Hill Country Brisket Burger

How to make Hill Country Brisket Burger Recipe - We cook a lot of brisket on the barbecue competition trail, and we always save our trimmings. In fact, some of our favorite recipes have come from the creative use of trimmings. We freeze the odd, leftover pieces of brisket, and when we have enough, we make this awesome burger. You don’t have to wait until you accumulate enough scraps, though.

Ingredients:

1 1/2 pounds (680 g) brisket flat, trimmed of excess fat

1 1/2 pounds (680 g) brisket point, trimmed of excess fat

6 tablespoons (38 g) Basic BBQ Rub (recipe follows)

1 cup (250 g) Pit Sauce (recipe follows)

12 slices inexpensive white sandwich bread

Garlic Butter (recipe follows)

1 batch Quick-Pickled Onions (recipe follows)

SPECIAL EQUIPMENT:

Grinder attachment to stand mixer

Method:

Freeze the brisket until stiff but not frozen, about 1 hour. Using the coarse grinder plate, grind the brisket according to the technique in chapter 1 (page 15). Refrigerate until ready to use.

Prepare a kettle grill for two-zone grilling (see pages 18–19). Clean the grill grate well with a stiff wire brush. Build a hot charcoal fire on one side. Leave the other side empty. This provides a cooler zone to finish cooking the burger.

While the grill is heating, prepare the patties. Shape the ground beef into 6 square patties that are slightly larger than the bread and a little thicker around the edges than in the center—about 1 inch (2.5 cm) on the edges and 3/4 inch (2 cm) in the middle. The center of the burger will expand during the cooking process and result in an even thickness. Don’t overwork the meat or pack it tightly. The loose consistency may make the grilling process bit more challenging, but it yields a super-tender burger.

Sprinkle 1 tablespoon (6 g) Basic BBQ Rub on both sides of each patty. Grill 2 minutes per side, uncovered. Carefully move patties to the cool side of the grill, baste generously with Pit Sauce, and cover the grill. Let patties cook 2 to 3 minutes for rare (125°F, 52°C) internal temperature), 3 to 4 minutes for medium rare (130°F, 54°C), or 4 to 5 minutes for medium (135°F, 57°C).

Remove the burgers from the grill and rest on a platter, loosely tented with foil. Lay the bread slices on the grill just long enough to get a light char, a minute or so. Using tongs, turn the bread over and char the other side. Remove and brush 1 side of each slice with softened garlic butter.

Place a patty on one buttered piece of toast, heap generously with onions, and lay another piece of toast on top. Slice in half. Repeat for the remaining burgers. Serve with lots of napkins. YIELD: 6 burgers

BASIC BBQ RUB:

2 tablespoons (30 g) kosher salt

2 tablespoons (14 g) paprika

1 tablespoon (6 g) fresh cracked black pepper

1 tablespoon (7.5 g) chili powder

1 teaspoon (3 g) granulated garlic

1 teaspoon (2.4 g) granulated onion

In a small bowl, combine all ingredients and mix well. Store in an airtight container for up to 1 month. YIELD: 1/2 cup (150 g)

PIT SAUCE:

2 cups (480 g) ketchup

1/2 cup (120 ml) Worcestershire sauce

1/2 cup (120 ml) cider vinegar

1/4 cup (60 ml) water

2 tablespoons (13 g) Basic BBQ Rub (recipe above)

1 tablespoon (15 ml) chipotle hot sauce

1 clove garlic, minced

Combine all ingredients in a saucepan and simmer gently, whisking occasionally, for 30 minutes. YIELD: 3 cups (430 g)

GARLIC BUTTER:

1/2 cup (1 stick, 112 g) unsalted butter, room temperature

2 cloves garlic, minced

1 tablespoon (4 g) minced fresh parsley

1 teaspoon (5 ml) Worcestershire sauce

1 teaspoon (2 g) finely chopped lemon zest

Pinch of kosher salt

Pinch of fresh cracked black pepper

In a medium-size bowl, mix the ingredients thoroughly with a rubber spatula. Cover with plastic and refrigerate. Bring to room temperature before spreading on toast.

YIELD: 1/2 cup (112 g)

QUICK-PICKLED ONIONS:

1 medium red onion, sliced very thin

1 teaspoon (1.8 g) coriander seeds, toasted and ground

1/2 teaspoon (1 g) cumin seeds, toasted and ground

1/4 teaspoon (0.3 g) red pepper flakes

1/4 cup (60 ml) cider vinegar

2 tablespoons (28 ml) water

1 tablespoon (13 g) sugar

Pinch of kosher salt

Place the onion slices in a medium, stainless steel mixing bowl. Add the coriander, cumin, and red pepper flakes and toss to distribute.

In a small saucepan over medium heat, bring the vinegar and water to a boil. Add the sugar and stir until dissolved. Remove from the heat and pour over the onions. Mix well and season with a generous pinch of salt. Let cool to room temperature. Transfer to a jar and refrigerate for up to 1 week. YIELD: About 1 1/2 cups (315 g) onions

Hill Country Brisket Burger