Once you’ve tried a beef brisket burger, you may never go back to plain ground beef again. You’ll become a burger purist and nothing else will do thanks to the wonderful marbling that will have you sinking your teeth into incredible juiciness with each and every bite.
If you’re a veteran of grinding your own meat, this will be a breeze. If not, just have your local butcher grind it for you, no problem. And if you get too much, just divide the ground brisket into one-pound portions, wrap in heavy-duty aluminum foil, and freeze for later use (like when you want another beef brisket burger, because you’re going to want one).
- 1 pound ground brisket flat, fat cap and all
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground pepper
- Hamburger buns
- Port cheese spread
- 4 slices crispy bacon
- 1 onion, sliced into four slices and grilled
- Smoked sun-dried tomatoes
- Combine the ground brisket with the salt and pepper.
- Form four patties and refrigerate for 30 minutes.
- Preheat the grill to medium high.
- Grill the patties for four minutes, then flip and continue grilling until the internal temperature of the meat is 160°F as measured with a digital thermometer.
- Remove patties and reserve.
- Grill the hamburger buns until they have nice char marks.
- Top the buns with the burgers, port cheese, bacon, grilled onions, arugula and mayonnaise mixed with smoked tomato and chives.