Best Moms Brisket Burgers Recipes

Sunny's Brisket Burger image

Provided by Sunny Anderson

Time 25m

Yield 4 burgers

Number Of Ingredients 12

1 pound ground brisket
1 teaspoon kosher salt
Coarsely ground black pepper
4 tablespoons salted butter, melted
1 medium red onion, sliced paper thin
4 slices American cheese
4 slices pepper Jack cheese
2 tablespoons salted butter, melted
4 hamburger buns
8 to 12 pickle slices
2 cups finely shredded lettuce
Yellow mustard, for topping

Steps:

For the patties: In a large bowl, gently mix the brisket, salt and a few grinds of black pepper. Make into 4 equal-sized patties.
For the layers: In a cast-iron pan on medium heat, add the butter and then the red onions in 4 piles. Immediately place a patty on each mound of onions and gently press to settle. Cook until the onions char a bit, about 5 minutes. Carefully flip each burger, keeping the onions with them so that they now rest on top. Cover and cook until desired doneness. Transfer the patties to a plate and immediately top with the American cheese first, then the pepper Jack. Cover with aluminum to allow the cheeses to melt.
For the buns: Wipe out the pan and keep it on medium heat. Butter the outsides of the buns, then place them buttered-side down on the pan and cook until toasted, about 2 minutes.
Place a patty on each bottom bun and top with pickles, lettuce, a squirt of mustard and the top bun.

Mom's Brisket Burgers image

Provided by -------

Categories Meat

Time 15m

Yield 4-6 hamburger patties, 4-6 serving(s)

Number Of Ingredients 4

1 -2 lb beef brisket, ground (have your butcher grind it for you)
1 garlic cloves, minced or 1 finely sliced garlic
3 tablespoons Worcestershire sauce
tony chachere's creole seasoning, to taste

Steps:

Combine brisket, garlic, & Worcestershire sauce.
Form into 4-6 large patties. (FREEZE ANY LEFTOVERS).
Sprinkle patties generously with creole seasoning.
Grill or pan-grill until cooked through, adding more creole seasoning if desired.
Serve between hamburger buns with desired toppings.

My Mother's Brisket image

Yield 8-10 servings

Number Of Ingredients 7

a 5- to 6-pound first-cut beef brisket
3 tablespoons vegetable oil
3 large yellow onions, cut into 1/2-inch pieces (about 5 cups or 3 pounds)
2 or 3 large garlic cloves, or to taste, minced
1 teaspoon paprika, preferably Hungarian
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper

Steps:

Preheat oven to 375°F.
In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.
Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.
Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.
Preheat oven to 350°F.
Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.