Pulled beef brisket burgers with apple slaw

Feeds 6 • 25 minutes • Easy

What you'll need

Pulled beef brisket

• 1 kg cooked pulled beef brisket (perfect for leftover brisket or slow‑cooked brisket you’ve made ahead)

• 6 burger buns (brioche or soft baps work beautifully)

• Mixed lettuce

  
  

For the apple slaw

• 1 small red cabbage, thinly sliced

• 2 medium apples, grated

• 1 small brown onion, halved and thinly sliced

• ½ cup mayonnaise

• 1 tbsp lemon juice

• 1 tbsp mustard (any style works — Dijon, wholegrain, American)

For the brisket sauce

• ¼ cup apple cider vinegar

• ½ cup tomato sauce

• 1 tbsp packed dark brown sugar

• 1 tsp yellow mustard

• 1 tsp molasses

• Pinch of salt

• Optional: pinch of chilli powder for heat

How to put it together

1. Make the apple slaw

   • Place all slaw ingredients in a bowl and toss to combine. Cover and set aside.

2. Mix the brisket sauce

   • In a separate bowl, whisk together all sauce ingredients until smooth and the sugar has dissolved.

3. Warm the pulled brisket

   • Place the pulled beef brisket in an oven‑safe dish. Pour over the sauce and mix until the brisket is well coated.

     If your brisket is freshly pulled and still warm, you can skip reheating. Otherwise:

   • Cover and warm in the oven at 120°C for 10 minutes

   • Stir, then heat for another 10 minutes or until hot through

4. Toast the buns

   • Lightly toast the cut sides of your buns in a dry frypan or sandwich press.

5. Build your burgers

   • Layer lettuce on the base of each bun.

   • Pile on a generous serving of saucy pulled brisket.

   • Top with a couple of spoonfuls of apple slaw.

   • Finish with the bun lid.

Serving suggestion

These burgers are magic with rough‑cut oven chips and a dark, punchy beer. Perfect weekend food.

If you’re thinking about bringing chemical‑free, biodynamic‑inspired beef into your household, we’re always here to help. Reach out with any questions, or take a look at what we have available.

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