Fast Recipes

Brisket burgers with cheddar, slaw and comeback sauce

Fast recipe for brisket burgers with cheddar, slaw and comeback sauce.
Brisket burgers with cheddar, slaw and comeback sauce

Brisket burgers with cheddar, slaw and comeback sauce

William Meppem

The comeback sauce is a chilli mayonnaise from Mississippi that’s used as a dipping sauce and salad dressing; here we’ve dressed our slaw with it for a nice hint of heat. We’ve minced brisket for these burgers – the good fat content produces a rich patty. If you’d prefer a lighter burger, use minced chuck.

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Comeback sauce



1.Preheat oven to 180C and heat a baking tray. Pat beef into four 2cm-thick patties that are slightly larger than your buns. Heat a non-stick ovenproof frying pan over medium-high heat, add oil and patties and cook, turning occasionally, until browned (8-9 minutes for medium-rare to medium). Top with cheddar, transfer to heated tray and place in the oven until cheddar melts and burgers are cooked to your liking (a further 1-2 minutes for medium).
2.For comeback sauce, whisk ingredients in a bowl to combine, then season to taste.
3.Meanwhile, toast buns, cut side down only in the same pan you cooked burgers in over high heat (2-3 minutes).
4.Combine cabbage and carrot in a bowl with 1-2 tbsp comeback sauce. Spread bun bases with extra sauce, top with cheeseburger, slaw and pickles, sandwich with bun tops and serve hot with potato chips.

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