Karman Meyer is the founder of TheNutritionAdventure.com and a Registered Dietitian with fifteen years of experience in the nutrition and food industry. Her work has been featured in publications such as The Washington Post, Woman’s World Magazine, and Shape Magazine, and her first book, Eat To Sleep: What To Eat & When To Eat It for a Good Night’s Sleep, was released in May of 2019. Karman has called Nashville home for the past 10 years and enjoys that the city is home to incredible musicians from so many different genres, including the American rock group, Kings of Leon. Her Brisket Burger with Comeback Cabbage Slaw is inspired by their song, Comeback Story, from the album Mechanical Bull.
Brisket Burgers with Comeback Cabbage Slaw
1 lb ground brisket
1 lb 90% lean ground chuck
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 tbsp olive oil
8 slices red onion, sliced ½-inch thick
8 whole wheat hamburger buns
1/4 cup plain, low-fat Greek yogurt
1/4 cup reduced fat mayonnaise with olive oil
2 tbsp ketchup
1 tsp Dijon mustard
1/2 tsp smoked paprika
1/2 tsp sriracha
1/4 tsp cayenne pepper
4 cups shredded Napa cabbage
1 cup shredded carrots
1/3 cup chopped cilantro
Comeback sauce (recipe above)
In a large bowl, combine the brisket, ground chuck, salt and black pepper. Form into 8 equal-sized patties. Set patties aside while you prepare the Comeback sauce and slaw, or place in refrigerator if waiting more than 30 minutes before cooking.
Prepare the Comeback sauce by mixing the Greek yogurt, mayonnaise, ketchup, Dijon mustard, paprika, sriracha, and cayenne pepper together in a small bowl. Set aside.
In a large bowl, toss together the Napa cabbage, carrots, cilantro, and Comeback sauce. Toss well to combine.
To prepare burgers, cook patties either on a grill or in a skillet over medium heat, flipping after about 5-7 minutes. Drizzle a small amount of olive oil over each red onion slice and add to the grill once the burgers have been flipped. Add the hamburger buns at this time and continue cooking the burgers, red onion, and buns for 5 minutes, or until the burgers reach an internal temperature of 160 degrees Fahrenheit. Remove the items from the grill and place onto a clean plate or tray.
To assemble the burgers, place the red onion slices on the bottom bun, top with a beef patty, add slaw and top bun.
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