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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

Print Recipe

The best of the beef burgers - simple and classic.

Course Main Course

Cuisine American

Keyword burger, beef, brisket

Servings 6

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.

A lifetime of testing and tasting qualifies me to say they are unequivocally the BEST chocolate chip cookies EVER. Crispy on the edges, chewy in the center, and salty sweet at the height of perfection!

When faced with choosing a recipe to start this blog project, this was an easy choice. This is the original cookie from the North End of Boston’s Volle Nolle Cafe, which had a cult following for it’s tiny space on Hanover Street. We were lucky to live in the North End for many years, and after moving out of the city, Volle Nolle was one of the places I missed most. The small cafe, owned by Tori Crowell, was a grab and go spot for me, and I went back for cookies as often as I could after we moved. One day, she offered me the recipe as I lamented my cookie commute – she grabbed a sharpie and in 4 seconds scribbled the ingredients on a sheet of parchment right on the counter. I carefully transported the precious paper home and immediately framed it – it sits on my counter to this day, making it easy to share with friends who often ask for the recipe. No eggs – it’s not a mistake. This also makes it a safe dough to eat raw…

The ingredients are straight forward and the key is the salt – that tablespoon in the batter helps, but I sprinkle Malden sea salt flakes on top of the dough before baking as well – it’s a texture thing on top of the flavor.

Sea Salt Chocolate Chip Cookies

Print Recipe

distinctivley salty and sweet - the ultimate chocolate chip cookie!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

Servings 28 cookies

Equipment

Stand or hand held mixer.

Ingredients

3.5 sticks butter room temp
1 cup white sugar
1 cup brown sugar, packed
2 Tbsp Pure Vanilla Extract
4 Tbsp Heavy Cream
4 Tbsp Light Corn Syrup
3.5 cups AP flour
1 Tbsp Kosher Salt
1.5 tsp baking soda
24 oz chopped good dark chocolate
2 Tbsp Malden Sea Salt flakes

Instructions

Preheat oven to 350 degrees, and position two racks in the middle of the oven.
Combine the first three ingredients in a stand mixture with paddle attachment. Mix well until smooth and creamy. Combine next three ingredients (cream through vanilla), then add to the butter and sugar, mixing thoroughly. Whisk dry ingredients in a bowl, then slowly add to the dough, mixing minimally until combined. Stir in the chocolate chunks by hand.
Scoop cookies into 2 tbsp sized balls, sprinkle with malden sea salt and bake for 11-12 minutes. Tap the pans on the counter when done, to flatten the cookies a bit. Let cool and enjoy! Cookies will be best within a day, but will keep for several days in airtight container.

Notes

I highly recommend chopping your own block of chocolate, as the small shreds that mix into the batter give the cookie a great texture after baking. Trader Joe's GIANT 70% bars are a great option for this recipe.