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BBQ Brisket Double Cheeseburger with Onion Straws and Slaw
May 20, 2019

My favorite type of burger to order at restaurants is whats 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 the BBQ flavor using Sweet Baby Ray’s Barbecue sauce in several components.
I started by swapping out the bacon for brisket (the unofficial bacon of the cow) and I cooked the beef in Sweet Baby Ray’s Barbecue Sauce so the flavor would really seep in and permeate the meat. Next, I used two flat patties instead of one to up the cheese ratio, and topped the sandwich with onion straws, cole slaw, and of course, lots of BBQ sauce!








BBQ Brisket Double Cheeseburger with Onion Straws and Slaw
- Brisket
- 3 pounds Brisket
- 1 tablespoon Salt
- 1 tablespoon Black Pepper
- 2 tablespoons Cumin
- 1 tablespoon Chili Powder
- 1/2 teaspoon Cinnamon
- 9 ounces Sweet Baby Ray's Barbecue Sauce
- 2 tablespoons Sweet Baby Ray's 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 Sweet Baby Ray's Hot Sauce
- Burgers
- 1 1/2 Pounds Ground Beef
- Salt and Pepper
- 8 slices Cheddar Cheese
- 4 Burger Buns
- Extra Sweet Baby Ray’s Barbecue Sauce
Instructions
- Makes 4 double burgers and a bunch of leftover brisket.
- 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 Sweet Baby Ray’s Barbecue Sauce, Sweet Baby Ray’s 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.