Burger
400g Naturalaz Sous Vide beef Brisket
4 tsp Knorr Chipotle Bbq sauce
1 tsp Mainland Butter
4French Bakery Brioche burger buns
200g Smart Choice NZ Brie
8 rashes (slices) Southern range Streaky bacon sliced
Drizzle of Smart Choice Maple syrup
4-5 slices Casa De Mare Gherkins per burger
100g Prepared Produce Ranch Coleslaw
50g Las Tapas Jalapenos pickled and sliced
1/2 Bidfresh Red pepper
Dressing
Kaitaia Fire Kaitaia Fire hot sauce - just a few drops
2 Tbsp.Asian Essentials Sweet Thai Chilli sauce
3 Tbsp.Smart Choice Aioli
Smart Choice Sea salt to taste
Smart Choice Black pepper NY Cut to taste
How to Assemble
For the Dressing combine ingredients and taste for seasoning and heat adjust Chilli heat with aioli to your liking.
For the Coleslaw slice peppers in 1/2 lengthways remove seeds and core slice thinly. Rough chop jalapenos.
Mix both ingredients with coleslaw add 3/4 of the dressing adjust salt and pepper to taste.
For the Brisket - In a hot pan or Bbq flat top butter then place your brisket on top. Warm through then "squash" with a metal spatula or pull apart with 2 forks (shred).
Spoon on barbecue sauce to moisten, then divide the brisket into 4 equal piles.
Flatten the brisket to the diameter of the bun and add sliced brie on top to warm through.
TOP TIP: There is some liquid in the Sous Vide brisket bag which can also be used in place of(or in addition to) the barbecue sauce. If the barbecue sauce is too thin, whisk in xanthan gum to thicken the sauce but use it sparingly.
For the Bun - You can toast these on your BBQ or in the oven while you are cooking the meat.
Build Your Burger
Spread the remaining coleslaw sauce onto both of the toasted buns. Place the remaining coleslaw on the bottom bun and the pulled brisket with brie on the top bun.
Garnish with your pickled gherkins lid on and serve.
