Introducing the Ground Brisket Burger: Juicy, flavorful, and made from the finest cuts of brisket, this mouthwatering creation is a burger lover’s dream. Served on a perfectly toasted bun with all the classic fixings, get ready to savor every bite of this irresistible ground brisket patty that will leave you craving for more. Indulge in the ultimate burger experience like never before!
Fresh Ground Brisket Burgers: Recipe and How-to Guide
When it comes to making the perfect freshly ground brisket burgers, it’s important to plan ahead and follow a few key steps. The process involves thawing the meat, grinding it, shaping the patties, and allowing them to set in the refrigerator before cooking. Freezing the meat for a short period of time before grinding helps with easier slicing through the grinder. It’s also important to control the ratio of lean meat to fat, with a recommended ratio of 70% lean to 30% fat.
To achieve the best results, it’s recommended to use a grinder attachment for your Kitchenaid mixer or a similar setup. Two grinds are usually necessary to achieve the desired consistency, as connective tissues from the muscle may need additional processing. It’s important not to overwork the meat during grinding or shaping the patties, as this can result in a mealy texture.
Once the patties are shaped, they should be refrigerated for 12-24 hours to allow them to set up properly. This step is crucial for preventing them from falling apart during cooking. While traditional condiments like American cheese and pickles work well, this recipe takes inspiration from pastrami sandwiches by adding horseradish cheese and pickled red onions. Serving the burgers on toasted sourdough bread adds an extra layer of flavor.
What You Need for this Recipe
To make ground beef, you’ll need the following:
- Frozen brisket trim
- Horseradish cheese
- Pickled red onions
- Toasted sourdough bread
- Grinder attachment for Kitchenaid (optional)
- Freezer (for freezing grinder parts)
- Scale (optional, for precise measurements)
- Parchment paper (for shaping patties)
In order to properly prepare the ground beef for this recipe, it is important to follow a specific schedule:
Day 1:
– Thaw the meat in the refrigerator until it is somewhat frozen but still malleable.
Day 2:
– Grind the thawed meat and shape it into patties.
– Refrigerate the patties for 12-24 hours to allow them to set back up.
Day 3:
– Take the patties out of the refrigerator and cook them.
To make grinding easier, partially freeze the meat before sending it through the grinder. Additionally, put the grinder parts in the freezer for 1-2 hours prior to use. This will help prevent smearing of fat and ensure better separation of lean and fat meat.
If needed, add more fat to achieve a desired lean/fat ratio. A safe range is between 20-30% fat to 70-80% lean. You can also save any excess hard fat from trimming a whole packer brisket to be rendered down into beef tallow.
When shaping the patties, avoid overworking the meat. Simply form them into flattened discs using parchment paper or a press if available. Refrigerate the patties for 12-24 hours to allow them to set back up and prevent falling apart during cooking.
To add flavor and enhance the burger, you can prepare pickled red onions and horseradish cheese:
– To make pickled red onions, thinly slice a red onion and par-blanche it in boiling water. Drain the onions and place them in a mason jar. Combine vinegar, salt, and sugar in a saucepan, bring to a simmer until dissolved, then pour over the onions. Allow them to marry for at least 30 minutes or up to a day in advance.
– Grate horseradish cheese or use pre-sliced horseradish cheese for melting on top of the patties during cooking.
Toast sourdough bread before assembling the burgers.
If Your Trim is Already Frozen
If your trim is already frozen, you can still make freshly ground brisket burgers. However, there are a few additional steps you need to take. First, you’ll need to thaw the meat in the refrigerator for about a day until it is somewhat frozen but still malleable. This will make it easier to grind without smearing the fat. Once thawed, partially freeze the meat for 30-45 minutes before sending it through the grinder. Freezing the meat helps it pass through the grinder more easily and prevents the fat from melting and clogging the grinder.
It’s also recommended to put the grinder parts in the freezer for 1-2 hours or even leave them in there permanently. This ensures that everything stays cold during grinding and prevents any smearing of fat or loss of separation between lean and fat meat. When grinding, aim for a lean/fat ratio of 70/30, but feel free to adjust based on your preference. You can eyeball this ratio rather than using a scale.
Additionally, if you have excess hard fat from trimming a whole packer brisket, save it to render down into beef tallow or use it to add more fat to your grind if needed. Be mindful not to grind all of the exterior hard fat with the lean meat as this can result in a too rich grind.
After grinding, shape your patties without overworking them and place them in the refrigerator for 12-24 hours to set back up. This step is crucial for ensuring that the patties hold together during cooking.
Overall, with these additional steps, you can still achieve delicious freshly ground brisket burgers even if your trim is already frozen.
If You’re Trimming and Grinding the Same Day
If you’re trimming and grinding the same day, there are a few things to keep in mind. First, make sure your meat is partially frozen but still malleable. This will make it easier to grind without smearing the fat. Secondly, freezing the trim for 30-45 minutes before grinding will help it pass through the grinder more easily. The warmer the meat becomes, the harder it is for the grinder to slice. Freezing the grinder parts for 1-2 hours can also be beneficial.
