I've been wanting to give brisket burgers a try since first seeing them a couple of weeks ago on the forum. I think I'm pretty much hooked.
It's a lot of work, but the flavor is awesome.
So here's the story in pictures (and a few words):
Started with a nice 10lb whole packer. It had a nice fat cap and would have been pretty nice to have smoked this baby.
I trimmed almost all of the fat off. The brisket had some nice marbling so I didn't add any of the fat back into the meat. I did how ever grind a pound of apple smoked bacon into the meat during the second grind.
All I have is the grinding attachment that goes on my Kitchenaide Stand Mixer. I don't have anything to compare it with, but I think it worked pretty good. It's not quick and if I were to do this more often I'd problem want something that holds a little more meat.
Here it is after two grinds. One course and the second one fine. It's got a nice texture and formed patties very nice.
I learned that I need to make sure the bacon is really cold or partially frozen. It got pretty gummy towards the end.
Made up 12 patties for tonight's dinner and froze another 12 for later.
Used the 26 inch Weber One Touch Gold Kettle (of course). They sure look good, don't they.
And here's the money shot. Two of the quests sure seemed to enjoy the meal...