recipes

Slow Cooker Beef BBQ Burger

Slow Cooker Beef BBQ Burger is so perfect during Summer BBQ, but can also be enjoyed anytime you want it. This is a to-die-for beef brisket recipe that is cooked in a slow cooker with a very simple homemade BBQ sauce until the sauce is nice and thick and the meat is deliciously tender and infused with an incredible mix of spices.

We got 6 burger buns at home and we are 5 in the family. Do you wonder who got the extra bun? It was my husband. I thought 1 burger each would satisfy their hunger but because this recipe is so good, they can’t stop eating it.  It’s perfect with those toasty buns with freshly made coleslaw and wedges or fries for sides. We also put BBQ potato ships in the burger for an added crunch. The next day, we eat this Slow Cooker Beef BBQ leftover with steamy rice, and it’s perfect!


Slow Cooker Beef BBQ Burger Recipe

INGREDIENTS:

2 kg beef brisket

1 tablespoon olive oil (vegetable or canola)  

FOR RUB:  

1 tablespoon brown sugar

2 teaspoon paprika powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cumin

3/4 teaspoon mustard powder

salt and pepper to taste  

FOR BBQ SAUCE:  

2 cloves garlic, minced

1/2 cup apple cider vinegar

1 1/2 cups ketchup

1/2 cup brown sugar, packed

2 teaspoons onion powder

2 teaspoons mustard powder

1 teaspoon cayenne pepper (adjust depending on your taste)

black pepper to taste

1 tablespoon Worcestershire sauce

How to Make Slow Cooker Beef BBQ Burger?  

INSTRUCTIONS:  

1. Mix rub ingredients together. Rub all over brisket. Leave for 30 minutes to 24 hours in the fridge.  

2. Combine BBQ sauce ingredients in a slow cooker. Add the brisket and squish to fit in.  

3. Slow cook in slow cooker for 10 hours. Note: 1.5 kg is for 8 hours and 2 kg is for 10 hours.  

4. Once cooked, remove brisket onto a tray. Pour liquid into a saucepan. Bring to simmer over medium-high heat and reduce until it thickens to a syrup consistency.  

5. Drizzle with oil then roast in a 200 degrees C or 390 degrees F for 15 minutes or until brown spots appear.  

6. Remove from oven then bastes the brisket generously with BBQ sauce. Return to oven and cook for another 5 minutes. Do this step again one more time until it caramelises.  

7. Slice brisket thinly and serve in burger buns with coleslaw topped BBQ sauce.  

Serve and enjoy this Slow Cooker Beef BBQ Burger with family and friends!

Did you make this Slow Cooker Beef BBQ Burger? Please leave us a comment below.


recipes

Spirulina Chicken Karage Bao

INGREDIENTS FOR BAO:

2 Tbsp Caster sugar
1¼ tsp Active dried yeast
200 ml Warm water, or a dash more if needed
300 gm Plain flour (2 cups)
1 tsp Salt
½ tsp Baking powder
1 Tbsp     Spirulina powder or Malunggay powder
1 Tbsp Peanut oil, choose a good quality one, plus extra for brushing

INSTRUCTIONS:

1. Put sugar and yeast in a small bowl of warm water. Leave in a warm place for about 5 minutes until the yeast is frothy.

2. Sift the flour, salt and baking powder and spirulina powder into the bowl of an electric mixer with a dough hook. Make a well in the centre of the flour and pour the peanut oil. Add in the yeast mix to flour mixture. Mix until it turns into a dough. The dough should form into a soft, but not sticky ball.

3. Place the dough on your bench top and knead by hand until it is smooth, about 2 minutes.
Lightly oil and place the dough in a bowl. Cover with plastic wrap and a clean tea towel. Leave in a warm place to rise until the dough has doubled in size, approximately 1 hour.

4. Divide the dough in half. Cover one half with plastic wrap and set aside. Divide the dough into 5 even-sized pieces, so you’ll have 10 dough pieces all in all. Roll each piece into a bun shape and roll them in an oval shape. Place on a piece of baking paper as you go, making sure they are well apart. Lightly brush with peanut oil and cover with plastic wrap. Leave to prove for another 15 minutes or until they increase in size (half of their original size again).

5. Repeat with all the remaining piece of dough.

6. When ready to steam, put enough water in the steamer to prevent it from boiling dry. Place a piece of baking paper in the base of the steamer.

7. Carefully lift the first five buns and place in the lined steamer. Replace the lid and cover with a cloth and steam for 10-12 minutes until the buns are puffed and sound hollow when you tap the base.

8. Carefully lift out the buns. Repeat to steam the remaining five buns.

INGREDIENTS FOR CHICKEN KARAGE (JAPANESE FRIED CHICKEN)

1 lb chicken breast or thigh
1 inch ginger
8 cloves garlic (You can adjust as you like)
1 Tbsp soy sauce
1 Tbsp sake (or dry sherry)
1 tsp sesame oil
1 tsp granulated sugarSea salt
Freshly ground black pepper
1/4 cup corn starch
1/4 cup all-purpose flour
Vegetable oil for frying

INSTRUCTIONS:

1. Pat dry the chicken with paper towel. Cut each chicken breast or thigh into 2 inch pieces. Season with salt and freshly ground black pepper. Put the chicken in a large bowl or storage bag.

2. Grate the ginger and mince the garlic (with garlic presser).

3. Combine the chicken and all the seasonings in the bowl (or storage bag). If in a bowl, cover with plastic wrap and rest in refrigerator for at least 1 hour.

4. Bring the oil to 320-338F (160-170C).

5. Combine corn starch and flour, and whisk all together.

6. Add the flour mixture to the chicken.

7.  Gently drop each piece of chicken separately into the hot oil. Do not overcrowd so as to cook the chicken evenly and quickly. Deep fry approximately 3-5 pieces at a time (depending on the pan).

8. Cook the chicken until it is cooked through and the outside is light golden color. If the oil temperature is too high, the chicken will change its color quickly and will burn.

9. Transfer the fried chicken onto a wire rack to drain excess oil.

10. Serve and enjoy with family and friends!