BRISKET BURGER WITH BLACK SESAME AIOLI AND PICKLED CARROT
800g Manning Valley Naturally brisket, diced
2 cloves garlic, grated
2 tsp chipotle sauce
sea salt flakes and freshly-ground black pepper
2 carrots, peeled
¼ cup apple cider vinegar
2 allspice berries
small piece ginger, split
½ cup aioli
1 Tbsp black sesame seeds, toasted
8 slices burger cheese
brioche buns, lettuce and tomato slices, to serve
Grind the brisket through the large blade of a mincer, mix with the garlic and chipotle, then season with salt and pepper. Grind through the fine blade, then form into four thick patties.
Cut the carrots into fine julienne sticks. Boil the vinegar, allspice berries and ginger, pour over the carrots, then allow to cool slowly. Season with salt and pepper, then drain. Grind the black sesame seeds in a mortar, then stir through the aioli.
Cook the burger patties on a barbecue flat plate for 4 minutes each side, until medium-well. Place the cheese slices on top to melt. Spread the buns with black sesame aioli, then arrange the lettuce, carrot, tomato slices and burger patties.