Kansas City-Style Burnt Ends Sandwich with Pickled Onions

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty sandwich featuring smoky burnt ends piled high with tangy pickled red onions and creamy slaw on a toasted bun. This American-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs smoked beef brisket burnt ends, Kansas City barbecue sauce, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 American cuisine 550 cal/serving

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Ingredients

1 pound smoked beef brisket burnt ends
1/2 cup Kansas City barbecue sauce
1 small, thinly sliced red onion
1/2 cup apple cider vinegar
1/2 cup water
2 tablespoons granulated sugar
1 teaspoon kosher salt
2 cups coleslaw mix
1/3 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar (for slaw)
4 hamburger buns
2 tablespoons, softened butter

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Instructions

Step 1: Prepare quick pickled onions by combining 1/2 cup apple cider vinegar, 1/2 cup water, 2 tablespoons granulated sugar, and 1 teaspoon kosher salt in a small saucepan. Heat until sugar dissolves, then pour over 1 thinly sliced small red onion in a jar. Let sit at room temperature for at least 30 minutes.
Step 2: In a medium bowl, toss 2 cups coleslaw mix with 1/3 cup mayonnaise, 1 tablespoon yellow mustard, and 1 tablespoon apple cider vinegar until creamy and well combined. Refrigerate until ready to serve.
Step 3: Warm 1 pound smoked beef brisket burnt ends in a skillet over medium heat, stirring in 1/2 cup Kansas City barbecue sauce. Cook for 5-7 minutes until sauce thickens and coats the meat.
Step 4: Toast 4 hamburger buns brushed with 2 tablespoons softened butter in a skillet over medium heat until golden brown and crisp.
Step 5: Assemble sandwiches by layering the barbecue burnt ends on the bottom bun, topping with a generous handful of creamy slaw, and finishing with tangy pickled red onions. Cap with the top bun and serve immediately.