Brisket Stuffed Burgers

We’ve been building up to it for days. First there was the homemade BBQ Sauce, then the Darn Good Oven Brisket, finally the Homemade Buns. And here we finally are, ready to make these epic, brisket stuffed burgers. Let me tell you these burgers are make no apologies, all about the meat. Warning: after consuming you may notice sudden urges to race outside, beat on your chest, and roar threateningly at passing vehicles caveman style.

I’m sorry my vegetarian friends, you’ll have to come back another day (or maybe go check out these quinoa burgers). No dainty, vegetable laden spring rolls here. Ok, I confess, I totally heart all the spring rolls recipes I’ve been seeing lately. But today is all about the meat, so we’ll save that for another day…

 

When we’re done cooking we’ll be digging into a quarter pound of well seasoned burger, filled with tender and juicy brisket, and perched on our very own homemade buns. Of course, we’re going to top the whole thing off with a ton of melty sharp cheddar goodness and waaaay too much BBQ Sauce. Alright! You can throw some crisp green lettuce and tomato or maybe some pickles on there too if you like, I’m down with that, as long as you remember the focus here is on the meat. 

You could probably cook these burgers off any number of ways and achieve great success. However, I will toss this out there: I think this recipe works best when you either pan fry, preferably in cast iron or on a griddle; or when you grill. So, bust out your fave cast iron skillet or fire up that bbq (if you haven’t already broken yours)! 

In case you’re wondering, the burger you get at most restaurants is cooked on a flat op, which is basically a gigantic griddle. That’s what gives you that gorgeous burger crust!

BTW If you do need some help cooking your burgers, you can check out this article from the always helpful Saveur, How To Cook A Burger, 4 Methods. The only thing I must warn you of is to ignore that whole smash-the-burger-with-the-spatula- thing you’ll see happening in the pan grilling method  portion of the article. That’s craziness, and will totally make your brisket burger leak. Just set your burgers down in the pan nice and gentle like, ok? 

My other thoughts before we get on to the recipe: boil or grill up some sweet corn, slice up a watermelon, and mix up some pasta salad, for an idyllic full picnic style dinner. 

But, however you cook em’ burgers, and whatever your accompaniments you serve; get your best burger eating hunch ready (and maybe think about eating out on the porch, way easier to clean up) cause it’s time to eat! 

Epic Brisket Stuffed Burgers- Yields 4 slightly larger then quarter lb. burgers. 

• 1 lb 80/20 ground beef
• 1/2 lb cooked brisket, chopped
• sea salt, black pepper, garlic powder  & onion powder, to taste

For Serving

• 4 burger buns
• sharp cheddar cheese, about two deli slices per burger
• bbq sauce
• green lettuce
• sliced tomatoes
• pickles, mustard, mayo, or any other desired condiment

1. Divide the ground beef and chopped brisket into four equal potions. 

2. Take one portion of ground beef and divide in half again, then:

• Use your hands to create a round semi flattened disk about 4 inches in diameter. 
• Create a shallow depression in the center of the disk that is about 3 inches in diameter. 
• Fill the depression with one of the portions of the chopped brisket. Set aside. Take the other half of the portion of ground beef and shape into a a round semi flattened disk about 4 inches in diameter. 
• Place the second disk on top of the first disk that is filled with the brisket. Push the two disks together gently, paying special attention to the outer inch of the disks, to seal the two sides together. 
• Be sure to seal the burger entirely around the outside or the brisket may leak out or dry out while cooking. 
• Create a small depression (about the size of your thumb) using your thumb on the top of each formed burger to help prevent the burgers puffing up while cooking. 

Repeat step two for the other three burger potions. 

4. Season each burger to taste with the salt, black pepper, garlic, and onion powder. 

5. Cook the burgers to you desired temperature, either by pan frying or grilling the burgers. Be sure to add the 2 slices of cheese per burger to be melted, just before cooking is complete.

6. Transfer the cooked burgers to buns and serve with plenty of BBQ sauce, plus any additional condiments desired.