When grinding the meat, you’ll want to see distinct holes where the lean and fat come out of the plate, indicating proper separation. If you start to see a wet mass forming at the plate, you may need to remove it and clear any blockages.
Depending on the grade of meat you initially trimmed, you may need to add fat to achieve your desired lean/fat ratio. A ratio of 70% lean meat to 30% fat is often recommended.
Once you have ground your meat, avoid overworking it when shaping into patties. Overworking can result in a mealy texture and stickiness due to damaged protein fibers. Shape your patties into flattened discs without pressing too hard.
After shaping your patties, refrigerate them for 12-24 hours before cooking. This allows them to set back up and hold together better during cooking.
Overall, trimming and grinding your own brisket burgers gives you control over the lean/fat ratio and allows for customization according to personal preferences.
Fat Ratios?
When making freshly ground brisket burgers, it is important to consider the fat ratios in the meat. The amount of lean meat and fat you use will greatly affect the flavor and texture of the burger. Depending on the grade of meat you are using, such as choice or prime, the intramuscular fat content may be sufficient. However, if you are using a lower grade like select, you may need to add additional fat.
A good ratio to aim for is around 70% lean meat to 30% fat. This will provide a nice balance of flavor and juiciness in the burgers. While you can use a scale to measure these values precisely, for a backyard BBQ, eyeballing it should suffice. A safe range is between 20-30% fat and 70-80% lean.
When trimming a whole packer brisket, keep in mind that a good portion of the trim will be hard fat taken from the exterior of the meat. Grinding all of this exterior hard fat with the lean meat can result in a grind that is too rich. It is best to sort through the trim and separate out any pieces of hard fat with no lean meat. These can be saved to render down into beef tallow or used separately as needed.
Making Ground Brisket
To make ground beef for the brisket burgers, you’ll need to follow a specific process over the course of a few days. Here’s a breakdown of the steps:
Day 1: Thaw the meat in the refrigerator until it is still somewhat frozen but malleable. This makes it easier to grind without smearing the fat.
Day 2: Grind the thawed meat and shape it into patties. Place the patties in the refrigerator for 12-24 hours to set back up.
Day 3: Take the patties out of the refrigerator and cook them. Partially freeze the meat before sending it through the grinder to make it easier to slice.
A quick tip for grinding meat is to put all grinder parts in the freezer for 1-2 hours before using them. This helps with ease of grinding and prevents clogging.
When grinding, aim for a lean/fat ratio of around 70/30. You can eyeball this or use a scale if desired. If needed, you can add fat from hard trim pieces that were separated from lean meat during trimming.
Grinding should be done in two rounds, as connective tissue may require extra grinding for desired consistency. Be careful not to overwork the meat, as this can result in stickiness that affects patty formation.
Once your ground brisket is ready, it’s time to form patties and cook them. Here are some tips:
Weigh out equal-sized portions of meat (around 6 oz per patty) and shape them into flattened discs using parchment paper or a press.
Refrigerate the patties for 12-24 hours to allow them to set back up. This helps them hold together during cooking.
When cooking the patties, use a hot cooking surface like a griddle or cast iron skillet to achieve a desirable crust formation.
Flip the patties after 3-4 minutes and top them with horseradish cheese (slices are preferable for better melting).
Toast sourdough bread and assemble the burger with pickled red onions, mayo, mustard, and other desired condiments.
The result will be a flavorful brisket burger with a delicious combination of textures and flavors from the pastrami-inspired elements.
Creating Patties From Ground Meat
To create patties from the freshly ground brisket meat, follow these steps:
1. Weigh and shape the ground beef into equal-sized balls, aiming for around 6 ounces each. You can use a food scale to ensure consistency, but it doesn’t need to be exact.
2. Place the meat balls on a sheet of parchment paper and gently flatten them into patties using your hands or a burger press. Avoid overworking the meat to prevent it from becoming mealy or sticky.
3. Once shaped into patties, refrigerate them for 12-24 hours to allow them to set back up. This step is crucial in preventing the patties from falling apart during cooking.
4. If you prefer to use the patties immediately, refrigerate them for at least 2 hours or place them in the freezer for 30 minutes to help them hold their shape.
5. When ready to cook, preheat your cooking surface such as a griddle or cast iron skillet until hot. The goal is to achieve a crust formation on the outside of the patties.
6. Place the patties on the hot cooking surface and lightly tap them with a spatula to ensure good contact with the surface. Allow them to cook for approximately 3-4 minutes before flipping.
7. Flip the patties and add horseradish cheese slices on top if desired. Continue cooking until they reach your preferred level of doneness and until the cheese has melted.
8. While cooking, you can also toast your sourdough bread on the cooking surface towards the end of cook time.
9. Once cooked, remove the burgers from heat and assemble your sandwiches with toasted sourdough bread, pickled red onions, and any other condiments or toppings you prefer.
