Cowboy Brisket Burger Recipe

If using leftover smoked brisket, shred meat with two forks. Place shredded brisket in a small saucepan over low heat.

Add BBQ sauce and beef broth (or water) to the saucepan and gently warm, stirring to coat. Simmer on low 6–8 minutes until heated through and saucy. Keep warm until assembly.

In a small bowl combine mayonnaise, ketchup, Dijon mustard, brown sugar, apple cider vinegar, hot sauce, smoked paprika, and garlic powder. Whisk until smooth and taste; adjust heat or sweetness to preference. Refrigerate until ready to use.

In a bowl combine shredded gouda, diced pimento, diced pickled jalapeño, mayonnaise, and black pepper. Mix until evenly distributed. Reserve for melting on the patties.

Season & Cook Patties

Bring the dried-aged patties to room temperature for 15–20 minutes. Season both sides with salt and freshly ground black pepper.

Heat a cast-iron skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, place patties in the pan without crowding. Cook 3–4 minutes on the first side until a brown crust forms.

Flip patties and immediately top each patty with half the jalapeño pimento gouda blend (about 1/2 cup per patty). Cover the skillet with a lid or tent with foil and cook 3–4 minutes more for medium (adjust time for desired doneness) until cheese is melted and patties reach desired internal temp (160°F for medium-well). Remove patties to a warm plate and keep covered.

Toast Buns & Fry Eggs

Wipe skillet if needed and melt 2 tablespoons butter over medium heat. Add buns cut-side down and toast until golden, about 1–2 minutes. Remove and set aside.

In the same skillet, heat 1 tablespoon butter or oil over medium. Crack eggs into skillet and fry sunny-side up or over-easy per preference. Season with 1/4 tsp salt and 1/4 tsp pepper. Cook until whites are set and yolk reaches preferred doneness (approximately 2–3 minutes for runny yolk). If you prefer a firmer yolk, cover skillet for another minute.

Spread about 1 tablespoon Cha’s Sauce on the bottom half of each toasted bun.

Place one cheese-topped patty on each sauced bun bottom.

Pile warmed smoked pulled BBQ brisket (about 4 oz) evenly over each patty.

Top the brisket with a slice or two of tomato.

Place the fried egg on top of the tomato, then spread 1 teaspoon Cha’s Sauce on the inside of each top bun and set on the egg.

Press gently to compact the burger slightly, serve immediately while hot.