Brisket Burger

Brisket Burger

This amazing Brisket Burger combines smoky, spicy, and fresh flavors into one delectable bite! You’ll love this mouthwatering treat.

Ingredients

3 lbs (1.25 kg) minced chuck/brisket burger blend
1 cup (250 g) finely diced red onion
1/3 cup (80 g) grated fresh garlic
Stalks of 2 bunches of coriander/cilantro washed and chopped
¾ cup (180 g) smoked paprika
½ cup (100 g) ground cumin
1/3 cup (50 g) ground coriander
2 cups (350 g) grated aged cheddar
3-4 eggs
Fresh green lettuce
Blue corn tortilla chips
1 bunch fresh washed coriander/cilantro leaves
10 sourdough buns

Instructions

Set the Big Green Egg for direct cooking at 500°F/250°C with cast iron grate.

Method

Add all ingredients except eggs into a mixing bowl and combine.
Season well with salt and ground pepper, add three eggs, and check the consistency. It should soften the burger patty mix but not be sticky to the touch.

Make 10 burger patties and press with the EGG hamburger press on the hot grate.

Cook for about 4 minutes per side, to the desired internal temperature. Remove from heat and rest.

To serve:

Butter the buns and grill. Place guacamole on the bottom bun, top with lettuce, add the burger patty, and top with Smoked Jalapeño Ranchero Sauce. Finish with fresh cilantro leaves and blue corn chips. Serves 10.

Guacamole (make in advance)

Ingredients

4 ripe avocados – with stone and skin removed cut in halves

Juice and zest of 2 limes

½ cup (100 g) chopped scallions

½ cup (100 g) diced cayenne chilli – or to taste

1/3 cup (50 g) sour cream

Sea salt

Instructions

Toss avocado into blender with lime juice and zest and a pinch sea salt. Blend till combined. Add sour cream and blend again. Place mixture in a bowl, add chopped scallions, mix, cover, and chill in the refrigerator.

Smoked Jalapeño Ranchero Sauce (make in advance)

Ingredients

½ lb (250 g) ripe plum tomatoes

2-3 jalapeno peppers, seeded and chopped

2 bunches of cilantro

1 onion, chopped

3 cloves garlic

3 limes zest, and add juice to taste

½ cup (100 g) chipotle in adobo sauce

1½ tbs (20 g) smoked paprika

½ tsp (5 g) dried oregano

2½ tsp (10 g) cumin

Sea salt and ground pepper to taste

Instructions

Set the EGG for indirect cooking at 125°F/50°C with the convEGGtor and a Big Green Egg cast iron skillet.

Method

Saute crushed garlic and diced onions until translucent.
Add chopped jalapeno and cook for 1-2 minutes.
Add chopped tomato and cook until softened.
Add apple or cherry wood chunks for a mild, smoky flavor.
Place the mixture in a roasting pan and smoke for 45 minutes.
Raise the temperature to 375F/190°C to caramelize the ingredients.
Remove from heat and place the mixture into a blender.
Add spices, chipotle, lime zest and coriander leaves. Blend until combined. Season to taste.

Recipe and photo from Big Green Egg.

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