10. Enjoy your freshly ground brisket burgers with all their delicious flavors and textures!
Note: It’s important to handle the meat gently and not overwork the patties to ensure a tender and juicy final result.
Putting the Patties in the Refrigerator
After weighing and shaping your brisket burgers, it is important to refrigerate them for 12-24 hours. This allows the patties to set back up and hold their shape during cooking. If you try to cook them immediately, they may fall apart.
If you are in a hurry and need to use the patties the same day, it is recommended to refrigerate them for at least 2 hours. Alternatively, you can place them in the freezer for 30 minutes to help them firm up. Allowing this time for the patties to set up will ensure that they hold together during cooking and provide a better eating experience.
One of the benefits of making ground beef from scratch is that you have control over the lean meat and fat ratio. Depending on the grade of meat you initially trimmed, such as choice or prime, there may already be enough intramuscular fat content. However, lower grades like select may require adding additional fat. A safe ratio is typically between 20-30% fat to 70-80% lean. By sorting through the trimmings and separating hard fat with no lean meat, you can also render down this fat into beef tallow for other uses.
Prepping Your Condiments and Ingredients for this Recipe
In order to make this recipe, you’ll need the following ingredients to make ground beef: brisket trim, horseradish cheese, pickled red onions, and toasted sourdough bread.
To ensure proper timing, you’ll need to schedule accordingly over three days:
Day 1: Thaw the meat in the refrigerator until it is somewhat frozen but still malleable. This makes it easier to grind without smearing the fat.
Day 2: Grind the thawed meat and shape it into patties. Place the patties in the refrigerator for 12-24 hours to set up.
Day 3: Partially freeze the meat before sending it through the grinder. This will make it easier for the grinder to slice without smearing or clogging.
A quick tip is to put your grinder parts in the freezer for 1-2 hours before grinding. This helps with slicing and prevents melting fat from clogging the grinder.
You have control over the lean meat and fat ratio when grinding your own beef. A lean/fat ratio of 70/30 works well, but you can adjust based on personal preference and meat quality. Look for hard fat pieces with no lean meat when sorting through trimmings; these can be rendered down into beef tallow if desired.
When grinding, do two grinds using a coarse plate to ensure connective tissues are broken down properly. Avoid overworking the meat as it can result in a mealy texture and loss of separation between fat and lean meat.
Weigh and shape your brisket burgers into equal-sized patties, then refrigerate them for 12-24 hours to allow them to set back up. This step is crucial for patty integrity during cooking.
You can enhance the flavor of your brisket burgers by incorporating elements from a pastrami sandwich. Quick pickle red onions by simmering them in a mixture of kosher salt, sugar, and distilled white vinegar. Let them marry for 30 minutes to an hour or longer for added flavor.
Consider adding mayonnaise with Frank’s hot sauce, freshly cracked peppercorns, old-style whole-grain mustard, and horseradish cheese to complement the rich flavors of the meat. Toast sourdough bread or use sourdough hamburger buns for an authentic pastrami sandwich experience.
Cook your patties on a hot cooking surface like a griddle or cast iron skillet to achieve a desirable crust formation. Flip the patties after 3-4 minutes and place horseradish cheese on top to melt into the cracks and crevices of the meat.
Pickling Red Onions
To pickle red onions, start by bringing a vinegar mixture to a simmer. In a medium saucepan, combine 1 teaspoon of Morton’s kosher salt, 1 tablespoon of white sugar, and 3/4 cup of distilled white vinegar. Make sure the soluble ingredients dissolve completely.
Next, peel the red onion and thinly slice it. Bring 3 cups of water to a boil and place the sliced onions in a fine mesh strainer. Pour hot water over the onions and allow the water to drain. This helps to mellow out the pungency of the red onions.
Put the par-blanched onions in a mason jar and pour your brine into the jar. You can also add a few peppercorns for added flavor. Allow these ingredients to marry together for around 30 minutes to an hour or even prepare them in advance.
The Spicy Mayo-Mustard Spread
The Spicy Mayo-Mustard Spread:
To add a little heat and tanginess to your freshly ground brisket burgers, you can create a delicious spicy mayo-mustard spread. This spread combines the creaminess of mayo with the bold flavors of old-style whole-grain mustard and Frank’s hot sauce.
To make the spread, simply mix together equal parts mayo and mustard in a small bowl. Add in a few dashes of Frank’s hot sauce for some extra kick. If you prefer a spicier spread, you can adjust the amount of hot sauce to your liking.
The combination of tangy mustard, creamy mayo, and spicy hot sauce adds another layer of flavor to your already mouthwatering brisket burgers. It complements the richness of the meat and pairs perfectly with the pickled red onions.
Spread this mixture onto your toasted sourdough bread or sourdough hamburger buns before assembling your burger. The spicy mayo-mustard spread will add a zesty kick to every bite and take your brisket burger to the next level.
Don’t be afraid to adjust the proportions or add additional spices or seasonings to suit your taste preferences. You can even experiment with different types of mustards or hot sauces for unique variations on this flavorful spread. Enjoy!
