Delicious smoked brisket burgers slowly cooked over fire and embers. These homemade burgers are made with freshly ground beef brisket and seasoned with a simple garlic spice. They’re loaded with the natural, flavors of the meat.
![Smoked Brisket Burger [Light Ground Beef Patties]](https://sp-ao.shortpixel.ai/client/to_auto,q_glossy,ret_img,w_700,h_467/https://mybarbecue.info/wp-content/uploads/smoked-beef-brisket-cheeseburger-2.jpg)
These smoked brisket burgers easily transform into the classic cheeseburger. Instead of your regular store-bought burger, these homemade burgers use fresh, juicy brisket for their meat filling. The natural browning and fat content of the breast make the cut of meat perfect for smoked burgers, and the oak smoking takes them to a whole new level.
Our easy recipe uses just ground brisket(you can buy it at the store or grind it yourself with leftover brisket ) and just fresh garlic and salt for seasoning. This means that(almost) all of the flavor comes straight from the beef. And when you’re using a delicious original piece like brisket, why wouldn’t you want to?
Find out how to make the best smoked brisket burgers from scratch, including the best woods for smoking, burger topping ideas, and how to keep your burger meaty and juicy. let’s fry
How to grind breast for burgers
While some recipes call for either the breast tip or the flat, we need both for this recipe. The bottom is too lean and the top too fat. We need about 20% fat. If we also combine both, we end up in the sweet spot, somewhere in the middle.
The average brisket weighs between 9 and 12 pounds, so YOU will need to scale up the recipe or use only half of each item and flatten and freeze the rest.
regular & we be mindful when slicing the breast flat & sharp, but with minced meat we can be more careless. Find the layer of fat you are separating and cut to separate. Next, roughly chop the flat part and the tip into large pieces.
Set your meat grinder to its coarse plate setting and begin feeding the brisket through it, ranging between flat and pointed. Switch the grinder to your medium burner and run the ground brisket through a second time.
Smoked wood
The best wood for smoking brisket is oak or hickory. While other hardwoods like mesquite or fruitwoods like apple or walnut can work well, both oak and hickory are better suited to impart a rich smoky flavor to beef without overdoing your meat’s natural flavors.
Quick tips
- If you want to grind your brisket yourself, prep your meat grinder without storing the main ingredients in the freezer first. As you shred the meat, you create the friction and kinetic energy, heat, and begin to melt the fat from the meat.
- The outside of each patty just before salting. This keeps the moisture in without making the meat too firm.
- Just before cooking, make a small indentation in the center of each patty with your thumb. While the usefulness of this has been exaggerated over the years, a shallow indentation about 1 inch in diameter will help keep the patty flat and prevent enlargement.
- Do not pierce the meat with a knife. This can cause the entire burger to lose its shape and juice as it cooks.
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