Smoked Brisket Burger [Easy Ground Beef Patties]

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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]

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.

We Recommend: Smoked Lamb Chops [Barbecue Loin Lollipops]

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.

We Recommend: Brisket Flat vs Point

Smoked brisket burgers

Great Plato Course

American cuisine

Preparation time 15 minutes

Cooking time 1 hour

Chill for 1 hour

Total time 2 hours 15 minutes

Gear

Oak wood

Ingredients

4 brioche buns

Hamburger patties

3 pounds ground brisket
4 garlic cloves , chopped
Kosher salt

Covers

4 slices of Swiss or Cheddar cheese
8 strips of bacon _
To serve salad
1 large tomato sliced
1 large white onion sliced
Pickles cut lengthways
Barbecue Sauce

Instructions

Combine in a large tattoo with ground breast and minced garlic.
Shape the mixture evenly into patties. Cover and chill in the fridge for at least an hour.
Set your smoker on high to 107°C and add a handful of oak chips to the coals. If you are using a grill, set it for indirect 2-zone grilling.
The brisket patties are seasoned with kosher salt and black pepper.
Place the patties on the smoker or grill grate(indirect side). Be sure to leave at least 1 inch of space between each patty.
Smoke until the internal temperature of the patty is 60°C, about 1 hour
On the hot side of the grill(or in a cast-iron skillet over medium-high heat), sear the bacon for 2 to 3 minutes per side.
Either sear the patties over high heat on your grill or in a hot cast iron skillet. After 1-2 minutes turn the burgers and sprinkle with the cheese. Cook for 1-2 more minutes or until cheese is melted.
Serve when the cheese is melted and the internal temperature of the patty is 74°C.
Served on buns and garnished with bacon, lettuce, tomatoes, cucumber, red onion and barbecue sauce.