Sourdough Bread
To complement the flavors of the brisket burger, sourdough bread is used as the bun. The tanginess and slight sourness of the bread adds a unique twist to the overall taste of the burger. It also provides a sturdy base for holding all the condiments and ingredients together. To enhance the texture and flavor, the bread is toasted towards the end of cooking, creating a deliciously crispy crust that adds to the eating experience.
To incorporate the traditional pastrami sandwich element, horseradish cheese is added on top of the patty. The grated Cabot Horseradish cheese brings a kick of heat and tanginess to each bite. Although slices would have melted better, it still adds that desired horseradish flavor to complement the rich and fatty brisket burger.
As a nod to pastrami sandwiches, pickled red onions are used as one of the condiments for this recipe. Quick-pickling red onions at home is an easy and cost-effective way to add some tanginess and crunch to each bite. The process involves par-blanching sliced red onions to mellow out their pungency before placing them in a mason jar with a vinegar brine mixture. Allowing them to marry for a short period enhances their flavor profile even further.
To create a flavorful sauce for these brisket burgers, mayo serves as both a binder and adds richness while pairing well with pickled onions’ sourness. For some heat and additional depth of flavor, Frank’s RedHot sauce is included along with old-style whole-grain mustard. This combination brings together elements from classic American hamburgers with the tang and richness found in pastrami sandwiches.
One of the benefits of making these brisket burgers from scratch is having control over the amount of lean meat and fat. Depending on the grade of meat used, such as choice or prime, the intramuscular fat content may be sufficient. However, lower grades like select may require additional fat to achieve a desirable ratio. A lean/fat ratio of 70/30 is often preferred for its balance. By sorting through the trimmings and saving hard fat for rendering into beef tallow, you have the flexibility to adjust the lean/fat ratio according to your preference.
To ensure a quality grind for your burgers, it’s essential to follow proper grinding techniques. Grinding partially frozen meat helps maintain separation between lean meat and fat while preventing smearing. Freezing grinder parts before use can also aid in smoother grinding by reducing heat and potential clogging caused by melting fat. The consistency of the grind can be adjusted by using different plates during grinding. It’s crucial not to overwork the meat during grinding or patty formation to avoid a mealy texture and loss of separation between lean and fat.
Cooking these freshly ground brisket burgers on a hot cooking surface, such as a griddle or cast iron skillet, helps achieve crust formation. The maillard reaction that occurs when proteins and sugars interact with heat creates a flavorful crust that enhances the overall taste experience. Lightly tapping on the patty with a spatula ensures good contact between the burger and cooking surface without smashing or compressing it excessively. The desirable crust allows cheese to melt into cracks formed on the patty, adding extra flavor and texture.
Note: The recommended timeline for preparing these ground brisket burgers spans three days, including thawing, grinding, shaping, and refrigerating the patties to set.
Horseradish Cheese
Horseradish cheese is a key ingredient in this recipe, adding a tangy and spicy flavor to the brisket burger. The horseradish element pairs well with the rich fat content of the meat. In this recipe, grated Cabot Horseradish cheese is used, although using horseradish cheese slices would be even better for melting and distributing the flavor throughout the burger. The addition of horseradish cheese enhances the overall taste and adds another layer of deliciousness to the burger.
To complete the pastrami sandwich-inspired experience, sourdough bread is used as the bun for these brisket burgers. Sourdough bread adds a tangy flavor that complements the other ingredients perfectly. The bread can be toasted towards the end of cooking to add a crispy texture and enhance its overall taste. Whether using store-bought sourdough or making your own, toasting the bread adds an extra dimension to this flavorful burger.
Pickled red onions are another element taken from a traditional pastrami sandwich that elevates these brisket burgers. Quick-pickling red onions at home is an easy and affordable process that adds a tangy and slightly sweet component to the overall flavor profile of the burger. By simmering vinegar with salt and sugar, then pouring it over thinly sliced red onions in a mason jar, you can create pickled onions that perfectly balance out the richness of the meat. Allowing them to marinate for at least 30 minutes ensures they have enough time to develop their unique taste.
In addition to horseradish cheese and pickled red onions, this recipe incorporates mayo, mustard, and peppercorns to enhance the flavors of the brisket burger. Mayo adds richness and tanginess, while whole-grain mustard provides a bit of heat and tang. The freshly cracked peppercorns add a hint of spice that complements the other ingredients. These condiments contribute to the overall taste profile of the burger and take it to the next level.
To achieve the perfect texture and flavor, crust formation is crucial when cooking these brisket burgers. Whether using a Blackstone griddle, cast iron skillet, or similar flat top cookware, a hot cooking surface is essential for creating a crust on the meat. The Maillard reaction occurs with heat, resulting in amino acids and reducing sugars reacting together to create a flavorful crust. Gentle tapping with a spatula ensures good contact between the patty and the cooking surface without smashing it. This crust adds depth to the burger’s taste and enhances its overall appeal.
