Brisket Double Cheeseburger with Onion Straws and Slaw
Can’t decide between a brisket sandwich and a burger? Why not both? That’s where this Brisket Double Cheeseburger with Onion Straws and Slaw comes in! I loaded the two burger patties on top of three thick cut slices of perfectly tender brisket! After that I topped it with creamy slaw and crispy onions! It’s like a BBQ burger gone wild!
I used oven baked brisket for this recipe so if you are looking for a great smoked brisket recipe, might I suggest the one from Meathead? You could also buy it from your nearest great BBQ place if that is better for you. I slow cooked mine in store bought BBQ sauce for this recipe so I could have a pretty easy version that gave me the vibe of smoked brisket without having to fire up the smoker. Sometimes you feel like smoking, and sometimes you don’t!
I cooked this down for a few hours with BBQ sauce, apple cider vinegar, and some spices. The brisket is perfectly tender and the sauce has reduced into a glaze on the meat.
Inspiration for the brisket double cheeseburger
My favorite type of burger to order at restaurants is what’s often called the “Cowboy Burger”. You know the one. It has onion rings, BBQ sauce, and usually bacon. I wanted to put my own spin on this type of burger and really double up on BBQ sauce flavor, using it in multiple components of this recipe.
For the Brisket Double Cheeseburger, I started by swapping out the bacon for brisket (the unofficial bacon of the cow) and I cooked the beef in Barbecue Sauce so the flavor would really seep in and permeate the meat. Next, I used two flat patties instead of one big one to up the cheese ratio, and topped the sandwich with onion straws, coleslaw, and of course, lots of BBQ sauce!
Now let’s make the onions
When you are making onion straws, it’s a lot easier than making onion rings. Instead of dealing with a whole batter and deep frying situation, you can just dust the onions in flour and shallow fry them in a pan.
Salt the onions and toss them in some flour, paprika, and salt.
Then fried in a thin layer of oil for a few minutes until golden brown.
Now lets build the Brisket Double Cheeseburger
Toast the buns, put the brisket down, and top with lots of barbecue sauce.
Two patties, both with cheese, more sauce, slaw, and onion straws. The slaw is just a simple mixture of shaved cabbage, mayo, and hot sauce.
I love a nicely stacked burger like this. All the flavors here worked so well together, it truly did taste like the Cowboy burger! But the brisket double cheese burger is definity an upgrade in my opinion. Plus, brisket is way more associated with cowboys than bacon so we all should have been using it since the beginning.
All the levels were juicy so as you could imagine this mouthful of a burger was sloppy to eat, but I was able to hold it together and finish it without making too much of a mess of myself.
Twists on the Brisket Double Cheeseburger
I already mentioned using smoked brisket for this, or buying it from your local BBQ place for a great shortcut. Go full-bbq with these and smoke the burgers, or even use Texas toast as the bun, just make sure it’s nicely buttered and toasted!
You could also use full onion rings instead of onion straws if you prefer. Here is another twist on my favorite cowboy burger that uses cotton candy!
BBQ Sauce and Brisket Double Cheeseburger with Onion Straws and Slaw
Equipment
Ingredients
Brisket
- 3 pounds brisket
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 tablespoons cumin
- 1 tablespoon chili powder
- 1/2 teaspoon cinnamon
- 9 ounces barbecue sauce
- 2 tablespoons hot sauce
- 1/4 cup apple cider vinegar
- 1 cup water
Onions
- 1 small yellow onion
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 cup flour
- oil for frying
Slaw
- 2 cups shredded cabbage
- 1/4 cup mayo to taste
- 1 tablespoon hot sauce
Burgers
- 4 burger buns
- 1 1/2 pounds ground beef
- salt and pepper
- 8 slices cheddar cheese
- barbecue sauce
Instructions
- Preheat oven to 275
- Mix the salt, pepper, cumin, chili powder, and cinnamon in a bowl. In a large baking dish, coat the brisket with the spice mixture. in the same bowl, mix the barbecue sauce, hot sauce, vinegar, and water and pour it over the brisket.
- Bake the brisket for about 6 hours until it reaches an internal temp of 195 and is very tender but not quite falling apart. Flip it over and baste it with the juices a few times during cooking, and add a little water if it seems too dry. Allow to cool for 20 minutes before slicing.
- Toss the onion slices in a bowl with the salt and allow them to sit for 5 to 10 minutes as the salt brings some juices out of the onion.
- Add the spices and flour to the onion and toss until the flour is coating the onions.
- Heat a thin layer of oil in a large frying pan and add in some of the onions, being careful not to overcrowd the pan. Cook about 5 minutes stirring a few times until brown. Remove from pan on to a paper towel lined plate.
- Mix all the slaw ingredients and season with salt and pepper.
- Toast the burger buns.
- Form the beef into 3 oz thin patties with a slightly larger radius than the buns to allow for shrinkage. Grill the burgers a few minutes on each side to brown and cook to a medium doneness. Add the cheese to each patty after flipping.
- Build the burger starting with the bottom bun, some barbecue sauce sauce, 3 slices of brisket, more sauce, two burger patties, more sauce, the slaw, onions straws, and a little more sauce on top. Add the top bun and serve.