Smokey Burger

Recipe courtesy Flip Side Burger
Show: Unique Eats Episode: Between the Bun
TOTAL TIME: 13 hr 35 min
Prep: 15 min
Inactive Prep: --
Cook: 13 hr 20 min
 
YIELD: 4 burgers
LEVEL: Intermediate

ingredients

  • 14 ounces grass-fed ground beef (a 78-percent to 22-percent meat-to-fat-ratio is best)
  • Sea salt and freshly ground black pepper
  • 2 ounces Smoked Beef Brisket, recipe follows
  • 4 tablespoons BBQ Sauce, recipe follows
  • 4 slices thickly-cut smoked gouda cheese
  • 4 brioche buns with sesame seeds
SMOKED BEEF BRISKET:
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 5 pounds beef brisket
BBQ SAUCE:
  • 3 tablespoons freshly ground black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon coriander seeds, toasted and ground
  • 1 tablespoon cumin seeds, toasted and ground
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon cayenne pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat a flat cast-iron skillet over medium to high heat.

Form the ground beef into 4 patties and sprinkle with salt and pepper. Sear both sides of the burgers to about medium-rare, flipping only once.

Meanwhile, heat the broiler on low.

Turn the heat off the skillet and top the burgers with the Smoked Beef Brisket, BBQ Sauce and gouda cheese. Move the topped burgers under the broiler and allow the cheese to thoroughly melt. Remove from the broiler and allow to rest while you lightly toast the brioche buns under the broiler.

To serve, put the burger on the toasted bun and enjoy!

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Preheat a smoker and applewood chips to 180 degrees F.

Thoroughly combine the salt, black pepper, sugar, smoked paprika and cayenne in a medium bowl. Rub the brisket evenly with the dry rub. Wrap securely in tinfoil and place in large baking pan. Smoke until the meat falls apart, 8 to 12 hours.

In a large saute pan, cook the bacon on medium to high heat until almost crispy and the fat has rendered. Add the garlic and cook until soft, about 2 minutes. Add the ketchup, molasses, vinegar, Worcestershire sauce, black pepper, salt, coriander seeds, cumin seeds, smoked paprika and cayenne and cook for about 1 hour over low heat. Puree the sauce in a food blender until smooth.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.