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Brisket Burgers on Friday Night (With Pictures)

My wife is not a fan of ground beef something about the texture so when she's home and we all want burgers we usually end up at Whole Foods for their beef selection.

When I was there I saw the brisket flat with a good fat cap and I told her "I'm sure you'll like this"   So I told the butcher ground me up some of that and he said "Can I come home with you guys to eat this?"

I laughed but the statement after tasting them couldn't have been more true.  Anyhow, on with the pictures.   Here are some ground brisket burgers.  Each one was roughly 1/3 of a lb and rubbed down with Todd's Dirt that I got in the rub/sauce exchange.

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The burgers were cooked over 425 with some hickory chunks mixed in with the lump.

I must say the organic American Cheese doesn't melt as well but it sure does taste better than the Kraft stuff.

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My plated picture.   Normal toppings of ketchup and mayo.  Some cheese fries before I poured some ranch sauce to dip them in.  Along with this amazing bleu cheese potato salad from Whole Foods.  Honestly, if you are ever in Whole Foods and see this...GET IT...It's amazing

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All I can say about this burger is it was simply amazing.   And I didn't even have the point involved just the flat but had a real good fat cap.  The flavor was so rich and real beefy tasting my wife even commented "I don't like burgers but this, this I could eat everyday"   

Thanks for the suggestion guys on the burgers!
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Comments

  • Charlie tunaCharlie tuna Posts: 2,191
    Looks great, got to try it!
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  • GriffinGriffin Posts: 6,776
    I see you served it on your finest China. Burgers and the potato salad look great. So you just had them ground up the brisket flat? I was at the store the other day and thought long and hard about picking up a whole packer brisket to grind up for burgers, but then I remembered we need to eat some more sausage and other stuff to empty out the freezer more before I try that.

    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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  • EddieK76EddieK76 Posts: 415
    Griffin said:
    I see you served it on your finest China. Burgers and the potato salad look great. So you just had them ground up the brisket flat? I was at the store the other day and thought long and hard about picking up a whole packer brisket to grind up for burgers, but then I remembered we need to eat some more sausage and other stuff to empty out the freezer more before I try that.
    Yeah I just used the brisket flat.  That's all Whole Foods has.   The only place I can find a whole packer is at Walmart and I don't go in there often if at all.

    The taste was just something indescribable!
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  • SmokeyPittSmokeyPitt Posts: 6,340
    That looks awesome!  I will have to give it a try.  I didn't want to admit this...but I ground up a rib-eye the other day and made burgers.  I had a couple of rib-eyes and really wanted to try the grinding attachment for the kitchen-aid.  They were pretty darn good!  

    The grinder is nice...but if I can get the butcher to do it for me I might just go that route.  Much less clean up involved! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    @EddieK76 - Those look great!

    @Griffin - I picked up a small 6lb. grass-fed packer on Friday along with a 13lber that I did overnight Friday. The brisket turned out pretty good.

    I took the entire 6lb. packer and ground it with my new L.E.M. grinder. Cooked up one patty yesterday (the rest had gone in the freezer) and, with just a little salt and pepper mixed in, it was absolutely delicious. Not sure we'll ever be making hamburgers from ordinary ground beef again!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • EddieK76EddieK76 Posts: 415
    @EddieK76 - Those look great!

    @Griffin - I picked up a small 6lb. grass-fed packer on Friday along with a 13lber that I did overnight Friday. The brisket turned out pretty good.

    I took the entire 6lb. packer and ground it with my new L.E.M. grinder. Cooked up one patty yesterday (the rest had gone in the freezer) and, with just a little salt and pepper mixed in, it was absolutely delicious. Not sure we'll ever be making hamburgers from ordinary ground beef again!
    I completely agree.  I can't see me making burgers from ground beef ever again.
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  • YEMTreyYEMTrey Posts: 2,259
    So, did Whole Foods grind up what you wanted of the brisket flat, or make you buy the whole thing and grind it?
    I plan on doing burgers this week. If I can, I'll stop by Whole Foods and have them grind me up a pound or two.
    XL BGE and Mini Max in Cincinnati, Ohio
    "REMEMBER DUANE ALLMAN"
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  • EddieK76EddieK76 Posts: 415
    Just told him I wanted about 1.5 of brisket ground up.  He had no issues doing that for me :)
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  • MickeyMickey Posts: 16,266

    I have been doing brisket burgers for a couple of years now. Just tell them you want X lbs ground from a brisket. I like to chop up red onion in it. Very good, hell it is the very best burgers.

    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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  • EddieK76EddieK76 Posts: 415
    Mickey said:

    I have been doing brisket burgers for a couple of years now. Just tell them you want X lbs ground from a brisket. I like to chop up red onion in it. Very good, hell it is the very best burgers.

    I believe one of your older posts was the reason for me doing this.   Simply great :)
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  • pwg56pwg56 Posts: 92

    Mickey said:

    I have been doing brisket burgers for a couple of years now. Just tell them you want X lbs ground from a brisket. I like to chop up red onion in it. Very good, hell it is the very best burgers.

    I am definitely doing this soon.
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