Often when you make something over and over again, you learn that less is more. These burgers are the perfect example of letting a good ingredient shine. Ground brisket has a richer flavor and a great balance of fat (75/25) that lends itself to make the ultimate burger with little effort.
Many people pay higher prices for leaner cuts of ground beef, which works well in some recipes, but with a burger can lead to a tough final product. Much of the fat is released in the cooking process, so it’s best to start with a higher fat content to ensure the burger isn’t dry when finished. You can “doctor up” a burger patty any way you like, but why go to all that trouble when you don’t need to? I promise this will be the best, simple burger you’ve ever made!
Brisket Burgers
Ingredients
- 2 lbs ground beef brisket
- 1 Tbsp kosher salt
- 1 Tbsp freshly ground black pepper
- 6 slices thic cut cheddar cheese
- 6 brioche burger buns
Instructions
- Form 6 equal patties with the ground brisket. It's crucial to not compact the meat, or work it too fit a strict form. I have used a fork for this and it works well. Sprinkle generously with salt and pepper, and let them sit for at least 30 minutes to come to temp before cooking. The resting time will also allow the salt to permeate the beef.
- Preheat a gas grill or a cast iron skillet to medium high heat - you want a hot pan or grill to sear the outside of the patties, and leave the inside medium rare. Cook approximately 5 minutes per side, adding the cheese to the last few minutes of cooking.
- Place the patties on the brioche buns - top as you like! I suggest mayo, pickles, salted tomato slices and lettuce.