Cooking the Burgers
Once your patties have developed a nice crust on one side, it’s time to flip them over. This should take about 3-4 minutes, depending on the heat of your cooking surface. The crust will give the burgers a deliciously caramelized flavor and added texture.
While the second side of the patty is cooking, you can place your sourdough bread on the cooking surface as well. This will allow it to toast and become slightly crispy, adding another layer of texture to your burger.
If you’re using horseradish cheese, now is the time to place it on top of the patty so that it can begin melting. If you don’t have horseradish cheese slices, grating some horseradish cheese and sprinkling it over the patty will still give you that tangy flavor you’re looking for.
Get Your Cooking Surface Hot
To achieve a delicious crust on your brisket burgers, it is important to make sure your cooking surface is hot. Whether you are using a Blackstone griddle, cast iron skillet, or other flat top cookware, preheat it before placing the patties on it. The high heat will trigger the Maillard reaction, creating a flavorful crust by browning the amino acids and reducing sugars in the meat.
Once your patties are on the hot cooking surface, lightly tap them with a spatula to ensure good contact between the patty and the surface. This helps promote even cooking and enhances crust formation. However, avoid pressing down too hard or smashing the meat as this can cause the patty to fall apart.
Allow the patties to cook for about 3-4 minutes before flipping them. Look for signs of crust formation along the sides of the meat. These crispy edges add texture and flavor to the burger. You may also notice that the fat starts to render and become more cohesive during cooking.
After flipping the patties, place slices of horseradish cheese on top of each patty to begin melting. The heat from the cooking surface will help soften and melt the cheese, infusing each bite with a tangy kick of horseradish flavor. If possible, use pre-sliced horseradish cheese for better melting coverage.
While traditional pastrami sandwiches are often served on sourdough bread, you can enhance your brisket burgers by using toasted sourdough buns or bread slices. Toasting adds a delightful crunch and enhances the overall texture of your burger.
Remember to follow these steps in order to achieve the best results for your freshly ground brisket burgers. With a hot cooking surface, good contact, and careful flipping, you can enjoy juicy, flavorful burgers with a delicious crust and melted horseradish cheese on top.
Don’t Smash Your Patties
When making freshly ground brisket burgers, it’s important not to smash the patties. The reason for this is that the grind we’re creating is different from store-bought hamburger meat. Overworking the patties can cause them to fall apart, as the protein myosin in the meat becomes sticky when ground. Commercial hamburger meat has a finer grind that releases more of this sticky protein, which helps hold the patty together when smashed. But with our homemade brisket burgers, smashing them will only result in a messy and crumbly mess.
After weighing and shaping your brisket burgers, it’s crucial to let them set up in the refrigerator for 12-24 hours. This allows the patties to re-shape and firm up before cooking. If you don’t give them time to set up, they are more likely to fall apart during cooking. If you’re in a hurry, refrigerating them for at least 2 hours or placing them in the freezer for 30 minutes can help slightly firm them up.
To achieve optimal flavor and texture, it’s important to allow crust formation on your brisket burgers. This can be achieved by ensuring good contact between the patty and the hot cooking surface. Lightly tapping on the patty with a spatula helps create this contact without smashing or flattening the meat. The crust adds depth of flavor and enhances the overall eating experience of your homemade burger.
For an extra kick of flavor, consider adding horseradish cheese to your freshly ground brisket burgers. Grate some horseradish cheese and place it on top of each patty while it cooks. The heat will melt the cheese, allowing it to seep into the cracks and crevices of the meat. This adds a delicious tangy and spicy element to your burger.
To achieve a perfect crust on your brisket burgers, it’s best to use a hot cooking surface such as a griddle or cast iron skillet. These surfaces create ideal conditions for crust formation due to the maillard reaction between amino acids and reducing sugars. The crust not only adds flavor but also helps hold the patty together during cooking.
By following these tips and techniques, you’ll be able to create mouthwatering freshly ground brisket burgers with a unique twist. The combination of elements from a pastrami sandwich, such as horseradish cheese and pickled red onions, adds depth of flavor and elevates this classic American dish. Don’t forget to toast your sourdough bread and serve it alongside your flavorful homemade burger. Enjoy!
The Bread and Onions
The bread and onions play a crucial role in adding flavor and texture to the freshly ground brisket burgers. For this recipe, sourdough bread is used, which adds a tangy and slightly sour taste that complements the rich flavors of the meat. To enhance the flavor further, the bread is toasted towards the end of cooking, creating a crispy and golden crust.
In addition to the bread, pickled red onions are used as a topping for the burgers. The process of pickling them is quick and easy, requiring just a few simple steps. The sliced red onions are par-blanched to mellow out their pungency before being placed in a mason jar with a brine mixture consisting of salt, sugar, vinegar, and peppercorns. Allowing these ingredients to marry together enhances the tanginess and adds another layer of flavor to the burger.
These components – the sourdough bread and pickled red onions – bring elements from a traditional pastrami sandwich into this unique burger recipe. The combination of flavors creates a delicious twist on an All American burger that will surely be enjoyed for years to come.
