Brisket Burger w/ photos

cmcadams · 01-24-2009, 10:34 PM

I'd heard brisket made good burgers before, so I had the meat guy at the grocery grind up a 2 lb chunk of brisket to make burgers.

I caramelized some onions to go on them, and topped the burgers with Vincent cheese (aged gouda). Added some pepper bacon slices, kosher pickle and mayo w/smoked romas I added (smoked and frozen back at the end of tomato season). All put on a nice bakery roll. Oh yeah.. thick sliced pepper bacon slices, too.

garyk1398 · 01-24-2009, 10:38 PM

Wow, that is a great lookin burger, how did it taste?

cmcadams · 01-24-2009, 10:43 PM

I guess I should have added that info, too... As far as I can tell, I'll go with brisket burgers from now on. They were juicy without being greasy and had great taste. Good stuff!

Norcoredneck · 01-24-2009, 10:43 PM

Well what did you think?

Norcoredneck · 01-24-2009, 10:44 PM

Quote:

Originally Posted by cmcadams

I guess I should have added that info, too... As far as I can tell, I'll go with brisket burgers from now on. They were juicy without being greasy and had great taste. Good stuff!

Quote:

Originally Posted by Norcoredneck

Well what did you think?

You read my mind!

Midnight Smoke · 01-24-2009, 11:12 PM

Those look GREAT! I tried grinding my own a couple weeks ago with a hand grinder, Felt like I was in the movie Saw 4, what a mess. Next time I will have the butcher do it for me.

Do you think the Flat is the best for this? And why if so?

bigabyte · 01-24-2009, 11:23 PM

I would recommend the flat as I personally have had success with the flat, and not so great results with a packer. Some people do packers though. I probably screwed something up I guess.

darthtrader · 01-25-2009, 12:12 AM

You could try using your food processor for grinding your own meat. I've done it a few times and it works great. No need to buy an expensive hand crank grinder or KitchenAid attachment. Makes cleanup way easier too. I first got the idea from an episode of Good Eats. Alton bought and ground meat using a processor to make burgers. Also, here's an article I found about the topic.

http://www.sfgate.com/cgi-bin/articl...DG3P7G6841.DTL

Here's the Good Eats episode:

Pt 1. http://www.youtube.com/watch?v=e_Lj-ZSVvWI

Pt 2. http://www.youtube.com/watch?v=2gip8...eature=related

jack040806 · 01-25-2009, 01:35 AM

MMM that burger looks mighty tasty.

HeSmellsLikeSmoke · 01-25-2009, 01:40 AM

The ground meat looks nice and lean in the picture and the finished burger with the caramelized onions looks fantastic.

cmcadams · 01-25-2009, 07:39 AM

I think the point may be too fatty; the flat had the fat cap trimmed pretty thinly, and the fat content seemed about right.

One of the best parts on a burger I have any more is the smoked roma mayo. That was a fluke... I smoked a whole tray of halved romas, not enough to dry, but enough to cook them and add smoke, then I realized the tomatoes took a lot of smoke in, and weren't good by themselves. Fortunately, I realized that the tomatoes would be good as an ingredient to other things. I've used them in sauces and stews and stuff, and I love chopping up a couple of them to add to mayo. Good stuff!

cheez59 · 01-25-2009, 07:41 AM

That's about as good a lookin' a burger as ever I seen.

gpalasz · 01-25-2009, 07:50 AM

Doesnt get any better than a brisket burger...

aquablue22 · 01-25-2009, 07:56 AM

Not to de-rail your thread, but those smoked roma tomatoes make an unbelievable salsa, I make that all the time and you are right they do take on a tremendous amount of smoke, learned that lesson the hard way!

KuyasKitchen · 01-25-2009, 08:01 AM

Looks great!

Could you PM me your camera setup? Your pictures rock!

