We make these at the butcher shop I work at. We grind up brisket trim, chuck, scraps and hard fat to get a 70/30 blend. We press them into 1/2 lb patties then fully coat them with in our brisket seasoning. I smoke them over Va oak until an IT of 125* then I pull em and let them rest. All that’s left is a hard sear in some cast iron using a little tallow. Dukes mayo on one half of a bun and caramelized garlic onion jam on the other. Probably the first burger I didn’t consider putting cheese on…ever.
by New-Composer7591
Dining and Cooking