Tuesday, May 15, 2007


Freya and Paul at Writing at the Kitchen Table have challenged us all to create a the perfect BBQ'd burger with their Big Burger Ballyhoo 2007. They've extended the deadline until May 25 th so there is time for you to jump in. Here is my attempt for the record books.

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!


Freya and Paul said...

Hi! Thanks for the contribution. Did you use a proper meat grinder or a food processor?
I've never thought of using my Old Bay for a burger and here I am, hoarding it, not wanting to waste it because it will be a long time before I can go back to the States for more, and hoping that maybe, I can get some snow crab...someday.
Good luck in the competition!
P.S. Grinding your own is definitely the way to go.

wheresmymind said...

I can't imagine who would like a well done burger..yucko :P

Doodles said...

dang that sounds good.....and carmelized onions is the plus for that burger.good one seester

Acme Instant Food said...

I've been reading all these burger postings and I'm really craving a good one right now. How did the brisket burger turn out? I've not tried that and I may have to give it a shot.

Chris said...

This looks so, so good! I love Old Bay! I have been racking my brain thinking how I am going to participate, since I am not much of a burger (at home) person. Hmmmmmm

mooncrazy said...

Freya, I used the food processor which I've used for years with greata success.

AIF, the brisket is quite tasty in a burger, nice and heavy. Who want's a light-weight burger!