The Wagyu Brisket Burger

600 g L.A. FARMS Wagyu Beef Brisket, Sliced 
2 tsp olive oil
150 g cheddar slices, or other melting cheese
600 g cabbage, finely sliced on a mandolin
1 carrot, cut into julienne
4 soft burger buns, halved
To serve: pickles and potato chips
Comeback sauce:
120 g mayonnaise
50 g Sriracha sauce
1 tbsp tomato sauce
½ small onion, finely chopped



1. We can dry age your brisket. Smoke it and land rest it. Cut into slices once cooled and then grill in a griddle. Use the sauce from the smoking as your base sauce.

2. For Comeback sauce, whisk ingredients in a bowl to combine, then season to taste.

3. Meanwhile, toast buns, cut side down only in the same pan you cooked burgers in over high heat (2-3 minutes).

4. Combine cabbage and carrot in a bowl with 1-2 tbsp Comeback sauce. Spread bun bases with extra sauce, top with cheeseburger, slaw and pickles, sandwich with bun tops and serve hot with potato chips.