Sourdough Brisket Burgers with Duck Fat Potatoes
These slow-cooked brisket burgers have quickly become a staple in our home; especially when paired with homemade sourdough buns and crisp duck fat potatoes. I’ve been making Farmhouse on Boone’s sourdough dinner rolls for quite some time now, and they bring a beautiful lightness and subtle tang that pairs perfectly with tender, slow-braised meat and simple wholefood toppings.
Brisket, when slow-cooked, becomes rich in gelatin and deeply flavourful; offering a source of complete protein, iron, and connective tissue-building amino acids. Topped with shredded raw carrot and red cabbage for fibre and antioxidant diversity, cheddar for absorbable calcium and vitamin A, and avocado for nourishing fats and potassium; each component supports digestion, satiety, and nutrient synergy.
We finish these burgers with a generous spoon of Undivided Food Co’s tomato sauce; a pantry staple I appreciate for its simplicity and well-sourced ingredients.
Use the code MINDFUL10 for 10% off all Undivided Food Co products.
Ingredients
Brisket:
1.5–2kg grass-fed beef brisket
2 tsp sea salt
1 tsp cracked black pepper
1 tbsp smoked paprika
3 garlic cloves, minced
1 tbsp apple cider vinegar
1 tbsp beef tallow or ghee
1 cup filtered water or beef bone broth
Duck Fat Potatoes:
4–5 medium potatoes, cut into wedges
2–3 tbsp duck fat
Sea salt, to taste
Optional: fresh rosemary or thyme sprigs
Burger Toppings:
1 cup shredded carrot
1 cup shredded red cabbage
1 cup shredded cheddar cheese
1–2 ripe avocados, sliced or mashed
To Serve:
Sourdough dinner rolls (we use Farmhouse on Boone’s recipe)
Method
Preheat the oven to 150c. Rub brisket with salt, pepper, paprika, and garlic. Place into a heavy-based oven dish with a lid. Add apple cider vinegar, tallow, and broth.
Cover and cook for 4½–5 hours, or until tender and easily shredded. Turn once or twice during cooking if possible. Rest in its juices while preparing the rest of the meal.
About 1½ hours before the brisket is done, toss the potato wedges in duck fat and sea salt. Spread on a baking tray. Place in the same 150c oven on a separate rack. Roast for 1 hour, flipping halfway. For a crisp finish, you can move the tray higher in the oven during the last 15 minutes or switch to grill for the final 5 if desired.
Shred the carrot, red cabbage, and cheddar. Slice or mash the avocado. Set everything out in small bowls, ready for assembling.
Once the brisket is out of the oven and resting, place the buns in the still-warm oven for 5–10 minutes, just enough to soften and lightly warm through.
Slice the buns and layer with brisket, a spoon of Undivided Food Co Tomato Sauce, shredded cheddar, carrot, cabbage, and avocado. Serve with duck fat potatoes on the side.
Enjoy!
