Smoked brisket and Onion Ring burger on Potato Bun

Makes 1

Makes 1

Ingredients

Tip Top Potato Bun, buttered inside
140g wood smoked brisket, sliced
1 slice jack cheddar cheese
1 slice provolone
3 battered onion rings
6 baby capers, finely diced
2 sprigs fresh dill
¼ cup pickled carrot, julienned
2 sprigs flatleaf parsley, stems removed
1 iceberg leaf, washed & shredded
2 slices tomato
Dill pickles
Ranch dressing & bourbon BBQ sauce to serve

Method

Preheat grill to high heat. On a lined oven tray top brisket with cheddar and provolone and grill until cheese has melted.
Preheat fryer to 170 deg then fry onion rings until golden, remove, season and set aside
Heat non-stick frying pan to medium heat, pan grill burger bun until toasted.
In a bowl mix together, salad of: capers, dill, carrot, parsley and shredded iceberg
Top base of bun with cheesy brisket, tomato, salad, pickles and onion rings.
On the inside of the lid swipe ranch and some BBQ sauce then add to the top of the burger.
Serve immediately for best results.

Smoked Brisket

Ingredients

1/2 cup smoky BBQ sauce
1/4 cup bourbon
3 garlic cloves, crushed
2 tsp smoked paprika
1/2 tsp cayenne pepper
1.3kg beef brisket

Method

Combine BBQ sauce, bourbon, garlic, paprika and cayenne pepper in a deep baking dish or tray.
Add the brisket and turn to evenly coat.
Cover it and leave to marinate in the fridge for minimum of 4 hours (overnight is best).
Bring to room temperature before cooking.
Preheat oven to 160 degrees. Cover dish with foil and bake for 4 1/2 hours (turning halfway through) or until very tender.