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Prepare the Burger
To make this recipe, you’ll need to follow a multi-day process. On day 1, thaw the meat in the refrigerator until it is still somewhat frozen but malleable. This will make it easier to grind without smearing the fat. On day 2, grind the thawed meat and shape them into patties. Place the patties in the refrigerator for 12-24 hours to set back up. On day 3, take the patties out of the refrigerator and cook them.
Before grinding the meat, partially freeze it for 30-45 minutes to make it easier to pass through the grinder. Freezing also prevents smearing and clogging of the grinder. You can even put the grinder parts in the freezer for a few hours before grinding.
When grinding the meat, aim for a lean/fat ratio of around 70/30. If your initial trim of brisket is lower grade or leaner, you may need to add some fat. Sort through the trim and separate any hard fat pieces that have no lean meat. These can be rendered down into beef tallow or used as additional fat for grinding.
Use a coarse plate on your grinder for two grinds to ensure proper consistency and breakdown of connective tissue from muscle fibers. Avoid overworking the meat to prevent stickiness and falling apart when cooking.
Weigh and shape your brisket burgers into equal-sized balls, then flatten them into patties using parchment paper or a press if you have one. Refrigerate them for 12-24 hours to allow them to set back up before cooking.
Brisket Trim Burgers
This recipe for brisket trim burgers takes inspiration from a pastrami sandwich and combines it with the classic elements of a burger. Instead of using traditional condiments, this recipe calls for horseradish cheese, pickled red onions, and toasted sourdough bread. The result is a flavorful and unique burger that will become a favorite for years to come.
To make these burgers, you’ll need to follow a specific schedule over the course of three days. On day one, allow the meat to thaw in the refrigerator until it is still somewhat frozen but malleable. This makes it easier to grind without smearing the fat. On day two, grind the thawed meat and shape it into patties before refrigerating them for 12-24 hours to set up. On day three, cook the patties.
When grinding the meat, it’s important to partially freeze it beforehand. Freezing helps the meat pass through the grinder more easily and prevents smearing or clogging. It’s also important to control the ratio of lean meat to fat in your ground beef. Depending on the grade of meat you’re using, you may need to add fat or remove excess fat from your trim.
Once your burgers are shaped and refrigerated, you can prepare your condiments. Quick pickling red onions is an easy and inexpensive way to add tanginess to your burger. Simply simmer a vinegar mixture with salt and sugar, blanch the sliced onions in boiling water, then pour the brine over them in a mason jar.
To enhance the flavors of these burgers even further, consider adding other elements from a pastrami sandwich such as mayo, Frank’s RedHot sauce, cracked peppercorns, whole-grain mustard, and horseradish cheese. Toasted sourdough bread adds a delicious crunch and complements the other flavors well.
When cooking the burgers, make sure your cooking surface is hot to create a crust on the patties. Avoid smashing the meat, but lightly tap it with a spatula to ensure good contact with the surface. Flip the patties after 3-4 minutes and add the horseradish cheese to melt on top. The cracks in the patty are actually desirable as they allow the melted cheese to seep in and enhance the eating experience.
Equipment
– Grinder attachment for a Kitchenaid mixer
– Food scale
– Parchment paper
– Mason jars
– Medium saucepan
– Fine mesh strainer
– Grater or cheese slicer
– Blackstone griddle or cast iron skillet
Ingredients
– Brisket trim (somewhat frozen but malleable)
– Horseradish cheese
– Pickled red onions
– Toasted sourdough bread
– Morton’s kosher salt
– White sugar
– Distilled white vinegar
– Red onion
– Peppercorns
– Frank’s hot sauce
– Old-style whole-grain mustard
– Mayonnaise
– Sourdough bread or buns
– Cabot Horseradish cheese (or horseradish cheese slices)
For the Burgers
To make the ground beef for these freshly ground brisket burgers, you’ll need to schedule accordingly:
Day 1: Allow the meat to thaw in the refrigerator until it is somewhat frozen but still malleable. This will make it easier to grind without smearing the fat.
Day 2: Grind the thawed meat and shape it into patties. Place the patties in the refrigerator for 12-24 hours to set back up.
Day 3: Take the patties out of the refrigerator and cook them. Partially freeze the meat before sending it through the grinder to make it easier to pass through and prevent clogging.
A quick tip is to put the grinder parts in the freezer for 1-2 hours before using them. This helps with slicing and prevents smearing of fat during grinding.
When grinding the meat, aim for a lean/fat ratio of around 70/30. You can eyeball this ratio or use a scale for more accuracy. If needed, add fat trimmings from a whole packer brisket to achieve the desired ratio.
After grinding, shape the meat into patties without overworking them. Let them rest in the refrigerator for 12-24 hours so they can set back up and hold their shape during cooking.
