Big as TX Blended BBQ Burger with Brisket and Pickle & Jalapeño Slaw

 “Big as TX Blended BBQ Burger with Brisket and Pickle & Jalapeño Slaw”

Pickle & Jalapeño Slaw:

1 1/3 cup thinly sliced cabbage

4 green onions, thinly sliced

1 large jalapeno, chopped

½ cup chopped bread and butter pickles

4 teaspoons pickle juice

¼ cup mayonnaise

½ teaspoon garlic salt

Blended BBQ Burger:

2 Tablespoons vegetable oil

12 ounces white button mushrooms

2 large garlic cloves, minced

1 Tablespoon Worcestershire sauce

1 Tablespoon BBQ seasoning rub

1-pound ground chuck

8 slices Texas Garlic Toast 

4 slices red onion

2 cups shredded leftover BBQ brisket, warmed

1/3 cup barbecue sauce

In a large mixing bowl, toss together the cabbage, green onions, jalapeno, pickles, pickle juice, mayonnaise and garlic salt. Set he mixture in the fridge to chill.

Heat 1 Tablespoon oil in a large nonstick skillet over medium high heat. Roughly chop mushrooms and add them to the hot oil. Cook for 10 minutes or until mushrooms have browned and softened. Add the garlic and sauté for 2-4 more minutes. Place sautéed mushrooms in a large mixing bowl and set aside to allow them to cool. 

To the large mixing bowl with the chopped sautéed mushrooms, add the Worcestershire sauce, BBQ seasoning and ground beef. Mix thoroughly to combine and shape the meat mixture into 4 patties. Heat the remaining Tablespoon of oil in the pan. Once oil is hot add patties to pan and cook 5-7 minutes or until a brown crust has formed on the underside of the patty. Flip burgers over and cook another 3 minutes. 

Toast the Texas Toast, following the package directions, until nicely golden brown and crisp.

To assemble the burgers, place an equal amount of slaw on 4 toast slices. Top with sliced red onion, a burger patty and shredded brisket. Drizzle with barbecue sauce and top with the remaining toast slices. Serve immediately. 

This is my entry for the Blended Burger Contest put on by the Mushroom Council and Food Network