by lapadia
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A&M's Testing Notes:
Expand Collapselapadia's Notes:
Expand1 (2-1/2 pound) flat cut beef brisket; ground twice, or, have your butcher grind for you Ask a question about this ingredient
1/2 teaspoon Worchester sauce Ask a question about this ingredient
1 clove pressed garlic Ask a question about this ingredient
1/2 teaspoon toasted onion powder Ask a question about this ingredient
6 (1 oz. slices) of a cheese of your choice Ask a question about this ingredient
Iceberg lettuce Ask a question about this ingredient
6 beefsteak tomato slices Ask a question about this ingredient
An array of other favorite burger accompaniments - although this burger is perfect as is Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
Sea salt & Fresh ground pepper Ask a question about this ingredient
6 cheesy buns (F52 recipe link below) Ask a question about this ingredient
http://www.food52.com/recipes/4776_cheesy_buns Ask a question about this ingredient
NOTE: If you are not in a baking mood, buy some artisan buns from your favorite bakery, melt 2 ounces of shredded cheese on top and set aside until needed. Ask a question about this ingredient
Combine the meat and next 4 ingredients; toss to combine. Divide the mixture into 6 equal portions. Gently shape each portion into a patty – sized to fit the bun. Make a thumbprint in the middle of each patty, the indentation helps the patty hold its shape.
Ask a question about this stepOnce the grill is ready; brush patties with olive oil, sprinkle with salt & pepper and grill to your taste.
Ask a question about this stepAfter the patties have been flipped, top with cheese and grill until cheese melts and beef is cooked to desired doneness.
Ask a question about this stepCut buns and brush with olive oil, grill cut side down…just to mark them.
Ask a question about this stepSlather the bun with mayo, add the melted cheese patty, lettuce, tomato and top with the cheesy half of the bun.
Ask a question about this stepThis brisket adaptation was created after watching Tyler Florence make his Ultimate Brisket Burger.
Ask a question about this stepHey thanks for checking it out, DOM! Would love your feedback if you try it at home :)
I asked my butcher to grind the meat for me and he was very willing. Having the meat freshly ground made a huge difference in the quality and flavor. Only the simplest of seasoning were needed to round out the flavors. These were by far the best burgers I've ever made. I like the simplicity of the recipe because it is open to many interpretations. You could leave these as is or add all the ingredients your family likes. This recipe is a real winner!
Thanks HeritageCook for testing this recipe and for the great review!
Note from the cook...I also make this burger without added ingredients to the ground brisket, just salt & pepper the patty before grilling; both are tasty!
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
my first food stop at a fair would be in a line for a burger like this! :)