This smoked brisket burger recipe offers all the flavour of a traditional Texas-style brisket sandwich in burger form. It has a rich and ultra-beefy flavour that makes you feel like you’re eating from an upscale restaurant.
A brisket burger is a burger made of ground brisket meat. You’ll still get that traditional beef burger flavour, but these patties are made exclusively from the brisket cut (rather than chuck, round, or sirloin cuts).
You haven’t lived until you’ve tried a brisket burger created by Sarah Glover. It’s full of good, beefy flavour, and it’s a great way to get more use out of your brisket!
Smoky Brisket Burger
Equipment
- Traeger Grill
- Cherry wood pellets
- Camp oven
Ingredients (feeds 6)
- 1 1/2 teaspoons smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 2 tablespoons dark brown sugar
- 1/3 cup honey
- 1 kg rolled beef brisket
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Traeger Sweet & Heat Sauce (extra for serving)
- 1 1/2 tablespoons vegetable oil
- 6 burger buns of your choice
- burger toppings of your choice
- pickles, to serve
Cheese Sauce
- 1 tablespoon salted butter
- 1 tablespoon plain (all-purpose) flour
- 1 cup milk
- salt and freshly ground black pepper
- 1/2 cup grated gruyere
Method
Combine the paprika, cinnamon, cayenne pepper, dark brown sugar and honey in a small bowl. Spread the mixture over the brisket, then place the brisket on a tray. Add the Worcestershire sauce, soy sauce, Traeger Sweet & Heat Sauce and vegetable oil and massage the ingredients into the brisket. Cover and set aside in the fridge to marinate for a minimum of 3 hours and up to overnight.
Allow the brisket to come to room temperature. Set up your Traeger Grill for smoking with cherry wood pellets and preheat the grill to 80°C.
Place the brisket on the grill and smoke for 3–4 hours, until the internal temperature of the meat reaches 71°C. Remove the brisket from the grill and wrap it in foil.
Increase the temperature of the barbecue grill to 120°C and place the temperature probe back inside the brisket. Return the brisket to the grill, still wrapped in foil, and continue to cook for 3–4 hours, until the internal temperature reaches 94°C. Remove the brisket from the grill and rest in the foil for at least 30 minutes.
While the meat is resting, prepare the cheese sauce. Melt the butter in a camp oven, then whisk in the flour until paste forms. Add the milk, a little at a time and whisk constantly, until you have a thickened, lump-free creamy sauce. Season with salt and pepper and whisk in the cheese until melted. Remove the pan from the heat.
To serve, cut the burger buns in half and toast, cut-side down, on the grill, until warmed through. Slice the brisket, then divide among the buns and spoon over the cheese sauce. Add your favourite toppings and serve with pickles and Traeger Sweet & Heat Sauce on the side.
