Name: Smokin’ Brisket Burger
Yield: 10
Ingredients: 20.0ml Olive oil; 3.0kg Beef short rib; 4.0x Red onions, chopped; 25.0g Garlic puree; 6.0x Medium carrots, thickly sliced; 4.0x Celery sticks, thickly sliced; 800.0g KNORR Italiana Pronto Napoli GF 4.15 kg; 25.0g KNORR Concentrated Liquid Stock 1 kg; 500.0ml Water; 200.0g KNORR Intense Flavours Deep Smoke 400 ml; 1.5kg Beef mince (80% fat); 200.0g HELLMANN'S Real Mayonnaise 2.4 kg; 200.0g KNORR American Chipotle BBQ Sauce GF 2.1kg; 50.0g KNORR Intense Flavours Deep Smoke 400 ml; 10.0x Milk buns, halved and toasted; 0.0 Plus Extra To Spread; 200.0g Pickled red cabbage; 10.0x American cheese slices

Everything you could ask for in a burger. Meaty, smoky and delicious.

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Preparation

Method
- Heat oil and sear seasoned beef short rib. Transfer to full gastronome tray. Add onions, garlic, carrots and celery to pan. Cook, stirring for 3-5 minutes or until vegetables start to brown, then add to short ribs.
- Pour over KNORR Pronto Napoli, KNORR Concentrated Liquid Chicken Stock, water and KNORR Intense Flavours Deep Smoke. Braise in a combi oven for 3 hours at 140 degree Celsius dry heat or until tender. Pull beef off bone and combine with a little of cooking liquid.
Patty
- Season beef mince with salt and pepper. Form into 10 even patties and cook over char grill until medium well.
- Add cheese for last minute of cooking to melt slightly.
Burger
- Combine HELLMANN'S Mayonnaise, KNORR American Chipotle BBQ Sauce and KNORR Intense Flavours Deep Smoke.
- Spread base of burger bun with extra HELLMANN'S Real Mayonnaise, then top with cabbage, beef patty, beef short rib and finally KNORR American Chipotle BBQ Sauce.

Smokin’ Brisket Burger

Ingredients per serve

Method

KNORR Italiana Pronto Napoli GF 4.15 kg

KNORR Concentrated Liquid Stock 1 kg

KNORR Intense Flavours Deep Smoke 400 ml

Patty

Burger

HELLMANN'S Real Mayonnaise 2.4 kg

KNORR American Chipotle BBQ Sauce GF 2.1kg