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The all-brisket patty for this burger—from San Francisco’s Wes Rowe, the burger slinger behind WesBurger ‘N’ More—is grilled, but in a cast-iron pan over the flame, which minimizes flare-ups and allows the meat to cook over a bed of onions that would otherwise burn. By charring the other toppings and bun over an open flame, you’ll get the quintessentially smoky touch you expect from a grilled burger. Be sure to go the extra mile and ask your butcher to grind brisket for you; the cut has a high fat content and rich, meaty flavor perfect for burgers.

Featured in: “The New Grilling Essentials.”

What You Will Need

The “Grill Everything but the Burger” Brisket Burger The “Grill Everything but the Burger” Brisket Burger
For a more flavorful cookout classic, put this all-brisket burger patty in a pan, and put the pan over an open flame.
Yield: serves 6
Time: 20 minutes

Ingredients

  • 2 lb. ground beef brisket
  • Kosher salt and freshly ground black pepper
  • 2 medium red onions, sliced 1/4-inch thick
  • 1 medium yellow onion, sliced 1/4-inch thick
  • 6 slices cheddar cheese
  • 6 burger buns, halved
  • 3 hearts of romaine, halved lengthwise
  • 3 whole dill pickles, sliced 1/4-inch thick
  • 2 large heirloom tomatoes, cored and sliced 1/4-inch thick
  • Ketchup, mayonnaise, and mustard, for serving

Instructions

  1. Build a medium-hot charcoal fire in your grill, or preheat a gas grill to medium heat. (Alternatively, heat a cast-iron grill pan over medium-high.) Form the meat into 6 patties; season generously with salt and pepper. Heat a large cast-iron skillet on the grill, then add the patties, top with onion slices, cover with grill lid, and cook until browned on one size, 3–4 minutes. Flip the patties, resting them over the onion slices, and continue cooking 2 minutes more. Top with cheese and continue cooking until the cheese is melted, 1–2 minutes.
  2. Meanwhile, working in batches, grill the buns, lettuce, pickles, and tomatoes directly on the grill grates, turning once, just until charred, 2 minutes for buns, 3–4 minutes for the romaine, and 5–7 minutes for the pickles and tomatoes. Divide the patties, vegetables, and condiments among buns, and serve hot.

Leftover Brisket? Braise Them for More Burgers

Braised Brisket Burgers with Pimento Cheese
Matt Taylor-Gross

Brisket is braised in stout, bourbon, and soy sauce in these spicy pimento cheese-topped sliders from Edward Lee, executive chef at 610 Magnolia in Louisville, KY. Get the recipe for Braised Brisket Burgers with Pimento Cheese »

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