In addition to making your own ground beef, you can also prepare homemade condiments to enhance your brisket burgers:
Pickled Red Onions: Bring a vinegar mixture (1 teaspoon kosher salt, 1 tablespoon white sugar, and 3/4 cup distilled white vinegar) to a simmer. Thinly slice red onions and blanch them by pouring hot water over them in a fine mesh strainer. Place the onions in a mason jar and pour the vinegar mixture over them. Add a few peppercorns and let them marinate for at least 30 minutes.
Horseradish Mayo: Mix together mayonnaise, Frank’s RedHot sauce, freshly cracked peppercorns, and old-style whole-grain mustard to create a tangy and rich spread for your burgers.
Toasted Sourdough Bread: Use sourdough bread or buns for an added depth of flavor. Toast the bread towards the end of cooking to add crunchiness to your burger.
Horseradish Cheese: Grate horseradish cheese or use horseradish cheese slices to add a spicy kick and creamy texture to your burger. Place the cheese on top of the patty while it’s cooking to allow it to melt and seep into the cracks.
To cook your brisket burgers, use a hot cooking surface like a griddle or cast iron skillet:
Place the patties on the hot surface and lightly tap them with a spatula to ensure good contact. Let them cook for 3-4 minutes before flipping, allowing crust formation.
Flip the patties and place horseradish cheese on top to melt. Toast your sourdough bread on the cooking surface as well.
The desired crust will form on the sides of the meat, indicating that it’s cooked properly. The fat will also render and become cohesive.
After flipping, you might notice cracks in the patty, which is good as it allows melted cheese to seep in for enhanced flavor.
Once done, assemble your freshly ground brisket burgers with pickled red onions, horseradish mayo, and toasted sourdough bread for a delicious pastrami-inspired twist on the classic burger.
Pickled Red Onions
To make pickled red onions, start by bringing a vinegar mixture to a simmer in a medium saucepan. Combine 1 teaspoon of Morton’s kosher salt, 1 tablespoon of white sugar, and 3/4 cup of distilled white vinegar in the saucepan and ensure that the soluble ingredients dissolve. Peel a red onion and thinly slice it. Boil 3 cups of water and place the sliced onions in a fine mesh strainer. Pour hot water over the onions to drain them and help mellow out their pungency. Put the par-blanched onions in a mason jar and pour the brine into the jar. Add a few peppercorns to the jar and allow the pickled onions to marry for around 30 minutes to an hour or even overnight if desired.
To make horseradish mayo, combine Frank’s Red Hot sauce, freshly cracked peppercorns, old-style whole-grain mustard, and mayonnaise. The heat from the hot sauce, tang from the mustard, and richness from the mayo will complement the fat content of the brisket burgers.
For this recipe, sourdough bread is used as it is traditionally found in pastrami sandwiches. Use your preferred brand of sourdough bread or make your own. Toasting the bread towards the end of cooking enhances its flavor and adds texture to the burger.
To incorporate horseradish flavor into the burger, grated horseradish cheese can be added on top of each patty during cooking. Look for horseradish cheese slices for better melting results.
A Blackstone griddle or cast iron skillet can be used to cook the brisket burgers. These cooking surfaces create a crust on the patties, adding to the overall eating experience. Place the patties on the hot cooking surface and lightly tap them with a spatula to ensure good contact. Let them cook for 3-4 minutes before flipping to allow crust formation.
Spicy Mayo-Mustard Spread
The spicy mayo-mustard spread adds a tangy and flavorful kick to the brisket burger. To make this spread, combine mayonnaise, old-style whole-grain mustard, freshly cracked peppercorns, and a dash of Frank’s hot sauce. The combination of heat from the hot sauce and tanginess from the mustard pairs well with the richness of the burger.
To assemble the spread, simply mix all the ingredients together until well combined. Adjust the amount of each ingredient to suit your taste preferences. Spread this mixture onto your toasted sourdough bread or sourdough hamburger buns for an extra layer of flavor in every bite.
The spicy mayo-mustard spread adds a unique twist to the traditional condiments usually found on burgers. It complements the flavors of the pickled red onions and horseradish cheese, creating a delicious combination that elevates the overall taste of the brisket burger. Enjoy this flavorful spread as a condiment on other sandwiches or burgers as well.
Bread and Cheese
For this recipe, sourdough bread is used to give the brisket burgers a pastrami sandwich twist. The recommended brand is Freihofer’s Premium Italian Bread, but you can use any sourdough brand or even make your own. If possible, using sourdough hamburger buns is also a good option. To enhance the flavor and add a bit of heat, the bread should be toasted towards the end of cooking. Additionally, horseradish cheese is added on top of the burger to incorporate the classic pastrami sandwich element. Grating Cabot Horseradish cheese is suggested, but using horseradish cheese slices would ensure better melting and distribution throughout the meat.
Instructions
1. Start by thawing the meat in the refrigerator for about a day. You want it to be somewhat frozen but still malleable.
2. On day 2, grind the thawed meat using a meat grinder and shape them into patties. Place the patties in the refrigerator for 12-24 hours to set.
