Quote:
Originally Posted by crpngdth2001
Around here I see brisket burgers in patties already in the store, but pricey ($5.99/lb). Brisket is cheap here. What is the best mix/ratio to get a decent burger? i.e. 20% pork or Italian sausage, etc? I tried straight brisket once before (point), and it was a crumbly, overly dry mess.
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I went about 1/3 brisket to 2/3 ground beef. Just eyed it. I really had to mix it up good to hold together and don't mess with on the grill.
