Man, nothing beats a good brisky burger...those look great. I prefer the whole packer...try to guess and keep it at 80/20, usually do not have to trim off that much.
02-16-2009 10:07 PM
Originally Posted by trp1fox
I'm impressed by your burger making skills. Those are some awesome patties, formed perfectly.
I just do them with my hands. Roll each one into a tight ball and start pressing down with one hand and cupping the edges all around with the other. I did find that with the Brisket the meat is a lot easier to form and shape.
I think I read it here, that after you make the burger, press down slightly in the center to form a concave impression. Keeps them from swelling up so they sit on the grate flat for a more even cook.
02-16-2009 10:10 PM
Originally Posted by Norcoredneck
Way better than package right? Did you have them add in bacon?
I use one of these. I like it.
No bacon, on a little cash crunch right now. Brisket Flat was $3.59 a lb @ 7 lbs.
Next time I will do the Bacon, I think it will really improve the taste.
02-16-2009 10:11 PM
Those burgers look great! Do they taste much different then ground chuck?
02-16-2009 11:51 PM
Duh! I had never given a ground up Packer a thought....
Those burgers look great.
02-17-2009 12:19 AM
I love brisket burgers made from the flat. Those look delicous, even for you.:lol:
just kidding of course! They look great!
02-17-2009 01:17 AM
Outstanding. That pron is gonna get several of us grilling brisket burgers for the first time.
02-17-2009 06:42 AM
I used a flat for burgers the first time a couple weeks ago, I really liked it too.