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
- 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
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 »