Comments on: Brisket Burgers

By: Milisa

Milisa — Thu, 27 Oct 2022 13:42:34 +0000

In reply to Patrick.

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

By: Patrick

Patrick — Thu, 27 Oct 2022 02:08:34 +0000

In reply to Milisa. 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

By: Patrick

Patrick — Sun, 28 Aug 2022 19:08:56 +0000

In reply to Milisa. Thank you for the response! Making for football next weekend!

By: Milisa

Milisa — Wed, 27 Jul 2022 02:31:05 +0000

In reply to Patrick.

Hi Patrick,
We did grind a whole brisket and used 2 pounds for making burgers. We used the rest to make smoked sausage.

~ Milisa

By: Patrick

Patrick — Wed, 27 Jul 2022 01:11:33 +0000

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…

By: Paul S

Paul S — Thu, 20 May 2021 18:35:39 +0000

These look amazing! I can’t wait to make this!

By: LAUREN KELLY

LAUREN KELLY — Mon, 17 May 2021 11:46:44 +0000

Best burgers ever!! We are making these again next weekend!

By: Andrea Thueson

Andrea Thueson — Sat, 15 May 2021 19:35:10 +0000

Brisket is one of my favorite cuts of meat, so I was super excited to try them as burgers! The recipe did not disappoint!

By: Ginny

Ginny — Sat, 15 May 2021 16:13:44 +0000

What an amazing recipe. This brings the whole burger experience to the next level. Thank you for such a flavorful and unique recipe.

By: Krystle

Krystle — Sat, 15 May 2021 15:36:11 +0000

These are the burger of summer, so flavorful and juicy. Hope to make again for guests soon!