Pulled beef burgers with Asian BBQ sauce

Perfect with a side of fries.

  • place PRE 30 minutes
  • place COOK 6 hours
  • place SERVES 8
  • printicon

Brisket is perfect for this mouth melting burger, Make sure you cook the meat low and slow for 6 hours. Once it’s done, all you need to do is shred the meat into the bun and add all the usual trimmings.

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  • Preheat oven to 150°C.
  • To make the sauce combine all the ingredients into the food processor and whizz until smooth.
  • Cut slits into the meat with a sharp knife and insert the garlic slivers
  • Transfer the meat to a casserole dish. Pour 3 tablespoons of BBQ sauce over the meat and add 100ml red wine and beef stock. Cover and cook for 4 hours. Make sure the meat is covered with liquid otherwise it will dry out.
  • Remove the beef from the sauce and shred the meat with two forks.
  • Spread a little BBQ sauce onto the base and top of each burger bun. Layer with chopped lettuce, tomatoes, shredded beef, onions and finally add the lid.
  • Perfect with a side of crunchy chips.

1.4kg brisket

8 cloves garlic, cut into slivers

100ml red wine

250ml beef stock (a cube or powder is fine)

BBQ sauce

3 cloves of garlic, peeled and chopped

2 tbsp red wine vinegar

1 tbsp brown sugar

60g honey

150g tomato ketchup

60 ml soy sauce

60 ml sesame oil

2 tbsp sweet chilli sauce

For the burger

8 burger buns

3 onions, peeled, sliced and gently fried

100g cherry tomatoes, roughly chopped

1 baby gem lettuce, shredded

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