01-24-2009, 10:34 PM	#1
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	Brisket Burger w/ photos I'd heard brisket made good burgers before, so I had the meat guy at the grocery grind up a 2 lb chunk of brisket to make burgers. I caramelized some onions to go on them, and topped the burgers with Vincent cheese (aged gouda). Added some pepper bacon slices, kosher pickle and mayo w/smoked romas I added (smoked and frozen back at the end of tomato season). All put on a nice bakery roll. Oh yeah.. thick sliced pepper bacon slices, too. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

01-24-2009, 10:38 PM	#2
garyk1398 Babbling Farker Join Date: 08-05-08 Location: Omaha, NE -western edge of town Name/Nickname : Gary	Wow, that is a great lookin burger, how did it taste? __________________ Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip:

01-24-2009, 10:43 PM	#3
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	I guess I should have added that info, too... As far as I can tell, I'll go with brisket burgers from now on. They were juicy without being greasy and had great taste. Good stuff! __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

01-24-2009, 10:43 PM	#4
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Well what did you think? __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

01-24-2009, 11:12 PM	#6
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Those look GREAT! I tried grinding my own a couple weeks ago with a hand grinder, Felt like I was in the movie Saw 4, what a mess. Next time I will have the butcher do it for me. Do you think the Flat is the best for this? And why if so? __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

01-24-2009, 11:23 PM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I would recommend the flat as I personally have had success with the flat, and not so great results with a packer. Some people do packers though. I probably screwed something up I guess. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-25-2009, 12:12 AM	#8
darthtrader Full Fledged Farker Join Date: 10-29-07 Location: San Diego, CA	You could try using your food processor for grinding your own meat. I've done it a few times and it works great. No need to buy an expensive hand crank grinder or KitchenAid attachment. Makes cleanup way easier too. I first got the idea from an episode of Good Eats. Alton bought and ground meat using a processor to make burgers. Also, here's an article I found about the topic. http://www.sfgate.com/cgi-bin/articl...DG3P7G6841.DTL Here's the Good Eats episode: Pt 1. http://www.youtube.com/watch?v=e_Lj-ZSVvWI Pt 2. http://www.youtube.com/watch?v=2gip8...eature=related __________________ WSM w Stacker Old Smokey Electric Smoker 38 In. GrandeTurbo Gasser 18.5 Weber Kettle UDS Masterbuilt Extra Wide Propane Smoker

01-25-2009, 01:35 AM	#9
jack040806 is one Smokin' Farker Join Date: 12-22-07 Location: Sacramento, CA	MMM that burger looks mighty tasty. __________________ WSM, UDS, BBQ Pro bullet smoker, weber performer, weber genesis silver, weber 18", weber 22", smokey joe, and a [COLOR=blue]Super accurate, deadly quick blue thermapen.[/COLOR]

01-25-2009, 01:40 AM	#10
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	The ground meat looks nice and lean in the picture and the finished burger with the caramelized onions looks fantastic. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

01-25-2009, 07:39 AM	#11
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	I think the point may be too fatty; the flat had the fat cap trimmed pretty thinly, and the fat content seemed about right. One of the best parts on a burger I have any more is the smoked roma mayo. That was a fluke... I smoked a whole tray of halved romas, not enough to dry, but enough to cook them and add smoke, then I realized the tomatoes took a lot of smoke in, and weren't good by themselves. Fortunately, I realized that the tomatoes would be good as an ingredient to other things. I've used them in sauces and stews and stuff, and I love chopping up a couple of them to add to mayo. Good stuff! __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

01-25-2009, 07:41 AM	#12
cheez59 Quintessential Chatty Farker Join Date: 05-29-08 Location: LaFayette, GA	That's about as good a lookin' a burger as ever I seen. __________________ Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50

01-25-2009, 07:50 AM	#13
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma	Doesnt get any better than a brisket burger... __________________ [COLOR=#ff0000][COLOR=black][I]Team[/I] [B]Diamondback Q-[/B]STUMPS SW223 :eusa_clap[/COLOR] [/COLOR][COLOR=#ff0000][B]RED[/B] [/COLOR][COLOR=black]1999 [/COLOR]Performer Total Restore Kettle 22.5 [COLOR=silver][B]OTS[/B][/COLOR] Kettle 22.5 [COLOR=blue][B]BLUE[/B][/COLOR] OTG/W rotiss Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen CCW SP 101 357 125g

01-25-2009, 07:56 AM	#14
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	Not to de-rail your thread, but those smoked roma tomatoes make an unbelievable salsa, I make that all the time and you are right they do take on a tremendous amount of smoke, learned that lesson the hard way!

01-25-2009, 08:01 AM	#15
KuyasKitchen is one Smokin' Farker Join Date: 11-27-08 Location: Tacloban, Leyte, Philippines	Looks great! Could you PM me your camera setup? Your pictures rock! __________________ James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit

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