I'd heard rumors that ground brisket was the way to go for a more beefier tasting burger. Grinding at home makes sense, you can control the texture as well as how much fat. Don't forget, it's the fat that gives burgers some of their flavor so don't eliminate the fat.
So here's the method:
- About two pounds of brisket and I got four patties. We like them big. A thin burger looses all it's juiciness.
- I seasoned with Old Bay Seasoning and lots of fresh cracked pepper. (I have no problem tasting raw hamburger to adjust the seasoning) Add more salt if necessary. Don't over season or it masks the flavor of the meat.
- Make sure your grill is hot. We like our meat rare or at least pink inside. Let rest a few minutes and top with cheese. I served these with caramelized onions and strips of Anaheim Chilies and a nice seeded bun.
Don't have a meat grinder? Butchers usually will accommodate but in a pinch the food processor will do OK. Grinding your own meat takes more time but the result is a substantial burger that tasted more like steak than a bland soft hamburger. Juicy!