nut-free · Dinner
Smoky BBQ Brisket Burger
Vegemite Glaze
Texas-style slow-braised brisket piled on a toasted brioche bun with Australian vegemite-glazed caramelized onions, charred pineapple ring, smoky chipotle mayo, and sharp pickled jalapenos.
$$
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
1080Calories
54gProtein
62gFat
78gCarbs
18gSugar
4gFiber
1480mgSodium
215mgChol
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Instructions
1
Prep
Pat both briskets dry. Rub each with 1 tsp smoked paprika, 1.5 tbsp brown sugar, 0.5 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp pepper, pressing the rub into the surface. Thinly slice both onions into half-moons. Cut pineapple rings 1cm thick. Mince 2 tsp chipotle pepper. Slice both brioche buns in half.
2
Sear
Heat 2 tbsp neutral oil in a heavy lidded pot over medium-high heat 90 seconds. Working in batches if needed, sear both briskets 4 minutes per side until both faces turn deep mahogany. Pour in beef stock and Worcestershire, reduce to lowest heat, cover, and braise 30–35 minutes until fork-tender at the thickest part.
3
Build 1
While brisket braises, melt 2 tbsp butter in a heavy skillet over medium heat 60 seconds. Add both onions and cook 12 minutes stirring often, until onions collapse and turn deep amber. Stir in 2 tsp vegemite, 1.5 tbsp brown sugar, and 2 tbsp apple cider vinegar for 90 seconds until the glaze turns glossy and clings to every strand.
4
Build 2
Whisk 4 tbsp mayonnaise with 2 tsp minced chipotle and 2 tsp lime juice in a small bowl until pale pink and smooth. Heat 2 tsp neutral oil in a separate skillet over high heat 60 seconds. Lay both pineapple rings in the pan and char 90 seconds per side until edges blacken and juices caramelize.
5
Sear 2
Lift both briskets to a board and rest 3 minutes. Slice each against the grain into 1cm thick pieces. Spread 1 tbsp butter on the cut sides of each bun and press into a clean skillet over medium heat 60 seconds per bun until deep gold.
6
Plate
Spread chipotle mayo on both halves of each bun. Pile butter lettuce on each base, layer sliced brisket on top, spoon vegemite onions across the meat, set charred pineapple on the onions, scatter pickled jalapenos, and close with the bun lid. Press gently and serve while everything is hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) beef brisket
- 2 tsp smoked paprika
- 3 tbsp light brown sugar
- 1 tsp garlic powder
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 4 tsp neutral oil
- 300ml (1 1/4 cup) beef stock
- 2 tbsp Worcestershire sauce
- 2 large yellow onions
- 4 tbsp unsalted butter
- 2 tsp vegemite
- 2 tbsp apple cider vinegar
- 2 rings fresh pineapple
- 4 tbsp mayonnaise
- 2 tsp chipotle in adobo
- 2 tsp fresh lime juice
- 2 large brioche buns
- 40g (large handful) butter lettuce
- 4 tbsp pickled jalapeno rings