Pulled Beef Burger with Apple-Coleslaw

Isreal Robertson
4.3 11
420 mins
420 mins


Servings: 8
  • 7-10 Tbsp paprika powder (possibly smoked), cayenne pepper, salt, pepper, 4 tablespoons oil
  • 2 kg neck of beef (piece; if necessary, order in advance from the butcher)
  • 600 g White cabbage
  • 7-10 Tbsp salt, pepper, sugar
  • 75 g Lamb's lettuce
  • 1 Onion
  • 250 g Carrots
  • 1 Apples (e.g. Granny Smith)
  • 150 g Fresh cream
  • 100 g Whipped cream
  • 4 TABLESPOONS Cider vinegar
  • 2 Garlic cloves
  • 1 Onion
  • 1 (140 ml) Bottle
  • 7-10 Tbsp Worcester sauce
  • 1⁄8 l Maple syrup
  • 300 ml Ketchup
  • 2-3 TABLESPOONS Cider vinegar
  • 25 g fresh yeast
  • 1 (20 g) heaped tablespoon sugar
  • 1⁄4 l Milk
  • 50 g Butter
  • 600 g + some flour
  • 7-10 Tbsp Salt
  • 1 egg + 1 egg yolk (size M)
  • 2 TABLESPOONS Whipped cream
  • 1-2 TABLESPOONS Sesame
  • 1 large freezer bag
  • baking paper


  1. 1

    The day before, mix 2 tsp paprika powder, 2 tsp cayenne pepper, 2 tsp salt and pepper with oil. Wash the meat, dab dry and rub with the mixture. Place in a freezer bag, seal and chill overnight.

  2. 2

    Preheat oven the next day (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer). Remove meat from the bag, place in a roaster, cover and cook in the hot oven for approx. 6 hours.

  3. 3

    In the meantime, saturate with the resulting frying stock.

  4. 4

    For the Coleslaw cabbage clean, wash, cut into slices and cut into fine strips from the stalk. Place in a bowl. Sprinkle with 1⁄2 tsp. salt and knead well with your hands. Clean, wash and drain the lamb's lettuce.

  5. 5

    Peel and coarsely grate the onion. Peel and wash the carrots. Wash, quarter and core the apple. Cut both into fine sticks. Chop lamb's lettuce finely. Mix the prepared ingredients and season with pepper and 1 teaspoon sugar.

  6. 6

    Mix crème fraîche, cream and 4 tablespoons of vinegar. Season to taste with salt, pepper and sugar. Mix into the salad. Keep cold.

  7. 7

    For the barbecue sauce, peel garlic and dice very finely. Peel and finely dice the onion. Boil both with Worcester sauce and maple syrup in a pot. Simmer for about 2 minutes. Ketchup, 2-3 tablespoons vinegar, 1 Msp.

  8. 8

    Add the paprika and 2 tsp cayenne pepper. Simmer for about 10 minutes, stirring from time to time. Remove meat from the oven and pluck into small pieces with two forks. Fold into the sauce.

  9. 9

    Burger buns: Crumble the yeast and stir it with sugar until the yeast turns liquid. Heat milk and butter in a pot. 1⁄8 Add l water - the mixture should be lukewarm. Mix 600 g flour and 1 tsp salt.

  10. 10

    Add the egg, milk and yeast mixture. Knead with the dough hooks of the mixer until smooth. Cover and leave to rise in a warm place for about 45 minutes. Line a baking tray with baking paper. Knead the dough on some flour again.

  11. 11

    Form 8 round rolls and place them on the tray. Leave to rise for about 20 minutes. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Whisk the egg yolk and cream, spread on the rolls and sprinkle with sesame seeds.

  12. 12

    Bake in the oven for about 20 minutes.

  13. 13

    Remove, let it cool down. Cut the buns in half horizontally. Roast the portions in a hot pan without fat with the cut surfaces facing down, remove. Season Coleslaw again with salt, pepper and sugar.

  14. 14

    Thickly cover the lower halves of the rolls with meat and salad. Place the top of the buns on top and serve immediately.