Texas Slider Burnt Ends and Slaw

Maximise your back of house efficiency while tapping into the brisket trend with COOKT Burnt Ends by Don KRC. By combining tender beef burnt ends with slow cooked caramelised onions and a crisp red slaw, you can offer a premium Texas style handheld favourite. This is a versatile way to upgrade your casual dining offering with a balanced, tangy flavour profile using ingredients already available in your larder.

Ingredients:

Yield: Serves 6

Ingredients	Amount
Burger Buns	6 buns
COOKT Burnt Ends by DON and KR Castlemaine	1 bag (800g + 200g)
BBQ Sauce	150g

Caramelised Onion:

Ingredients	Amount
Large Brown Onions (peeled, thinly sliced)	700g
Butter	40g
Brown Sugar	1 tablespoon
Salt (to taste)	–

Red Slaw:

Ingredients	Amount
Red Cabbage (finely sliced)	700g
Carrot (julienned)	80g
Apple (julienned)	120g
Slaw Dressing	60g

Slaw Dressing:

Ingredients	Amount
Mayonnaise	35g
Apple Cider Vinegar	15g
Sugar	8g
Salt	2g

To SERVE:

Ingredients	Amount
Whole Egg Mayonnaise	120g
Dill Pickles	120g

Method:

For Burnt Ends

• Step 1: Heat Texas BBQ Style Beef Burnt Ends in the oven at 180 °C until hot. 
• Step 2: Toss with BBQ sauce until evenly coated and sticky. 

For Caramelised Onion

• Step 1: Melt butter in a pan over medium-low heat.
• Step 2: Add onions and salt, cook slowly 25–30 minutes until soft and golden. 
• Step 3: Add brown sugar and cook for a further 2–3 minutes until glossy.

For Red Slaw

• Step 1: Combine cabbage and carrot in a bowl. Whisk dressing ingredients until smooth and toss through slaw just before service.

For Burnt Ends

• Step 1: Toast slider buns lightly. 
• Step 2: Build each slider with: bottom bun, red slaw, burnt ends, caramelised onion, top bun spread with mayonnaise. Serve dill pickles on the side. 

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For more information contact your DON Representative or local distributor.

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