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Brisket......Burgers

Randy1Randy1 Posts: 373
I was recently reading through posts and Mickey said he likes burgers made from ground brisket. I just had to try it. In the mood for something different today, I went to Harp's and had them cut a flat off a brisket and grind it into burger. Let me tell you....this was by far the best burger I have ever eaten! The burgers were lightly seasoned with just salt ,granulated garlic and onion powder. My kids even commented on how good these burgers were. I am not sure I will ever look at hamburger meat the same. I would highly recommend it!
Benton,Arkansas
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Comments

  • cazzycazzy Posts: 7,365
    Looks awesome!!!
    Just a hack that makes some $hitty BBQ...
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  • caneggercanegger Posts: 536
    Perfect
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  • Black_BadgerBlack_Badger Posts: 912
    That seems like a cool idea. What did you use for fat and what percentage?

    Cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • Randy1Randy1 Posts: 373
    edited May 2013
    Thanks @cazzy and @canegger! @Black_Badger he just cut the flat part off of the brisket and ground it fat and all.(untrimmed) It was perfect. Also, there was very little shrinkage come to think of it.
    Benton,Arkansas
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  • IrishDevlIrishDevl Posts: 1,390
    I just bought burgers that were 80% brisket and 20% bacon in astoria queens today. Can't wait to try them.
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  • Randy1Randy1 Posts: 373
    @IrishDevl I am not thinking you can go wrong there!
    Benton,Arkansas
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  • daffy1909daffy1909 Posts: 452
    anything with bacon is good!!! :@)
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  • ChubbyChubby Posts: 2,790

    Indeed ...Randy 1!!

    Ground Brisket its the Buuuga' meat of choice here at the World Headquarters Building...since 1864!

    Ok...maybe not quite that long....lol!!!

     

    Nice pics too...thanks!!!

     

    image   image
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  • Randy1Randy1 Posts: 373
    @chubby wow.. I will have to work on getting some hoagies like that. Looks great!
    Benton,Arkansas
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  • henapplehenapple Posts: 13,834
    I ruined a flat one time... Really dry. Ground it up in the processor, warmed in a au jus concoction then onto toasted hoagie rolls. Topped with sautéed onions, bella shrooms and provolone. Toasted again then added mayo. Best sandwich I've ever had.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • IrishDevl said:
    I just bought burgers that were 80% brisket and 20% bacon in astoria queens today. Can't wait to try them.

    sounds 100% awesome

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  • Dyal_SCDyal_SC Posts: 2,244
    Outstanding, @Randy1! ; Gotta try that. 
    2014 Co-Wing King
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  • MickeyMickey Posts: 16,113
    edited May 2013
    Told you so 3:-O by far the very best hamburger. I like to add chopped up red onion in my patty.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Black_BadgerBlack_Badger Posts: 912
    Just got inspired and made up a burger for dinner. Regular style, not brisket, but still really good. I've made a lot of good things on the Egg, but burgers still might be my favorite (well, close anyway...).

    Had one more question: you mentioned grinding the flat, but I'm wondering if anyone has ever tried it with the point? Seems like there might be more fat and that might be good for burgers.

    Thoughts?

    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • Randy1Randy1 Posts: 373
    @Dyal_SC It was so good we had them twice today. It is a must! @Mickey I will give onions a try next. Thankyou! @Black_Badger Yes, burgers on the egg are hard to beat regardless of what they are made of. To answer your question, the brisket he used was one of the most fatty briskets I have ever seen ( he had to have trimmed it some). The meat looked like 70-30 at minimum. You did not hear me mention this was cheap! I took the flat because it was $21 for 4.7 lbs. Grinding the point would have been more. Give it a whirl...it will not disappoint!
    Benton,Arkansas
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  • MickeyMickey Posts: 16,113
    Randy I loose about 3/4 to a pound in the damn grinder which they charge me for ( told me they must weigh before grind). Still for when you want the best. My wife makes me get the 7/93 most of the time.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Randy1Randy1 Posts: 373
    @Mickey Wow, I didn't think about losing almost a lb. I will still do it though. I will try the 7/93 because I don't think I can go back to the regular stuff. How do you season burgers?
    Benton,Arkansas
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  • EddieK76EddieK76 Posts: 415
    I'll have to try that for burgers.  I just can never get past the point of not wanting brisket when I buy it :)
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  • GriffinGriffin Posts: 6,768
    Very cool. Burgers look great. I need to get me some brisket to grind up.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • JaredMDJaredMD Posts: 59
    Wow this sounds great, I'll have to do this next time I go shopping for burgers!
    XL BGE - Baltimore, MD
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