Hill Country Brisket Burger

Hill Country Brisket Burger
Staff Writer
Ken Goodman Photography

The authors of Wicked Good Burgers are very clearly barbecue experts, and this recipe incorporates all of their skills into a brisket burger. Seasoned with a unique barbecue rub and topped with a pit sauce for the finish, this concoction had us wanting to make a lot more burgers out of brisket. 

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6
Servings
1037
Calories Per Serving
Deliver Ingredients

Ingredients

For the Basic BBQ Rub

  • 2  Tablespoons  kosher salt
  • 2  Tablespoons  paprika
  • 1  Tablespoon  freshly cracked black pepper
  • 1  Tablespoon  chili powder
  • 1  Teaspoon  granulated garlic
  • 1  Teaspoon  granulated onion

For the Pit Sauce

  • 2  Cups  ketchup
  • 1/2  Cup  Worcestershire sauce
  • 1/2  Cup  cider vinegar
  • 1/4  Cup  water
  • 2  Tablespoons  Basic BBQ Rub
  • 1  Tablespoon  chipotle hot sauce
  • clove garlic, minced

For the Garlic Butter

  • 1/2  Cup  unsalted utter, room temperature
  • cloves garlic, minced
  • 1  Tablespoon  minced fresh parsley
  • 1  Teaspoon  Worcestershire sauce
  • 1  Teaspoon  finely chopped lemon zest
  • Pinch of  kosher salt
  • Pinch of  freshly cracked black pepper

For the Quick-Pickled Onion

  • medium red onion, sliced very thin
  • 1  Teaspoon  coriander seeds, toasted and ground
  • 1/2  Teaspoon  cumin seeds, toasted and ground
  • 1/4  Teaspoon  red pepper flakes
  • 1/4  Cup  cider vinegar
  • 2  Tablespoons  water
  • Pinch of  kosher salt

For the burgers

  • 1 1/2  Pound  ground brisket flat
  • 1 1/2  Pound  ground brisket point
  • 6  Tablespoons  Basic BBQ Rub
  • 1  Cup  Pit Sauce
  • 12  slices inexpensive white sandwich bread
  • Garlic Butter
  • batch Quick-Pickle Onions

Directions

For the Basic BBQ Rub

Mix all of the spices together and store in an airtight container for up to 1 month.

For the Pit Sauce

Combine all of the ingredients together in a saucepan and simmer gently, whisking occasionally, for 30 minutes.

For the Garlic Butter

In a medium-sized bowl, mix the ingredients thoroughly with a rubber spatula. Cover with plastic and refrigerate. Bring to room temperature before using. 

For the Quick-Pickled Onion

Place the onion slices in a medium, stainless steel mix 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. 

For the burgers

Clean the grill grate of a kettle grill well with a stiff wire brush. Build a hot charcoal fire on 1 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 on the edges and ¾ inch 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 of the Basic BBQ Rub on both sides of each patty. Grill for 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 degrees internal temperature), 3 to 4 minutes for medium-rare (130 degrees), or 4 to 5 minutes for medium (135 degrees).

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 ½. Repeat for the remaining burgers. Serve with lots of napkins.

Nutritional Facts

Total Fat
55g
79%
Sugar
31g
34%
Saturated Fat
21g
88%
Cholesterol
226mg
75%
Carbohydrate, by difference
72g
55%
Protein
65g
100%
Vitamin A, RAE
244µg
35%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
55µg
61%
Calcium, Ca
233mg
23%
Choline, total
240mg
56%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Fluoride, F
28µg
1%
Folate, total
94µg
24%
Iron, Fe
13mg
72%
Magnesium, Mg
87mg
27%
Manganese, Mn
1mg
56%
Niacin
12mg
86%
Pantothenic acid
1mg
20%
Phosphorus, P
555mg
79%
Riboflavin
1mg
91%
Selenium, Se
62µg
100%
Sodium, Na
1865mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
200g
7%
Zinc, Zn
17mg
100%

Brisket Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Brisket Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.