Summer Brisket Burger
Brisket, in my opinion is the most versatile cut of meat out. Rub in herbs and spices, wrap in tin foil and bang it in the oven for a few hours. Let that puppy succumb to it's own juices. Meanwhile, prepare its accompaniments. Rings of orange and chimichurri. Mince together tangy vegetables for a classic chimichurri taste. Finally, a biscuit of blue cheese and breadcrumbs for an unmistakable pop of blue cheese glory.
For the Brisket
1kg Piece of Beef Brisket
3 Teaspoons Smoked Paprika
1 Teaspoon Spicy Pimenton
1 Teaspoon Coriander Powder
2 Teaspoons Dried Oregano
1 Bulb Garlic, peeled and minced
1/4 Cup Orange Juice
1/4 Cup Lemon Juice
Cracked Black Pepper
For the Chimichurri
1 Big Bunch of Flat Leaf Parsley
1 Green Capsicum
1 Clove of Garlic
1/4 Cup of Fresh Oregano Leaves
1 Bunch of Watercress
Red Wine Vinegar
For the Blue Cheese Biscuit
200g Blue Cheese
150g Wholemeal Breadcrumbs
Orange, peeled and cut into rings
Preheat the Oven to 155 C.
In a roasting dish, pull out a long sheet of tinfoil and put it in a baking tray (nothing too heavy, a metal, oven sized one is fine. On a chopping board, rub the paprika, pimenton, paprika, coriander, garlic, oregano, a couple of teaspoons of salt and a generous round of black pepper into the meat. Put it on the baking dish in tinfoil.
Pour the lemon and orange juice over the meat, then close the tinfoil over the meat. Make sure it's completely covered. You want to create a little steam room for that brisket, and lock the damn door!
Put it in the oven for 5 hours.
While that's going, crank out the chimichurri. Really easy, take the parsley, capsicum, garlic, oregano leaves and watercress, and mince it all together with a knife until its very finely cut together. Move to a bowl, then soak in about a quarter cup of red wine vinegar, then fill to the top with olive oil until it's just covering the greenery. Salt and pepper to taste.
The blue cheese biscuit is easy. Simply massage the breadcrumbs into the blue cheese until well combined. It will be like a little cheesy dough. Form into a few little balls and roll them out into discs about half a centimeter thick. Fry them in a non-stick frying pan on a medium heat. As they begin to melt, press them out until they're a couple of millimeters thick and about the size of the bun. Check the underside - once they're brown, flip them and fry the other side until brown
Set aside on a chopping board. As they cool, they'll harden into a biscuit/cracker.
Once the meat is done, take it out of the oven. Pull the meat apart roughly with a fork.
Compile the burger with mayonnaise on the bun, followed by a generous helping of brisket, the blue cheese biscuit, a mound of chimichurri, some rings of orange, and drizzle some of the meat juice over top. Then eat.