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Hoedown Burger Recipe

Name: Chuckwagon BBQ & Burgers Hoedown Burger Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.25 lbs ground beef (80/20); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp garlic powder; 0.75 cups cooked beef brisket, chopped (smoked or braised); 2 tbs bbq sauce (use a medium-sweet smoky variety); 1 tsp beef drippings or neutral oil; 0.25 large yellow onion; 0.5 cups all-purpose flour; 1 tsp cornstarch; 0.25 tsp baking powder; 0.5 cups cold sparkling water; 0.5 whole large egg; 0.25 tsp salt; 1 cups vegetable oil (for frying); 2 pieces burger buns (brioche or potato), split; 2 leaves lettuce leaves, washed and patted dry; 4 slices tomato, sliced; 2 slices cheese slice (American, Cheddar, Swiss, or Pepper Jack); 1 tbs butter (softened, for toasting buns); 0 to taste ketchup, mustard, mayo, pickles, sliced onions, jalapeños

Inspired by Chuckwagon BBQ & Burgers

Time35m

Serves2

Served with lettuce and tomato, all other condiments are served at the condiment bar. Cheese selection American, Cheddar, Swiss, or Pepper Jack. Topped with chopped brisket and a couple onion rings.

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Ingredients

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Burger Patties & Seasoning

1 1/4 lbs ground beef (80/20)

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1/2 tsp Watkins garlic powder

Brisket Topping

3/4 cups cooked beef brisket, chopped (smoked or braised)

2 tbs bbq sauce (use a medium-sweet smoky variety)

1 tsp beef drippings or neutral oil

Onion Rings

1/4 large yellow onion

1/2 cups 00 bread flour

1 tsp Cornstarch

1/4 tsp Baking powder

1/2 cups cold sparkling water

1/2 whole large egg

1/4 tsp Celtic sea salt

1 cups vegetable oil (for frying)

Buns, Cheese & Produce

2 pieces burger buns (brioche or potato), split

2 leaves lettuce leaves, washed and patted dry

4 slices tomato, sliced

2 slices cheese slice (American, Cheddar, Swiss, or Pepper Jack)

1 tbs butter (softened, for toasting buns)

Optional Condiment Bar Items (not included)

0 to taste ketchup, mustard, mayo, pickles, sliced onions, jalapeños

Method

Burger Patties & Seasoning

Form and season patties

Divide the ground beef into two equal portions (for two 4-5 oz patties) or keep as one large patty for a single burger. Gently form into patties about 3/4" (2 cm) thick, slightly wider than the buns. Make a shallow indentation in the center of each patty with your thumb to prevent doming. Season both sides evenly with kosher salt, black pepper, and garlic powder.

Cook patties

Preheat a heavy skillet or cast-iron pan over medium-high heat until hot (about 3–5 minutes). Add a light brush of oil if needed. Add patties and cook without moving 3–4 minutes until a brown crust forms. Flip and cook 3–4 minutes for medium (internal temp ~160°F/71°C) or longer for desired doneness. In the last minute of cooking, place a cheese slice on each patty and cover the pan briefly to melt.

Brisket Topping

Warm and dress chopped brisket

While patties cook, heat a small skillet over medium-low and add 1 tsp beef drippings or oil. Add the chopped cooked brisket and sauté 1–2 minutes to warm. Stir in 2 tablespoons bbq sauce and cook 1 minute more until glossy and just heated through. Keep warm until assembly.

Onion Rings

Prepare onion

Slice the 1/4 large yellow onion into 1/4-inch rings. Separate rings and set aside.

Make batter

In a bowl whisk together 1/2 cup flour, 1 tsp cornstarch, 1/4 tsp baking powder and 1/4 tsp salt. Add 1/2 cold egg (beat one egg and measure half) and 1/2 cup cold sparkling water; whisk lightly — batter should be slightly thick but still pourable. Keep batter cold for the crispiest result.

Fry onion rings

Heat 1 cup vegetable oil in a small heavy skillet to 350°F (175°C) or until a breadcrumb sizzles and browns in 10–15 seconds. Dredge each onion ring in a little flour (from the 1/2 cup) then dip into the batter, shake off excess and fry in batches 1–2 minutes per side until golden and crisp. Remove to a paper towel-lined tray and season with a light pinch of salt. For a restaurant-style result, make 2–3 small onion rings per burger and keep warm in a low oven (200°F / 95°C).

Buns, Cheese & Assembly

Toast buns

Spread softened butter on cut sides of the buns. Toast buttered sides in a hot skillet or griddle until golden, about 1 minute. Keep buns warm.

Assemble Hoedown Burger

On the bottom bun place a lettuce leaf, then the melted-cheese-topped burger patty. Spoon the chopped warm brisket (about 3–4 tablespoons) evenly over the patty. Add 2–3 small onion rings on top of the brisket. Add tomato slices on the top bun (or place tomato on the bottom if preferred). Close the burger and serve immediately with a side and the condiment bar for ketchup, mustard, mayo, pickles and sliced onions.