Brisket Burgers

Brisket Burgers

Add some thrill to the grill

By Jamie Gwen

The combination of sirloin and brisket results in a lower fat content than that found in traditional burgers, producing a fantastically tasty and lean alternative.

I like to stuff my hamburgers with the cheese inside for a delicious “surprise!”

As a hamburger purist, I only season my ground beef with salt and pepper. If you like, add your own additions to this recipe, such as grated onion, herbs, hot sauce, etc. You can also substitute Feta cheese or even goat cheese, if you prefer. Serve the burgers on warm, grilled buns with pungent red onion slices, or grilled onions, crisp lettuce and juicy slices of tomato. These burgers make great sliders, too. And, who doesn’t love a mini-burger?

Ingredients:

> 1 lb. ground brisket, ground twice

> 1 lb. ground sirloin, ground twice

> Salt and freshly ground pepper

> 6 Kaiser buns, split

> 1 cup shredded cheese (cheddar, white cheddar, fontina or even blue cheese, for the adults!)

> For garnish: Lettuce, tomato, onion, ketchup, mayonnaise, mustard, etc.

Directions:

Preheat the barbecue or grill to high.

Combine the ground meat in a large mixing bowl and season with salt and pepper. Gently mix the meat together – don’t overmix. Divide into six equal portions, and shape into a ball. Poke a deep hole in the center of each burger. Fill with two tablespoons of your favorite cheese. Mold the meat around the cheese to enclose tightly. Gently flatten each filled burger into a 1-inch-thick patty.

Place the burgers on the hot grill and cook to the desired doneness (about five minutes per side for medium rare). Place the buns on the grill for one minute to lightly toast them. Serve with traditional garnishes. Serves six.

Adapted from “Good Food for Good Times” by Jamie Gwen, available at chefjamie.com.

Jamie Gwen is a celebrity chef, certified sommelier and cookbook author with a weekly radio show. For delicious recipes and tips, visit chefjamie.com. Copyright 2008 Jamie Gwen