Brisket Burgers?

PattyO

What is special about Brisket Burgers?
I've seen talk about brisket burgers here and I'd like to try them. Do you know the fat content? Is this the flat cut ground twice? I'll ask the meat cutter at my local market, but need to know what to ask for.
Thanks.

vidalia1

Here is one take on a brisket burger. It is from a local BBQ joint here in ATL. It is described as a food orgasm:

1/2 lb chopped brisket, w smoked bacon, tomato, red onion, pickles, melted pimiento cheese, jalapeno mayo, served on a buttered toasted sesame bun...

Dnorman

I kind of had a food orgasm reading that.

FLbobecu

When I buy them (just about every week), it is simply the whole brisket, ground. Nothing else.

Not sure of the fat content, but it does feel pretty fatty in the hands - maybe like 80/20. And cooks more like 85/15.

One of the best burgers I ever ate - highly recommend them. Not sure what you mean, "what to ask for", as it's open in the case, and I just ask for "x" amount of ground brisket.


Furthermore, brisket burgers should be cooked indirect, about 325-350. Flipped every 30 seconds to 1 minute, until cooked to your desired done-ness. Just take a cold, adult beverage and baby sit them. You will be rewarded with an excellent burger if you have the patience.

The reason for the frequent flipping, is because the burgers can and will dry out, and flipping them often helps redistribute the juices throughout the burger, keeping it super-moist. And the highest IT I'd recommend is about 150*. I pull mine around 145, and eat immediately.



If you have any more questions, feel free to ask! I'm all ears.