Kansas City Burnt End Sandwich
Kansas City Burnt End Sandwiches feature smoky brisket burnt ends piled high on a bun.The meat is tender with caramelized edges and tossed in BBQ sauce.Often paired with pickles, onions, or slaw for crunch.A true Kansas City-style barbecue favorite.
Ingredients
For the Sandwich
- 4 cups cooked brisket burnt ends (homemade or leftover)
- 1 to 1½ cups Kansas City–style BBQ sauce (sweet, tangy)
- 4 brioche buns or potato rolls
- 2 tbsp butter (for toasting buns)
Optional Toppings
- Dill pickle chips
- Thin-sliced onions
- Coleslaw
- Jalapeños
Instructions
- Warm the burnt ends: Place burnt ends in a pan over medium-low heat. Add BBQ sauce and stir gently until hot and glossy (about 8–10 minutes).
- Toast the buns: Butter the cut sides of buns and toast on a skillet until golden.
- Assemble: Pile sauced burnt ends onto the bottom bun. Add pickles, onions, or slaw if desired.
- Finish and serve: Top with the bun and serve immediately with extra sauce and napkins.
Notes
- Burnt ends should be tender with caramelized edges—not dry.
- KC-style sauce is usually sweeter and thicker, perfect for coating.
- Toasted buns help prevent sogginess.
- Pickles add the best balance to rich, smoky meat.
- Leftover burnt ends reheat well when sauced gently over low heat.