Ingredients Jump to Instructions ↓

  1. 2 tablespoons canola oil

  2. 1 carrot , peeled and chopped

  3. 1 medium red onion, peeled and chopped

  4. 2 stalks celery, peeled and chopped

  5. Kosher salt

  6. 1 (4-pound) piece of brisket , ground with a medium size "hole" on the grinder

  7. 1/2 cup prepared mayonnaise

  8. 1/2 cup toasted bread crumbs

  9. 4 seeded hamburger rolls, halved

  10. 2 tablespoon lightly salted butter

  11. 8 ounces sharp cheddar cheese , cut into thin slices

  12. Red Cabbage Slaw, for serving, optional, recipe follows

  13. 4 cups shredded red cabbage

  14. 2 tablespoons seeded and minced jalapeno pepper

  15. 1/2cup thinly sliced dill pickle rounds

  16. 1 tablespoon pickle juice

  17. 1/4 cup sour cream

  18. 1/4 cup apple cider vinegar

  19. 1 tablespoon kosher salt

  20. 1 tablespoon granulated sugar

  21. 1 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. Preheat the grill on medium-high heat.

  2. Heat a large skillet over high heat. Once hot, add the oil, carrot, onion and celery . Stir to blend and season with salt. Cook until the vegetables become tender and slightly caramelized, 10-12 minutes. Transfer the vegetables to a bowl and refrigerate to cool them down.

  3. In another bowl, mix the ground brisket with the mayonnaise . Season with salt to taste. Mix in the vegetables. Form the meat into eight even patties that are about 3/4 inch thick.

  4. Place the hamburgers on the hottest part of the grill and cook, undisturbed, for about 2 minutes. Turn them a quarter turn and cook for 2 more minutes. Use a metal spatula to flip them on their second side and cook for an additional 2 minutes for rare to medium rare. Toast the bun halves on the coolest part of the grill. Butter each one. In the last 2 minutes of cooking, add the cheese on top of each burger to allow it to melt as the burgers finish cooking. Place a hamburger on a "bottom" bun half and top with some red cabbage slaw (see recipe below). Top with a bun "top" and serve immediately.

  5. In a large bowl, combine the cabbage and minced Jalapeno with the dill pickle and dill pickle juice. Toss to blend. In a separate bowl, whisk together the sour cream and cider vinegar with the salt, sugar and black pepper. Pour the sour cream mixture over the cabbage and toss to blend . Refrigerate until ready to use.


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