For best results, I usually make my cole slaw the night before, but you can make it the day of too. In a bowl with a lid, combine kale, red cabbage, julienned broccoli stems and shredded brussels sprouts.
In a separate bowl, combine the mayonnaise, vinegar, mustard, sugar, oil, and garlic seasoning. Mix it well, then add it to the salad. Mix well, put on the lid and set it in the fridge to chill.
Bring your brisket out of the fridge, it's so much easier to slice nicely when it's ice cold (not frozen!). Slice the brisket and chop about a cup of it into small chunks.
In a large bowl, mix the cold ground beef, chunks of brisket, burger seasoning, cheddar powder, Havarti chunks, Worcestershire, and steak sauce.
Using your hands or a burger press, shape the beef mixture into at least 6 large patties. Place them onto a baking sheet lined with waxed paper, and place them into the fridge to chill for 30 minutes.
Oil your grids and then preheat your grill to medium-high, between 450 and 500°F.
While the grill is preheating, place your brisket directly onto the warming rack, or onto a piece of foil on the warming rack of your grill.
Once the grill is up to temperature, grill the burgers over direct heat for 5 to 7 minutes per side.
Just before they're done, add slices of Havarti cheese to the tops of the burgers to melt.
Serve the burgers on nice hearty buns, topped with a mountain of brisket. PRO TIP: Before putting the burger onto the bun, place some of that slaw on there, then burger, then brisket. You won't even need the other condiments.