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Curtis Stone’s Brisket burgers with caramelised onion

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  • Nut free
  • Peanut free
  • Shellfish free
  • Seafood free
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

Curtis has given this brisket burger recipe some extra flair and smoky flavour by cooking it on the barbecue.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes, + 5 mins resting time
brisket burgers with caramelised onion


  • 1 tbs butter
  • 2 tbs extra virgin olive oil, divided
  • 3 (about 500g) brown onions, peeled, thinly sliced
  • 3 tsp bourbon whisky (optional)
  • 3 tsp light brown sugar
  • 2 x 600g pkts Coles Finest Beef with Brisket Burgers
  • 4 slices colby cheese
  • 1/3 cup (100g) mayonnaise
  • 1 tbs Dijon mustard
  • 4 hamburger buns, split, toasted
  • 60g pkt Coles Australian Baby Rocket

Nutritional information

Per Serve: Energy: 4041kJ/967 Cals (46%), Protein: 64g (128%), Fat: 64g (91%), Sat Fat: 21g (88%), Carb: 57g (18%), Sugar: 16g (18%), Dietary Fibre: 8g (27%), Sodium: 1958mg (98%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a medium frying pan, melt the butter and 1 tbs oil over medium heat. Add onion and cook, stirring often, for 15 mins or until onion is caramelised and tender. Remove pan from heat and stir in the whisky, if using, and the sugar. Season. Cover to keep warm.

  2. Step 2

    Meanwhile, heat a barbecue grill or chargrill on medium. Brush the burger patties with the remaining oil and cook for 3-4 mins or until golden. Turn the patties and top each patty with a cheese slice. Cook for a further 3-4 mins for medium-rare doneness or until the patty is cooked to your liking and cheese is melted. Transfer to a plate and set aside for 5 mins to rest.

  3. Step 3

    In a bowl, whisk mayonnaise and mustard. Spread the bun bases with the mayonnaise mixture and top with the patties, onion mixture and rocket. Top with bun tops to serve.

Recipe tip

Store any remaining caramelised onion in an airtight container in the fridge for up to 1 week. Use it as a pizza topping or add it to a charcuterie board.


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