SNickelFritz BBQ Beef Burger
Slow-Roasted Butter Tart BBQ Beef Sandwiches šš„
These Slow-Roasted Butter Tart BBQ Beef Sandwiches are the ultimate Canadian comfort food recipe ā featuring tender, juicy beef roast slow-cooked to perfection, then finished on the grill with rich, caramelized SNickelFritz Kitchens Butter Tart BBQ Sauce. Served on a fresh bun with our Butter Tart Mustard Coleslaw, every bite delivers the perfect balance of sweet, tangy, savoury flavour with a bold gourmet finish.
Perfect for backyard BBQs, family dinners, cottage weekends, and easy make-ahead meals.
Ingredients
2 lb beef roast1 cup SNickelFritz Kitchens Butter Tart BBQ Sauce, plus extra for finishing
1/2 cup onion, thinly sliced
Salt and pepper, to taste
Garlic powder, to taste
Fresh buns, for serving
SNickelFritz Kitchens Butter Tart Mustard Coleslaw, for serving
Directions
Slow Roast the Beef
Preheat oven to 225Ā°F. Spread the sliced onions across the bottom of a roasting pan or Dutch oven. Place the beef roast on top and season generously with salt, pepper, and garlic powder. Pour the SNickelFritz Kitchens Butter Tart BBQ Sauce evenly over the roast.
Cook Until Fork-Tender - Cover and roast for 4ā6 hours, or until the beef is tender and easily pulls apart with a fork. Cooking time may vary depending on the size and cut of the roast. Remove the beef from the cooking liquid once ready for the BBQ
Tip: This step can be done ahead of time for an easy weekend BBQ dinner.
Finish on the Grill
Preheat BBQ to medium heat. Place the beef on the grill and brush generously with additional SNickelFritz Kitchens Butter Tart BBQ Sauce. Turn and baste in layers as the sauce caramelizes, creating a rich, sweet, tangy, and beautifully grilled finish.
Build the Sandwiches
Slice or shred the beef and pile onto fresh buns. Top with SNickelFritz Kitchens Butter Tart Mustard Coleslaw, adding a grainy texture and distinct rich mustard flavour that perfectly complements the BBQ beef.
SNickelFritz Tip š½ļø
For even more flavour, spoon a little of the roasting juices over the beef just before serving.
You can use the leftover liquid for make ahead baked beans.
Pair with a Local cream ale, lager or amber beer. Enjoy!
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Went through the burger recipe and it lines up with what I saw after moving off a gas grill. A thick beef patty cooks more evenly when the heat stays steady, and a ceramic kamado holds temperature better than the cheaper setups I tried. The airflow takes practice though, and my first batches came out dry. If you are comparing models, check the specs for Big Green Egg in CanadaĀ against independent reviews first. It sears patties well, but it is heavy and pricey. Just my experience, so weigh it rationally against your own needs.