Your recipe link is taking me to Big Poppa Smokers.... but I can type the link in and see the recipe.
This is an interesting take on a burger, and might be an alternative use for some pre-smoked brisket I have cubed up in the freezer for making burnt ends...
Huh. I’ve been thinking about something similar, but with pulled pork: why not take pulled pork and smash it down on the griddle, and just treat it like a burger? Following that idea, why not do the same with brisket? Chop up some smoked slices, bind it together with a little sauce, and smash that sh— er, stuff on the griddle! I mean, the burger patty is kinda superfluous here, don’t you think?
I'm pretty sure Kenji did a YouTube video a while back where he fried up leftover pulled pork "patty" into a burger. I vaguely recalled he used a ring mold just to keep the shape and really packed it in to form it into shape instead of doing a smash burger type thing.
That's exactly what came to mind as I read Clint's/BPS's recipe. Just finely chop the brisket and mix it in with the raw burger meat. I may give this a try.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
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gasser
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Smokin-It 3D
Weber Kettle with an SNS
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Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Why not grind raw brisket with the ground meat, say 40/60? It has a nice beef flavor and it seems to me that cooking it twice would just dry it out. You'd only cook it once as part of the ground mix.
I don't get the smash burger trend. Does it really matter where you smash it? On the grill or counter?
For the fun of it, I'd grind or chop some smoked brisket in with the burger beef mix (which may/may not also contain brisket) so the brisket's smokey flavor will be in the smashburger.
We should do a poll to see how many smash where.
Why not grind raw brisket with the ground meat, say 40/60? It has a nice beef flavor and it seems to me that cooking it twice would just dry it out. You'd only cook it once as part of the ground mix.
I don't get the smash burger trend. Does it really matter where you smash it? On the grill or counter?
Ground brisket in burgers is becoming increasingly popular. Pat LaFrieda Meat Purveyors in New York were among the first to popularize brisket blends for a number of big name burger restaurants (or burgers at popular restaurants) in the New York area at least 15 years back.
LaFrieda’s Brisket Burger Blend is made from whole briskets, chuck, and shoulder clod of American Black Angus Beef, with heavily marbled brisket bringing a tenderness and savor that won't quit.
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