Brisket Bacon Cheeseburger Recipe

Divide the ground beef into one 1/2-pound portion and gently form a patty about 3/4 to 1 inch thick. Do not overwork the meat. Make a shallow dimple in the center to help it cook evenly.

Season both sides of the patty evenly with kosher salt and freshly ground black pepper right before cooking.

Preheat a grill or cast-iron griddle to medium-high (about 425–450°F / 220–230°C). Lightly oil the grates or pan with the vegetable oil.

Grill the patty about 4–5 minutes per side for medium (internal temp ~160°F / 71°C for a 1/2-lb patty), adjusting time for desired doneness. Avoid pressing the patty while cooking to retain juices.

While the patty preheats or rests, cook the thick-cut smoked bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain.

In the last 1 minute of the burger's cooking time, place the two slices of pepper jack cheese on top of the patty and close the grill lid (or tent with foil) to melt the cheese.

Warm the 3 oz of thinly sliced smoked brisket in a small saucepan over low heat with 1 tablespoon of Dragon's Blood BBQ sauce, stirring gently until heated through (about 2–3 minutes). Remove from heat and toss with the remaining 1 tablespoon of sauce so the brisket is well glazed but not falling apart.

Butter the cut sides of the brioche bun with 1 teaspoon unsalted butter. Toast the bun, cut-side down, on the grill or in a skillet until golden and lightly crisp, about 1–2 minutes.

Spread mayonnaise on the bottom bun if using. Place the melted-cheese-topped burger patty on the bottom bun.

Pile the 3 oz of glazed smoked brisket on top of the patty, layering it to cover the cheese. Drizzle any remaining BBQ sauce from the brisket pan over the meat for extra flavor.

Lay the 3 slices of crisp smoked bacon across the brisket. Add pickles and a lettuce leaf if desired.

Cap with the toasted top bun. Serve immediately with fries or your preferred side.