Texas Smoked Brisket Burger
I made this burger to share a little bit of Texas food culture with the forum. Very simple, but also experimental. I really didn't know if it would taste like real Texas BBQ brisket. Results? Not 100-percent, but really close.
Again, this recipe is for one burger. Multiply the ingredients for more burgers.
Ingredients
6 oz ground brisket patty
Kosher salt
Black pepper
Plain white burger bun (no artisan bread allowed with Texas brisket)
BBQ Sauce
Sliced sweet onion (to taste)
3 Sliced dill pickles
Beef
The centerpiece of Texas BBQ is beef brisket. If you can't get it, use beef chuck. Grind it yourself, if possible. I used a food processor to get a rough grind. Go for at least 80/20 lean to fat ratio. Mine was probably closer to 70/30. Cooking low and slow, a lot of that fat will render, leaving you a very juicy burger. The only acceptable seasonings for traditional Texas BBQ brisket is salt and pepper -- AKA: Dalmatian rub.
To do this burger right, you'll need to cook it on the smoker/grill/BBQ, low and slow, with charcoal for heat, and either hickory or oak for smoke.
Note: I made two patties. One was a test patty. I wanted to taste the meat by itself before assembling the burger.
Bread
Texas BBQ brisket is served with cheap, supermarket bread. So, I used a cheap, supermarket roll -- toasted.
Sauce
Sauce is optional with Texas BBQ brisket. I tried the test patty with and without sauce, and liked it better with the sauce. I used Stubb's Sweet Heat BBQ sauce form a bottle, because it is just as good as any sauce I have ever made myself.
Toppings
Two staples of Texas BBQ are sliced sweet onions, and sliced dill pickles. So, that's what I used on my burger.
CD
I made this burger to share a little bit of Texas food culture with the forum. Very simple, but also experimental. I really didn't know if it would taste like real Texas BBQ brisket. Results? Not 100-percent, but really close.
Again, this recipe is for one burger. Multiply the ingredients for more burgers.
Ingredients
6 oz ground brisket patty
Kosher salt
Black pepper
Plain white burger bun (no artisan bread allowed with Texas brisket)
BBQ Sauce
Sliced sweet onion (to taste)
3 Sliced dill pickles
Beef
The centerpiece of Texas BBQ is beef brisket. If you can't get it, use beef chuck. Grind it yourself, if possible. I used a food processor to get a rough grind. Go for at least 80/20 lean to fat ratio. Mine was probably closer to 70/30. Cooking low and slow, a lot of that fat will render, leaving you a very juicy burger. The only acceptable seasonings for traditional Texas BBQ brisket is salt and pepper -- AKA: Dalmatian rub.
To do this burger right, you'll need to cook it on the smoker/grill/BBQ, low and slow, with charcoal for heat, and either hickory or oak for smoke.
Note: I made two patties. One was a test patty. I wanted to taste the meat by itself before assembling the burger.
Bread
Texas BBQ brisket is served with cheap, supermarket bread. So, I used a cheap, supermarket roll -- toasted.
Sauce
Sauce is optional with Texas BBQ brisket. I tried the test patty with and without sauce, and liked it better with the sauce. I used Stubb's Sweet Heat BBQ sauce form a bottle, because it is just as good as any sauce I have ever made myself.
Toppings
Two staples of Texas BBQ are sliced sweet onions, and sliced dill pickles. So, that's what I used on my burger.
CD