Grilled Brisket Burgers Recipe - Out Grilling (2024)

FAQs

How long should I grill brisket burgers? ›

Place the burgers directly on the grill grates. Close the lid and cook for 4 minutes, flip the patties and cook until the internal temperature reaches 145°F for medium, or desired doneness, 2 minutes.

In fact, these days beef chuck and brisket are universally considered some of the best cuts of beef for making meaty, juicy, out-of-this-world good beef burger patties.

Combine brisket, garlic, & Worcestershire sauce. Form into 4-6 large patties. (FREEZE ANY LEFTOVERS). Sprinkle patties generously with creole seasoning.

Prepare a grill fire to about 350° with hickory or oak for smoke flavor. Cook burgers over indirect heat with the grill closed for about 5 -7 minutes. Flip burgers and continue to cook until internal temperature reaches 165° with a digital thermometer, about 15 minutes total.

What is a Brisket Burger? A brisket burger is a burger made of ground brisket meat. You'll still get that traditional beef burger flavor, but these patties are made exclusively from the brisket cut (rather than chuck, round, or sirloin cuts). Brisket meat is ground up and formed into patties.

Cube the brisket into smaller pieces that will feed into your meat grinder. Place the cubed brisket into the refrigerator for about 30 minutes before grinding. Make sure not too feed a lot of meat through the grinder at the same time. You want to do 1-2 pieces at a time using the plunder to push the pieces down.

Regardless, brisket is a cut that benefits from a low and slow cooking style. Braising and smoking are the most common. They're both effective ways to add great flavor to the meat as well as make it mouthwateringly tender. You can also steam beef brisket.

Thin pork chops, shrimp, and burgers tend to cook quickly. Leaving the grill lid up will slow the cooking process by reducing the temperature around the meat. For thicker cuts, you want to close the lid to keep the temperature high and even.

How do you keep grilled burgers from drying out? ›

A little extra moisture helps even well-done burgers stay juicy and tender, even if they're made from 90% lean ground beef. Mix in 1/4-1/2 cup water per pound of ground beef before forming your patties to reap the tenderizing benefit of H20. Some chefs tuck an ice cube into the middle of the patty for the same effect.

This basic burger seasoning is made with a blend of paprika, garlic powder, onion powder, and cayenne pepper. Feel free to add a little minced dried onion for added flavor and a bit of texture if you like. Mix it into the meat or sprinkle it over the patties as they cook.

By adding my own flavor profile of onion powder, garlic powder, smoked paprika, and ground coriander to the salt and pepper base, this rub beautifully compliments the richness of beef without being too overpowering. The most important part of this rub is the pepper and salt.

Gordon Ramsay hamburger recipe blend of brisket, chuck sirloin, and short rib ground beef with our exclusive chef's secret recipe, featuring a perfect meat blend and expert grill techniques.

Place the seasoned brisket fat-side up on the grill grates over the drip pan. Close the grill lid and let the magic happen! Cook the brisket for approximately 1.5 to 2 hours per pound, or until the internal temperature reaches 195-205°F (90-96°C).

Contrary to some sources, you do not need to flip your brisket at any point during cooking. Flipping can disrupt the smoking process, as you are repeatedly lowering the temperature every time you open the grill, extending your brisket cook time.

Place the burgers on the hot grill and cook for 3-5 minutes to sear on the bottom. Flip and cook for another 3-5 minutes on the other side, until you reach your desired degree of doneness. Plan on 5-6 minutes total for rare, 6-7 minutes total for medium-rare, 8-9 minutes total for medium, and 9+ minutes for well-done.

Brisket Flipping

Pro: By flipping the brisket over every few hours (typically two) and basting, you get the best of both worlds. The added bonus is that the side turned away from the heat will have a chance to rest and reabsorb some moisture.