Brisket burger help needed

Isolated01 · September 2010

Just had a grate burger at grill and grate in Gulfport, MS It had ground brisket in it. I would like to duplicate something like that at home. My question is what part or parts of the brisket? Point or flat and with or without fat? I was going to start off with 3/4 lb 80/20 course ground beef and then add 1/4 lb brisket.

Thanks for the help...

Boxerpapa · September 2010

I have my butcher do a double grind of the whole thing, both flat and point. Have him trim the fat off to get an "eyeball" of 80/20. Best darn burger I ever cooked comes from ground brisket.

[Deleted User] · September 2010

OH YEAH! When I can remember to remember, we get brisket for burgers, double-ground. I don't know if my wife asked them to trim the fat, or if they just do it. Also don't know if it was BOTH flat and point.... but boy they sure were good.

"Man, that's one tasty burger!" -- Jules Winfield

Little Steven · September 2010

Isolated01,

There was a thread on this the other day. Had some good links and recipes. I'll see if I can find it.

Steve

Isolated01 · September 2010

Thanks Steve I don't remember them ever saying what parts of the brisket but I could have been in the Makers Mark.

loco_engr · September 2010

Going to try the very same thing this weekend!
I have an 11 1/2# packer brisket, 2 sirloin steaks and app. 1# of 85/20 ground chuck. Was plasnning on using just the flat for the burger grind.
I believe this url got me started:

http://shine.yahoo.com/channel/food/how-to-make-your-burger-more-like-a-great-restaurant-burger-2332392

Brisket burger help needed

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