Brisket Burgers?

[jasonjax]

How many of you guys have ground pure brisket (packer) for burgers and liked the results?

I'm planning on grinding a small packer. The only real question I'm mulling over is whether or not it needs to be mixed with some other cut like sirloin or chuck for texture and or taste.

Thanks.

[The_Kapn]

Lots of us do and lots of threads here about them.

Here are a couple of my favorites:

http://www.bbq-brethren.com/forum/sh...brisket+burger

http://www.bbq-brethren.com/forum/sh...d.php?t=121196

Several more

Not Good, but GREAT Eats!

TIM

[bo_gator]

I have done it several times with good results. Great beefy flavors. Only thing I have noticed is that the flat is a little short on fat, and can at times can make crumbly patties. I would recommend not trimming the brisket and spreading the fat throughout the lean.

[jasonjax]

Kapn,

Sounds like you have done straight brisket and a mixture based on those two threads. What's your preference? Pure brisket or mixed with ribeye etc?

[plakers]

Just to add to the thread, has anyone tossed out the bulk of the fatcap and used cheap bacon instead?

I personally like to grind chuck for burger but its always a price thing, find a good deal first.

[Bbq Bubba]

Straight brisket does not make a good burger. Needs at least 25% ground chuck or something similiar to add some fat.

Dry hockeypucks.

[Gnaws on Pigs]

I prefer chuck for burgers. I'd smoke the brisket as it is.

[Don Marco]

I love Brisket for burgers. Its actually even cheaper than chuck over here.
When i get US Brisket the Fat Ratio and Texture is usually right. The beef they raise over here is way too lean and needs extra fat.

Heres how i made Briscon Burgers, Brisket with Bacon

http://www.bbq-brethren.com/forum/sh...ad.php?t=60466

DM

[The_Kapn]

Originally Posted by jasonjax

Kapn,

Sounds like you have done straight brisket and a mixture based on those two threads. What's your preference? Pure brisket or mixed with ribeye etc?

They are not mixed!

El Cheapo RibEye is what I call steak burgers.
Brisket is pure brisket. Ground beef NIRVANA to us.

And, I can see no reason to add fat to brisket.
In fact, if one reads the "yield" thread, I actually discard some of the fat.
Brisket fat is like no other--pure white and stands up well while rendering during the cooking.

But then, I like things simple and try to KISS and not muckied up with steps and ingredients.

TIM

[The_Kapn]

Originally Posted by Bbq Bubba

Straight brisket does not make a good burger. Needs at least 25% ground chuck or something similiar to add some fat.

Dry hockeypucks.

Are you grinding trimmed flats?

TIM

[Rich Parker]

I have ground up whole packers with all of the fat trimmed off and it still takes a careful hand to keep them together in the pan. But I think it is by far the best tasting. Next time I would probably add a little chuck.

Grinding my own burger is the only way I can eat them medium rare because I know the meat hasn't been subject to an bad environments.

[Baysidebob]

Originally Posted by Rich Parker

I have ground up whole packers with all of the fat trimmed off and it still takes a careful hand to keep them together in the pan. But I think it is by far the best tasting. Next time I would probably add a little chuck.

Grinding my own burger is the only way I can eat them medium rare because I know the meat hasn't been subject to an bad environments.

I chill them for a few hours in the freezer and they hold together on the grill.