1. Have you ever made them
2. How. Did you grind once and then salt and pepper and then grind second time

3rd. Did you add anything to be able to make patties or do they stay together because of the fat

4th. Did you make patties out of them ir make balls and make smash burgers

Trying to clean freezer out for new cow coming

I cant speak to pure brisket burgers, but with my wild game i have gone to mixing 20 to 50% (depending on animal) brisket. Its insane how much better the meat is, especially of you smoke it first.
I like to smoke the burgers, then put a sear on them (or a smash).

Thanks. Very good Video

Thanks

But can you tell the difference in taste from hamburger patties to Brisket patties

I make a 50/50 venison/brisket blend for burgers and other general ground applications. The VB50, as we call it, is amazing. There's always some extra brisket beyond what I need for the blend that I package and freeze for smash burgers. It is way better than store bought 80/20. I don't know if it's just flavor or largely a texture thing attributable to my grinding it. It's worth doing if you have a grinder that'll handle a sizable batch.

What's in your smashburger sauce?

Mayonnaise 1/2 cup
Ketchup 2 tbsp
Yellow Mustard 1 tbsp
Pickle Relish 1 tbsp
Worcestershire Sauce 1 tsp
Garlic Powder 1/2 tsp
Onion Powder 1/2 tsp
Smoked Paprika 1/4 tsp
Black Pepper 1/2 tsp
Salt To taste

ValleyRatAg said:

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Mayonnaise 1/2 cup
Ketchup 2 tbsp
Yellow Mustard 1 tbsp
Pickle Relish 1 tbsp
Worcestershire Sauce 1 tsp
Garlic Powder 1/2 tsp
Onion Powder 1/2 tsp
Smoked Paprika 1/4 tsp
Black Pepper 1/2 tsp
Salt To taste

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I hate mayo

Would sour cream or plain Greek yogurt work?

HEB by me sells 2" chunks of Prime brisket point. It makes awesome burger. I chill the beef, grind coarse, chill again and grind fine. I prefer smash burgers so never season before grinding. It might make sense if you're making thick steakhouse burgers, but I'd still only do that if I'm cooking the burgers immediately after grinding

I'm not sure as the mayo is mild in taste. I would probably try sour cream or a milder yogurt than Greek. I'd also leave out the mustard and try it with everything else. The mustard plus yogurt may make it too sharp.

Someone with more chef experience may have better advice.

Now you don't taste the mayo at all because of all the other stuff. I think it serves as the texture for the sauce as all you actually taste is the other stuff.

ValleyRatAg said:

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I'm not sure as the mayo is mild in taste. I would probably try sour cream or a milder yogurt than Greek. I'd also leave out the mustard and try it with everything else. The mustard plus yogurt may make it too sharp.

Someone with more chef experience may have better advice.

Now you don't taste the mayo at all because of all the other stuff. I think it serves as the texture for the sauce as all you actually taste is the other stuff.

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Thanks

Thanks!

I dont care if other topics come up

That was a good deal for you

We buy briskets a couple times a year when they go on sale. I grind 2x on fine setting on my Kitchen Aid Stand mixer meat grinder attachment. We use it for all foods that use ground beef (Burgers, chili, spaghetti sauce, taco meat, etc.). Tastes great. No seasoning until it's time to cook. For Burgers, we use Bolner's Fiesta Spices Fajita Seasoning. Love what it does for meats.

If you live in DFW, I hear from one of my fish buddies that Aldi puts them on sale for $1.99/lb. I wish I lived closer, as I'd stock up at that price.

I do it all the time. I just grind one time. If you have a designated grinder that's more powerful than a kitchenaid attachment, then cube up your brisket and put in freezer. You want the meat partially frozen when going through the grinder. Not sure why you would salt and pepper the meat and then grind it again, but that's definitely not necessary. I've made burgers and smashburgers. Beware if you use all of the deckle fat from the brisket your burgers are going to be incredibly fatty. If that's the case then they'll catch fire over a grill, and melt away on a giddle during the smash.

Thanks. I have the LEM 1 hp or 1 1/2 I juat wanted to see what everybody did before I screwed up


And yes i had 4 briskets at 1.89 a pound from krogers and HEB also

maddiedou said:

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Thanks. I have the LEM 1 hp or 1 1/2 I juat wanted to see what everybody did before I screwed up


And yes i had 4 briskets at 1.89 a pound from krogers and HEB also

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I would just take out the hard deckle fat and then grind the rest of it. Should result around 70/30 or 75/25 meat to fat if you get a lot of that hard fat out. That grinder will get through that meat in no time.

Never tried with brisket that wasn't ground at the store. I've always combined sirloin with enough short ribs to get about an 80/20 yield and have been pleased with the results.

As others have stated, grind, form patties, then season. Treat it like a steak.

HTownAg98 said:

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Don't season the meat and then grind. With the salt pulling out meat juices and the grinding of the meat, you will make sausage, and that's not the texture you want for a burger. Grind once or twice, form into patties, and then season.

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Wrong.

Especially if you are seasoning, grinding and then cooking in a very short span of time like you would be making burgers.