Grilled Beef Brisket Burgers

A freshly grilled beef brisket burger waiting to be devoured.

Serve up ultra-beefy, tender, juicy burgers made from ground brisket for flavor-packed family fun. Once you experience grilling them, you may not be able to go back to normal ground beef.

Course Main

Cuisine American

Prep Time 20

Cook Time 8

Resting Time 5

Total Time 33

Servings

Calories 249kcal

Author Imma

Equipment

1 meat grinder (or have the butcher grind the meat for you)
1 Grill

Ingredients

The Burgers

1½ pounds (680g) beef brisket (ground)
1 large egg
¼ cup (28g) dry bread crumbs
2-3 tablespoons (30-45g) Worcestershire sauce
1 tablespoon (14g) minced garlic
1-2 tablespoons (9-20g) minced green onions or minced red onion
salt and pepper to taste (see notes)
2 tablespoons (26g) burger seasoning (optional: 1-1½ teaspoons per patty is a good estimate)

Optional Burger Toppings

6-8 burger buns
classics toppings: mayo, mustard, ketchup, lettuce, pickles, tomatoes, onion, cheese, etc.
BBQ faves: bacon, BBQ sauce, coleslaw, jalapeños, guacamole, and grilled onions

Instructions

Trim excess fat from the brisket and then grind it with a meat grinder or food processor. If buying pre-ground brisket, skip this step.
For a gas grill, preheat it to medium-high heat or around 400-450°F (200-230°C). For a charcoal grill, light the coals, let them burn until covered with white ash, and then create a two-zone fire by placing the charcoal to one side of the grill, leaving the other side without charcoal.
In a large bowl, mix the egg, bread crumbs, and Worcestershire sauce until well combined.
Next, add the ground beef, minced garlic, minced green onions, salt, pepper, and optional but highly recommended burger seasoning.
Mix everything with your hands or a spoon until well incorporated. Avoid overmixing, as it can toughen the burger.
Divide the mixture into equal portions. The size will depend on how many burgers you want to make; I usually do 6-8 patties. Make sure they're of even thickness and are slightly larger than the buns. Repeat the process until you have used up all the minced brisket.
Place the patties on the hot grill and cook undisturbed for 2-3 minutes per side, carefully flip them, and continue grilling until the internal temperature reaches 160°F (70°C). If the surface of the burgers is cooking too fast, move them to the cooler side of the grill away from direct heat.
Optionally toast the burger buns during the last 2 minutes of grilling.
Remove the burgers from the grill, let them rest for a few minutes, and serve with your chosen burger toppings. Enjoy!

Notes

You'll want at least 20% fat for a juicy burger that won't dry out on the grill.
Grinding fresh brisket at home with a food processor or meat grinder gives you more control. Just make sure it grinds evenly if using a food processor, so your burgers can hold it together.
I used about 1½ teaspoons of salt in mine, but the standard for salting to taste is ¾-1 teaspoon per pound of meat. If using burger seasoning with added salt, keep that in mind when adding the salt.
Avoid overmixing the burger ingredients for tender burgers.
The nutritional data is a rough estimate for the burger patty only, and can vary considerably based on the products used in the recipe.

Nutrition