Pulled beef burgers

Pulled beef burgers

Ben's Meat Bible
Benito Martin

We use brisket a lot at Billykart Kitchen. It’s a great cut of meat that’s full of flavour and well-marbled with intercostal fat, especially the thick end, which really lends itself to long, slow cooking methods. These pulled beef burgers sell so well and are such a treat to eat. Well worth the effort! Make the barbecue sauce in advance. Don’t despair if you have leftovers – I like to use the beef as a filling for pierogi and serve simply with sour cream.


Quantity Ingredient
1 x 2kg piece beef brisket, thick end
2 tablespoons Meat salt
2 tablespoons soft brown sugar
125ml water
250ml Barbecue sauce
freshly ground black pepper
6 soft burger or hot-dog buns
salted butter, melted, to brush the buns
habanero chilli sauce, to taste


Quantity Ingredient
1/4 head red cabbage, finely sliced
3 tablespoons sour cream, plus extra to serve
2 limes, juiced
1 red onion, finely sliced
1/2 bunch tarragon
1/2 bunch chives, cut into 2 cm lengths


  1. The day before you want to eat this, prepare the beef. Mix the meat salt in a small bowl with the sugar. Rub this mixture all over the beef and allow to marinate overnight in the refrigerator.
  2. Preheat the oven to 160°C. Transfer the beef to a roasting tin, pour in the water and cover tightly with foil. Roast in the oven for 5–6 hours, until meltingly tender and falling apart. Use a fork to shred the beef, stir in enough of the barbecue sauce to moisten, and season with salt and pepper.
  3. Make the slaw. In a large non-reactive bowl, mix the cabbage, sour cream and lime juice with your hands until the cabbage is well-coated. Add the onion and herbs and season well with salt and pepper.
  4. Toast the buns lightly by heating them in the oven for 5 minutes. Brush the tops and bottoms with butter. Fill the buns with pulled beef, a little more barbecue sauce if desired, slaw, extra sour cream and chilli sauce.
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