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.
Did You Try This Recipe?
Pics or it didn’t happen! Use the hashtag #beefitarian so we can make you beefamous, and possibly send you some free swag.
Think your recipe is better? Send it our way, and our panel of experts (Frank in Accounting) will put it to the test! You impress Frank and you make it on to website.