to make sure you’re always working with the best tasting ingredients. The brisket is best cooked slowly and the bigger the piece the better it tastes, but don’t worry if you get stuck your local butcher will be able to show you the best cut for the job. Nothing goes to waste; you can use any leftovers to make a tender casserole, served with creamy mash for the next day.
Slowed cooked BBQ brisket topped burgers
For the burgers
- 500g of minced rump steak
- 500g of minced chuck steak
- 1 finely diced onion
- 1 teaspoon of mustard
- 2 teaspoons of burger relish
- A handful of curly parsley
For the slow cooked brisket
- 2kg beef brisket joint
- 3 sticks of celery chopped
- 2 carrots peeled and diced
- 1 diced onion
- 1 chopped leek
- 1 bulb of garlic, halved
- 1 bottle of red wine
- 250ml of beef stock
- A few sprigs of fresh thyme
- A few sprigs of fresh rosemary
- BBQ sauce to taste
To assemble the burger
- 5 Brioche buns
- 5 slices of mature cheddar
- Sliced gherkin
At the Crown Inn, we serve our BBQ brisket topped burgers with homemade coleslaw, relish and hand cut chunky chips.
Preheat your oven to 160 degrees.
Start by seasoning and browning your brisket joint on all sides, then place in a pan with the chopped vegetables, garlic bulb and herbs. Add the bottle of wine to the pan and simmer until the wine has reduced by half. Add beef stock until it is half way up the meat, cover in tin foil and place in the oven at 160 degrees for 3 hours.
In the meantime, make your burgers by adding all the above ingredients together with seasoning to your taste and mixing; this is best done by hand to ensure that all the flavours are mixed in well. Then form in to burgers, ensuring they are not too fat in the middle, or they will cook unevenly. Save a small piece of the mixture, so that you can test the flavours; before you cook the burgers fry off this taster piece and check the seasoning is right.
Grill the burgers; a griddle pan is ideal for this. Whilst they are cooking, go back to your now tender brisket and with a fork breakdown the amount required to top four burgers. Then add BBQ sauce whilst it is hot.
Place the burgers on the brioche buns, top with a slice of mature cheddar cheese and then the warm BBQ brisket. Serve with your favourite accompaniments.
Remember to save the rest of the brisket and the liquid for another meal. Reduce the liquid down to intensify the flavour and thicken it using a roux. Breakdown the rest of the beef and place back in to the liquid to warm through, then serve on creamy mash.
If you’d like to celebrate National Burger Day but don’t want the hassle of cooking, why not pop into the Crown Inn and let us do it all for you. Call us on 01832 280232 to book a table.