3. On day 3, partially freeze the meat before sending it through the grinder again. Freezing it beforehand makes it easier for the grinder to slice through the meat without smearing the fat.
4. Control the lean meat and fat ratio based on your preference. A ratio of 70% lean to 30% fat is recommended.
5. Sort through the trim and separate pieces of hard fat from lean meat. Save the hard fat for rendering into beef tallow.
6. Use a coarse plate on your grinder for better consistency in texture.
7. Avoid overworking the patty as it can make it sticky and fall apart when cooked.
8. Weigh and shape your patties into equal-sized balls, then flatten them into patties using parchment paper or a press.
9. Refrigerate the patties for 12-24 hours to allow them to set back up before cooking.
10. Prepare pickled red onions by simmering salt, sugar, and vinegar in a saucepan until dissolved. Blanch sliced onions in hot water, drain, and place them in a mason jar with the brine mixture.
11. Assemble your burger with toasted sourdough bread, horseradish cheese, pickled red onions, and any other condiments you desire.
12. Cook the patties on a hot cooking surface, allowing them to form a crust before flipping. Place the cheese on top of the patty to melt.
13. Serve your freshly ground brisket burgers with your favorite sides and enjoy!
Grinding the Brisket Trim
To make ground beef for the brisket burgers, you’ll need to grind the brisket trim. It’s important to schedule your timing accordingly for this process. On Day 1, thaw the meat in the refrigerator until it is still somewhat frozen but malleable. This makes it easier to grind without smearing the fat. On Day 2, grind the thawed meat and shape them into patties. Let the patties set in the refrigerator for 12-24 hours. On Day 3, partially freeze the meat before sending it through the grinder. This helps with easy slicing as warmer meat can melt and smear, potentially clogging the grinder. Freezing the grinder parts beforehand also helps with smooth grinding.
One of the benefits of making your own ground beef is that you have control over the lean meat and fat ratio. Depending on the grade of meat you initially trimmed, there may be enough intramuscular fat content already (like choice or prime). Lower grades like select may require additional fat. A lean/fat ratio of 70/30 works well for many people, but you can adjust according to your preference. Sorting through the trim allows you to separate hard fat with no lean meat, which can later be rendered down into beef tallow if desired.
Using a grinder attachment like Kitchenaid with a coarse plate works well for grinding brisket trim. Due to connective tissue from muscle, two grinds are recommended for best consistency. The first grind may still have shreds of muscle fibers bound together; this is different from store-bought hamburger meat which has a finer grind. Avoid overworking and damaging the meat fibers during grinding as it can result in a mealy texture and patty falling apart when cooked. Shape the ground brisket into equal-sized balls and flatten them into patties using parchment paper or a press if available. Refrigerate the patties for 12-24 hours to set back up before cooking.
To enhance the flavor of the brisket burgers, you can incorporate elements from a pastrami sandwich. Quick pickling red onions is an easy and cheap process that adds tanginess to the burger. A mixture of mayo, Frank’s hot sauce, freshly cracked peppercorns, and old-style whole-grain mustard provides heat and richness. Sourdough bread, preferably toasted, adds a delicious twist to the burger. Adding horseradish cheese on top of the patty gives it a unique flavor profile. Cooking the patties on a hot surface helps in crust formation, which enhances the eating experience. Flip the patties after 3-4 minutes and place the cheese on top to melt. Serve with your favorite condiments and enjoy one of the best brisket burgers you’ll ever eat.
Cooking the Burgers
To cook the freshly ground brisket burgers, start by preheating your cooking surface, whether it’s a Blackstone griddle, cast iron skillet, or flat top cookware. The key is to have a hot surface to promote crust formation on the patties.
Once the cooking surface is hot, take the patties out of the refrigerator and place them on the surface. Lightly tap each patty with a spatula to ensure good contact between the meat and the surface. Let them cook for about 3-4 minutes before flipping.
During this time, you’ll notice crust formation happening on the sides of the meat. This is a desirable outcome as it adds texture and flavor to the burger. Additionally, you’ll see the fat starting to melt and render, which contributes to juiciness.
After flipping the patties, place horseradish cheese on top of each patty to begin melting. If you can find horseradish cheese slices, they would work better for optimal melting. Meanwhile, toast your sourdough bread on another part of the cooking surface.
Continue cooking until your desired level of doneness is achieved for the burgers. Remember not to overwork or press down on the patties too much as this can lead to dryness and loss of juiciness.
Once cooked, assemble your burger by placing each patty on a toasted sourdough bun or bread slice. Top it off with pickled red onions and any other condiments or toppings you prefer.
Enjoy these flavorful freshly ground brisket burgers that combine elements from a pastrami sandwich for a unique twist!
In conclusion, the ground brisket burger offers a mouth-watering and flavorful experience for burger enthusiasts. Its unique blend of juicy brisket and traditional burger ingredients creates a delectable combination that is sure to satisfy any palate. Whether enjoyed at home or in a restaurant, the ground brisket burger is an indulgent treat that should not be missed.
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