Brisket Stuffed Burger
Know what to do with that leftover brisket? Use it to make what is possibly the world’s best burger. Mixed with mild Cheddar, the brisket is stuffed inside a burger seasoned with Dickey’s Beef Brisket Rub and smoked using Dickey’s Oak or Competition Pellets. Be prepared to never eat a burger out again.
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1/2 Lb Leftover Smoked Brisket
1 Cup Shredded Mild Cheddar Cheese
1 1/4 Lb 80/20 Ground Beef
4 Tsp Dickey's Beef Brisket Rub
4 Brioche Bun
2 Tbsp Melted Salted Butter
Red Onion Rings
Spicy Pickle Chips
This burger will be cooked on the smoker but can be cooked on the grill. Times will be cut almost in half when cooked on the grill.
Combine brisket with shredded cheese in a mixing bowl and set aside. Portion hamburger meat into 5 oz portions, form into a ball.
Push your thumb into the ball and form a pocket, stuff the pocket with 1/4 of the cheese and brisket blend. Form the meat to close the pocket covering the filling. Tightly pack the meat so that the cheese cannot run out from the center.
Lightly press down on the ball on a clean surface to form a 1-inch thick patty. Repeat with the remaining 3 portions of beef and brisket. Season all 4 patties with 1 teaspoon of Dickey’s Beef Brisket Rub on both flat sides and edges.
Allow burger to chill in the cooler for 30-40 minutes while you heat the smoker.
Preheat the smoker using Dickeys Oak Pellets for a stick smoker or Dickey’s Competition Pellet blend for a pellet smoker. Heat smoker to 275°F and make sure smoke is running thin before adding the burgers.
Smoke the burger at 275°F for 20 minutes, do not flip or disturb. After 20 minutes place a cheddar cheese slice over the top of the burger and continue to add some for another 5 minutes.
Remove burger from the smoker and allow to rest in a plate for 5 minutes prior to building your burger.
To build the burger. Toast Brioche on a griddle brushed with melted butter. Top the bottom bun in the following order, mayonnaise, brisket burger, lettuce, tomato, red onion, and pickles.