Brisket Burgers
Brisket Burgers are a must- try for the burger enthusiast. Brisket is freshly ground and mixed with a few spices and then grilled to smoky perfection.
The extra step of grinding your own beef is worth the effort for the most flavorful burger you can make at home. After tasting these brisket burgers, it’s going to be hard to go back to regular ground beef burgers!
Ingredients for Brisket Burgers
- Beef Brisket
- Brown Sugar
- Granulated Garlic
- Onion Powder
- Dried Thyme
- Green (or Red) Chile Powder
- Kosher Salt
- Black Pepper
- Smoked Paprika
- Dry Mustard
- Buns
- Lettuce
- Tomato
- Mayo, Mustard, Ketchup, Barbecue Sauce
Thanks to Kita at Girl Carnivore for hosting Burger Month! Visit all month long for a full list of epic burgers to celebrate May as National Burger Month.
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Step-by-Step Instructions for Brisket Burgers
- Cut brisket into chunks.
- Run it through a chilled meat grinder on the coarse setting. Run it through a second time for a finer consistency. We liked texture of running it through once the best.
If you don’t have a meat grinder, you can ask the butcher to grind it for you. Just call ahead of time and you won’t have to wait on it.
- Mix brown sugar with garlic, onion, thyme, chile powder, salt, pepper, paprika and dry mustard.
- Combine with ground brisket in a large bowl.
- Form brisket meat into 6 patties and press an indentation in the center of each.
- Prepare a hot grill fire to about 350° with hickory or oak for smoke flavor.
- Cook brisket burger patties over indirect heat with the grill closed for about 5 minutes.
- Flip the burgers and continue to cook keeping the grill fire about 325- 350°.
Check burgers with a digital thermometer after cooking about 8 minutes and continue to cook until internal temperature reaches 165°.
- Remove from grill and serve immediately.
- Serve burgers with lettuce, tomato and your favorite condiments on burger buns.
Why You Should Grind Brisket
The freshly ground brisket has amazing flavor, which makes the most flavorful burgers. When grinding the whole brisket it comes out to about a 80/20 ratio. A 20 percent ratio of fat makes for juicy burgers.
It’s actually pretty cost effective. At our local store we pay between $3.00 and $5.00 per pound for ground beef or ground chuck. The brisket was $3.99 per pound and cooked up better than the 80/20 ground beef we usually get. There’s not much shrinkage and I can’t overstate the amazing flavor.
A while back we took the brisket point, the fatty end, of the brisket and ground it up for Brisket Smoked Sausage. It was incredibly delicious. Don’t be reluctant to grind a whole brisket for burgers or smoked sausage. You are going to love it.
What is Brisket?
Brisket is one of the primal cuts of beef and comes from the lower portion near the breast bone. It’s one of the toughest but most flavorful cuts. Smoked Brisket is one of the most popular meals for weekend cookouts and our favorite for meal prep.
How to Store and Reheat Burgers:
- Store leftover burgers in a ziploc bag or wrapped in foil. Refrigerate up to 3 days.
- Best way to reheat burgers is in a covered skillet with about 1 tablespoon of water over medium heat. Cook for about 3 minutes, flip the patties and continue to cook another 2- 3 minutes or until heated through.
- An air fryer is also a great way to reheat burgers. Cook for 3- 4 minutes at 350°.
More Delicious Burgers to Try
- Classic Burgers are always a hit to serve for cookouts and a nice addition to a Grilled Brats menu.
- Stuffed Pepper Burgers are a summer favorite if you have garden banana peppers. These burgers have tons of flavor.
- Grilled Onion Burgers are another grilled burger that delivers on the flavor. The burgers are loaded with onion bits and bbq sauce and then topped with more grilled onions!
- Mozzarella Bacon Burgers are crazy delicious, filled with shredded mozzarella cheese for an epic cookout burger.
If you are looking to up your burger game, give these ground beef brisket burgers a try. They are guaranteed to be flavorful, juicy and delicious!
Brisket Burgers
Ingredients
- 2 pounds brisket
- 1 ½ tablespoons brown sugar
- 1 ½ teaspoons granulated garlic
- 1 ½ teaspoons granulated onion powder
- 1 ½ teaspoons green or red chile powder
- 1 ½ teaspoons dried thyme
- ¾ teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ¾ teaspoon black pepper
- ¼ teaspoon dry mustard
- Sesame Seed Buns
- Sliced Tomatoes
- Lettuce
- Condiments
Instructions
- Chill meat grinder parts while you slice the brisket into 1 1/2 to 2 inch chunks.
- Grind brisket with the coarse plate once for a coarser grind or twice for a finer grind. We liked the texture of 1 grind.
- In a bowl combine brown sugar with garlic, onion, thyme, chile powder, smoked paprika, salt, pepper and dry mustard.
- Mix into ground brisket and form into 6 patties with an indention in the center of each.
- Prepare a grill fire to about 350° with hickory or oak for smoke flavor.
- Cook burgers over indirect heat with the grill closed for about 5 -7 minutes.
- Flip burgers and continue to cook until internal temperature reaches 165° with a digital thermometer, about 15 minutes total.
- Remove burgers from grill and serve on buns with lettuce, tomato and preferred condiments.
These are the burger of summer, so flavorful and juicy. Hope to make again for guests soon!
What an amazing recipe. This brings the whole burger experience to the next level. Thank you for such a flavorful and unique recipe.
Brisket is one of my favorite cuts of meat, so I was super excited to try them as burgers! The recipe did not disappoint!
Best burgers ever!! We are making these again next weekend!
These look amazing! I can’t wait to make this!
Are you grinding the whole brisket, flat or point? My assumption is that it would have to be a whole brisket to get the 80/20 desired but the recipe only calls for 2 pounds. No any 2 pound whole briskets out there…
Hi Patrick,
We did grind a whole brisket and used 2 pounds for making burgers. We used the rest to make smoked sausage.
~ Milisa
Thank you for the response! Making for football next weekend!
Thank you you’ve been so helpful but I have one more question if you don’t mind.
Did you trim any fat off? Trim the hard fat like when smoking a brisket? Sorry for all the questions
Hi Patrick,
We don’t usually trim our briskets at all, even when we smoke them. If you are worried about it being too fatty, I would trim the fat and set it aside. Then you could weigh it and and weigh the meat and then make the blend that you want like 80/20. I hope that helps.
~ Milisa