Ground Brisket Burger
Ground Brisket Burger
Like I’ve said in the last 2 brisket related posts: follow the cheeba. It will have the answers. And the cheeba has lead me to this burger creation. That fatty brisket end that I trimmed off a whole brisket got turned into ground beef. Highly fatty and delicious ground beef. 70% lean. The burger was topped with a couple slices of smoked brisket, horseradish white cheddar, pickled red onions, creamy horseradish ketchup, on a toasted brioche bun. Always listen to the cheeba.
Equipment
- meat grinder
Ingredients
- 1 lb ground brisket
- 1 tsp salt
- 1 tsp black pepper
- 2 slices smoked beef brisket
- 2 brioche buns
- horseradish white cheddar
- pickled red onions
Creamy Horseradish Ketchup
- 2 tbsp ketchup
- 1 tbsp mayonnaise
- 2 tsp prepared horseradish
Instructions
- Remember the fatty triangle end from the whole brisket we trimmed off and saved? If you froze it down, take it out of the freezer and allow it to partially thaw overnight.
- Grind the brisket through twice on a medium grinding plate.
- Take 1lb of the ground brisket and season with salt and pepper. Form into 2 patties. Because of the high fat content, they will shrink.
- Sear 2 slices of smoked brisket in a sauté pan for 2 minutes a side on medium high heat. Remove from the pan.
- Toast the buns in the render brisket fat. Remove from the pan.
- Add the patties to the pan.
- Cook for 5 minutes on the first side. Flip. Top with the sliced brisket and the horseradish white cheddar. Partially cover the pan and cook for 4 minutes.
- While the burger is cooking, mix together the ketchup, mayonnaise, and prepared horseradish.
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