Brisket Burger with Smoked Bacon
Hey! Are y’all ready to take your burger experience to the highest level? With this smoked bacon brisket burger, your taste buds will just hop up and dance a jig right there in your mouth every time you take a bite. This thing is stacked so high up on the bun that you will need a ladder to eat it.
Grind Your Own Burger
First off, if you do not own your own meat grinder, that is ok. Any meat department with a butcher will grind the meat for you. Now, when you are selecting briskets, there are usually two types to choose from. You will find whole brisket and brisket flat.
Tip: For brisket hamburgers you want to buy a brisket flat with the fat still on it for maximum flavor.
The fat is what takes this burger to the next level. If the butcher has trimmed all of the fat off of the available brisket, just ask for one that has not been trimmed yet.
Cut the meat and fat into 1″ cubes and feed them into the meat grinder.
Tip: 30 minutes before grinding, freeze the parts of the meat grinder that will come into contact with the meat to avoid sticking.
Form into 1/2 lb. patties. Put them in the ice box for two or three hours. This will help them stick together while they cook.
Tip: Wait to season freshly-ground meat until right before cooking time to avoid drying out the meat.
Make the Sauce
The base of the sauce is made from mayo, mustard and a little ketchup. There’s some W sauce, and a little – just a tsp and no more – of liquid smoke. Add two freshly crushed or minced garlic cloves and some honey. Whisk it all together and add it to the ice box until the burgers are done.
Bring the Bacon
Take some Fogo hardwood chunks, some mesquite, and some Applewood and get it in the smoker. Lay the strips of bacon over the grill grate – the bacon should be thick enough to stay on the grate – and cover with a lid or dishpan to hold the heat and smoke on the bacon until it’s crispy.
Grill the Patties
Right before you add to the grill, season with some salt, pepper, paprika and some of my Original Seasoning. Place the patties on the grill and listen to the sizzle. It does not matter how much you flip it, just do not burn it or mash it down. I prefer my brisket burgers to be prepared medium rare.
Slap some pepper jack cheese, cheddar and sauce and whatever toppings make your perfect burger and chow down! This burger will be a great hit at your next barbecue.
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Smoked Bacon Brisket Burger – Cowboy Kent Rollins
Ingredients
- 2 lbs. brisket flat untrimmed and ground
- 8 slices thick- cut bacon
- ½ tablespoon salt
- ½ tablespoon garlic powder
- ½ tablespoon smoked paprika
- ½ tablespoon coarse ground black pepper
- 4 slices pepper jack cheese
- 4 slices cheddar cheese
- 4 hamburger buns
- Butter
- Sliced tomato for topping
- Sliced onion for topping
- Lettuce for topping
Special Sauce
- 1/2 Cup Duke's Mayonnaise
- 1 tbsp Worchestershire Sauce
- 2 tsp Hot Sauce
- 1/4 cup Kent Rollins' Sweet & Spicy Hatch Chile Mustard or your favorite mustard
- 2 tsp garlic minced
- 1/4 cup Kent Rollins' Cowboy Ketchup or your favorite ketchup
Instructions
- Remove the ground brisket meat from the fridge and divide into 4 equal parts. Pat into about ½- thick patties. Cover with plastic and place in the fridge for at least 30 minutes. This will help the patties stay together.
- Generously oil the grill and rake the coals to one end for direct and indirect heat. Place the bacon on the indirect side of the grill, shut the lid and cook for about 4 minutes each side or until crispy. Set aside in a warm place.
- In a small bowl, combine the salt, garlic powder, smoked paprika and coarse ground pepper. Sprinkle the seasoning on both sides of the patties and pat in right before grilling.
- Oil the grill again and place the patties on the direct side of the heat and cook for about 4 minutes each side until medium or until the internal temperature reaches 160 degrees F. Right before done the burgers are done top with a slice of cheddar cheese.
- Meanwhile, butter the underside of the buns and place on the grill to toast. Right before removing, add a slice of pepper jack cheese to the bottom bun until slightly melted.
- In a small bowl, combine all the ingredients. Cover and place in the fridge for at least 1 hour.
- Remove the burgers and buns from the grill. Top the burgers with tomato, onion and lettuce if desired. Generously drizzle with the special sauce. Serve immediately.