Bbq Brisket Burger Recipe

Prep brisket and mix

If using leftover smoked brisket, remove any large pieces of fat and finely chop or pulse 3–4 times in a food processor to get small but textured pieces. If using raw brisket or coarsely ground brisket, ensure pieces are roughly the size of ground beef (about 1/4-1/2 inch).

Combine ingredients

In a large mixing bowl, combine chopped/ground brisket and ground beef. Add grated onion, egg, Panko breadcrumbs, Worcestershire sauce, kosher salt, black pepper, and smoked paprika. Gently fold with your hands or a spoon until just combined — avoid overworking which makes patties tough. Mixture should hold together but remain slightly loose.

Form patties

Divide the mixture into 4 equal portions (about 6–7 oz per patty). Shape each portion into a slightly larger-than-bun patty, pressing a shallow dimple in the center of each to prevent doming while cooking. Lightly refrigerate on a tray for 15–20 minutes to firm up (optional but helpful).

Quick sauce (optional)

In a small bowl, whisk together 1/2 cup BBQ sauce, 2 tbs yellow mustard, and 1 tbs apple cider vinegar. Taste and adjust sweetness or acidity as desired. Set aside. Reserve additional BBQ sauce for brushing and serving.

Toast buns

Heat a skillet or griddle over medium heat. Butter the cut sides of brioche buns, then toast buttered sides down until golden brown, about 1–2 minutes. Keep toasted buns warm.

Cook patties

Preheat a heavy skillet, griddle, or grill over medium-high heat and oil lightly. When hot, place patties (dimple side up) on the surface. Cook for 3–4 minutes without moving to develop a good sear. Flip and brush the cooked side with BBQ sauce. After flipping, cook another 3–4 minutes for medium (adjust time for desired doneness). During the last 1–2 minutes of cooking, place a slice of cheddar on each patty and cover the pan or close the grill lid to melt the cheese. Internal temperature should reach 160°F (71°C) for well-done; 145–150°F for medium-rare to medium (if using pre-smoked brisket the final temp is up to preference).

Assemble burgers

Spread a tablespoon of reserved BBQ-mustard sauce on the bottom bun. Place a small handful of optional quick slaw or some pickle slices on the bottom bun to provide texture (if using slaw, drain excess dressing). Add the cheesy brisket burger patty, then top with red onion rings and 2 pickle slices. Spoon additional BBQ sauce over the patty if desired. Sprinkle chopped cilantro/parsley if using. Cap with the toasted top bun and serve immediately.

In a medium bowl, combine shredded cabbage and grated carrot. In a small bowl whisk together mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp black pepper. Toss dressing with vegetables until evenly coated. Taste and adjust seasoning. Chill for 10 minutes to let flavors meld before topping burgers.