Restaurants›Grand Tavern - Farmington›Brisket Burger Recipe

Brisket Burger Recipe

Inspired by Grand Tavern - Farmington
Time35m
Serves4

Prime certified angus beef patty, smoked brisket and cheddar cheese

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Ingredients

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Brisket Burger Patties & Toppings

Seasoning & Sauce

Method

Brisket Burger Patties & Toppings

1

Form patties

Divide the 1 lb ground beef into four equal portions (about 4 oz each). Gently form into patties roughly 3.5–4 inches in diameter and about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce domeing during cooking.

2

Season patties

Sprinkle both sides of each patty evenly with kosher salt (about 1 tsp total), freshly ground black pepper, and garlic powder. Lightly brush the top of each patty with Worcestershire sauce for added umami.

3

Cook patties

Preheat a cast-iron skillet or heavy grill pan over medium-high heat until hot (about 3–5 minutes). Add a thin film of neutral oil if the pan is dry. Place patties in the pan and cook for 3–4 minutes without moving to form a good sear. Flip and cook 2–3 minutes on the second side for medium (adjust 1–2 minutes for desired doneness).

4

Add cheese

About 1 minute before the patties are done, place a slice (approximately 1 oz each) of sharp cheddar on each patty. Cover the pan with a lid or tent loosely with foil to help melt the cheese for 45–60 seconds.

5

Warm brisket

While patties cook, warm the smoked brisket: add the chopped or thinly sliced brisket (8 oz) to a small skillet over medium heat with 1–2 tablespoons of its cooking juices or a tablespoon of water. Gently heat for 2–3 minutes until warmed through but not dried out. If brisket has a sauce, add a splash to keep it moist.

6

Toast buns

Butter the cut faces of the 4 buns with the 2 tbs unsalted butter. Place buttered side down on a separate skillet or on the grill for 1–2 minutes until golden and toasted.

7

Assemble burgers

Place a lettuce leaf on the bottom bun, add the cheddar-topped patty, then top with warmed smoked brisket (roughly 2 oz brisket per burger). Add tomato slice, red onion rings, and pickles as desired. Spread sauce on the top bun and close the burger.

Seasoning & Sauce

8

Make burger sauce

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1/2 teaspoon smoked paprika, 1/2 teaspoon hot sauce (optional), and a pinch more salt and pepper to taste. Whisk until smooth. Taste and adjust acidity or heat as desired.

9

Finish and serve

Spread about 1 to 2 tablespoons of the sauce on each top bun before closing the burger. Serve immediately while hot, with fries or a side salad if desired.