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Brisket Burger with Napa Blue Cheese Coleslaw

Hi: My name is Vicky and I live in Charleston, SC, which is a town known for it culinary style. I love to cook and especially to create new innovative dishes. I usually look at recipe and then put my own twist on it. I saw your contest in one of my Southern Living magazines and thought it sounded adventerous. Since deciding to enter, I have had the best time trying "think outside the box" and come up with a great burger recipe, (my friends have also enjoyed all the burgers). The whole experience has been a lot of fun so far. I hope to make it to Napa and take it to another level! Thanks, Vicky


Napa Blue Cheese Cole Slaw:
4 c. Napa cabbage (thinly sliced)
2 Tbsp. Colavita Olive Oil
2 Tbsp. light mayonnaise
3 Tbsp. apple cider vinegar
2 tsp. kosher salt
3 oz. crumbled blue cheese
Horsey Mustard Mayo:
1/2 c. light mayonnaise
2 Tbsp. Grey Poupon Country Dijon
2 Tbsp. white prepared horseradish
1 tsp. worcestershire
2 lbs. freshely ground beef brisket (untrimmed)
1/2 package onion soup mix
2 Tbsp. cranberry sauce in can
2 Tbsp. Russian Salad dressing
2 tsp. kosher salt
Vegetable oil, for brushing on grill
6 sour dough rolls split (4 1/2 inch)
6 romaine lettuce leaves


Directions: Preheat a gas grill to medium high or prepare a medium-hot fire in a charcoal grill. To make napa blue cheese cole slaw, in a large bowl, place sliced napa cabbage. Meanwhile, in a small mixing bowl combine Colavita olive oil, mayo, vinegar and salt, stir until well blended, pour mixture over napa cabbage, add crumbled blue cheese, toss until well blended and refrigerate. Remove slaw approx. 20 minutes before assembling the burgers. To make horsey mustard mayo, in a small mixing bowl combine mayo, mustard, horseradish and worcestershire, stir until well blended and refrigerate sauce. Remove sauce approx. 20 minutes before assembling the burgers. To make patties, spread ground briket evenly in a 9x13 inch Pyrex dish. Meanwhile, in a small mixing bowl combine onion soup mix, cranberry sauce, russian dressing, zinfandel and salt, stir until well blended. Pour mixture evenly over meat, handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into pattie to fit rolls. When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turing once until doen to preference, about 5 to 7 mins. on each side for medium. During the last minutes of cooking place the rolls, cut side down, on the outer edges of the rack to lightly toast. To assemble the bugers, spread a generous amount of horsey mustard-mayo ove the cut sides of the rolls. On each bottom, place a romaine lettuce leaf, patty and 1/4 c. napa blue cheese cole slaw. Add roll tops and serve.