Brisket smashburger with my burger sauce on a potato bun
Brisket smashburger with my burger sauce on a potato bun
by BobaTheMaltipoo
4 Comments
SeasonElectrical3173
Damn, looks mucho delicioso
BobaTheMaltipoo
I had about 12 pounds of fat/beef trimmings from the beef jerky I have made and it has been vacuum sealed in the freezer for the last few months. I pulled the bags out and separated the pure fat from the meat trimmings and was left with about 5+ pounds of fat and 6+ pounds of trimmings.
I ground the trimmings down and took some brisket meat i bought on sale and ground about a pound of that down.
Mixed the ground beef and brisket in about a 50/50 mix. I normally would have gone with 75/25 but the beef was really fatty and so i thought more lean brisket meat would be good, and I think i was right! 3 oz patties.
Both sides of the patties were seasoned while cooking. Salt, pepper, garlic powder, onion powder, MSG. My burger sauce was spread on the top and bottom buns.
Burger sauce: Mayo (ours is mexican and has lime juice), ketchup, mustard of your choice, finely diced pickles, salt, pepper, smoked paprika, garlic powder, onion powder, MSG. I dont measure but thats the order in decending amount used. I go for about 2:1:1 mayo to ketchup and mustard. Enough pickles to make the sauce thick. The rest of the seasoning to your taste. Dont skip the MSG. It stands for Make Shit Good.
I think thats about it. I put the sauce on both buns. I get offended when people ask for lettuce, tomato, and onions so I give it to them with a stink eye. They mess up the flavors I’ve developed over years of perfecting my recipe lol.
4 Comments
Damn, looks mucho delicioso
I had about 12 pounds of fat/beef trimmings from the beef jerky I have made and it has been vacuum sealed in the freezer for the last few months. I pulled the bags out and separated the pure fat from the meat trimmings and was left with about 5+ pounds of fat and 6+ pounds of trimmings.
I ground the trimmings down and took some brisket meat i bought on sale and ground about a pound of that down.
Mixed the ground beef and brisket in about a 50/50 mix. I normally would have gone with 75/25 but the beef was really fatty and so i thought more lean brisket meat would be good, and I think i was right! 3 oz patties.
Both sides of the patties were seasoned while cooking. Salt, pepper, garlic powder, onion powder, MSG. My burger sauce was spread on the top and bottom buns.
Burger sauce: Mayo (ours is mexican and has lime juice), ketchup, mustard of your choice, finely diced pickles, salt, pepper, smoked paprika, garlic powder, onion powder, MSG. I dont measure but thats the order in decending amount used. I go for about 2:1:1 mayo to ketchup and mustard. Enough pickles to make the sauce thick. The rest of the seasoning to your taste. Dont skip the MSG. It stands for Make Shit Good.
I think thats about it. I put the sauce on both buns. I get offended when people ask for lettuce, tomato, and onions so I give it to them with a stink eye. They mess up the flavors I’ve developed over years of perfecting my recipe lol.
That burger is a thing of beauty