Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
June 29 2018
Brisket Stuffed Burgers
1 lb 80/20 ground beef
1/2 lb cooked brisket, chopped
sea salt, black pepper, garlic powder & onion powder, to taste
4 burger buns
sharp cheddar cheese, about two deli slices per burger
pickles, mustard, mayo, or any other desired condiment
Divide the ground beef and chopped brisket into four equal potions.
Take one portion of ground beef and divide in half again, then:
Use your hands to create a round semi flattened disk about 4 inches in diameter.
Create a shallow depression in the center of the disk that is about 3 inches in diameter.
Fill the depression with one of the portions of the chopped brisket. Set aside. Take the other half of the portion of ground beef and shape into a a round semi flattened disk about 4 inches in diameter.
Place the second disk on top of the first disk that is filled with the brisket. Push the two disks together gently, paying special attention to the outer inch of the disks, to seal the two sides together.
Be sure to seal the burger entirely around the outside or the brisket may leak out or dry out while cooking.
Create a small depression (about the size of your thumb) using your thumb on the top of each formed burger to help prevent the burgers puffing up while cooking.
Repeat step two for the other three burger potions.
Season each burger to taste with the salt, black pepper, garlic, and onion powder.
Cook the burgers to you desired temperature, either by pan frying or grilling the burgers. Be sure to add the 2 slices of cheese per burger to be melted, just before cooking is complete.
Transfer the cooked burgers to buns and serve with plenty of BBQ sauce, plus any additional condiments desired.