Fresh ground beef brisket patties, American and pepper jack cheeses, bacon, smoky mustard grilled onions & cowboy sauce on a brioche bun. Giddy up! This is the Cowboy Brisket Burger!
WHAT YOU'LL LOVE
- Ground brisket patties: Brisket's marbling gives the burger richer, beefier flavor than standard ground beef.
- Smash-crust searing: Pressing each quarter-pound patty flat on a hot griddle builds a deep, crisp crust before it's flipped and topped.
- Double stack with two cheeses and bacon: American cheese melts smooth while pepper jack adds a little heat, and half slices of bacon sit on each patty.
- Mustard-caramelized onions and cowboy sauce: Sweet griddled onions cooked down in smoky mustard and a mayo-barbecue-pickle sauce add tang and richness to each bite.
Cowboy Brisket Burger
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
20 minutes
Calories
1927
Feast on a tantalizing taste adventure with the Cowboy Brisket Burger! Create juicy ground beef brisket patties, add melty American and pepper jack cheese, bacon, smoky mustard grilled onions and cowboy sauce then pile high on a brioche bun! Giddy up for a wild and memorable burger experience!
Ingredients
- 2 lb ground brisket
-
R Butts R Smokin’ R Beef Rub
- 8 slices American cheese
- 8 slices pepper jack cheese
- 8 slices bacon
- 1 cup iceberg lettuce, shredded
- 4 brioche buns
- Clarified butter for toasting buns
- 1 tbsp clarified butter
- 1 large yellow onion, halved, sliced 1/8” thick
-
Noble Saltworks Hickory Smoked Finishing Salt
-
1/2 cup Holmes Made Smoky Cowboy Mustard
- 1/2 cup mayonnaise
-
1/4 cup Firebug Mild Grillin’ Sauce
- 1 tbsp pickle juice
For the grilled onions:
For the Cowboy Sauce:
Directions
Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up with the diffuser removed and the YS Cast Iron Griddle in place over the firebox.
- To make the cowboy sauce, combine all ingredients and whisk well to combine. Store in the refrigerator for up to one week.
To make the grilled onions, melt the clarified butter on the YS Cast Iron Skillet. Add the sliced onions. Season with a few shakes of Noble Saltworks Hickory Smoked Finishing Salt. Toss and cook until softened and slightly caramelized. Transfer from the grill to an 8” Lodge Cast Iron Skillet. Add the Holmes Made Smoky Cowboy Mustard to the onions and let cook down on the right side of the grill for about 5 minutes. Remove from the grill.
- Cook the bacon on the griddle to desired doneness. Remove and reserve.
- Form the ground brisket into 8 equal (1/4 lb) patties.
- Place the patties on the griddle and smash to the width of your brioche buns. Season the side facing up with the R Butts R Smokin’ R Beef Rub. When a nice crust is formed on the bottom of the beef patty, flip the burger. Top each patty with a slice of American and pepper jack cheeses. Place two half slices of bacon on top of each patty, as well. Continue cooking until the internal temperature reaches 150º. Remove from the grill.
- Spread the bottom of each toasted brioche bun with Cowboy Sauce. Add the shredded lettuce to the bottom bun. Place two bacon, cheese and brisket patties on each bun. Top with the Smoky Cowboy Mustard Caramelized Onions, and the top bun.
Recipe Note
Recipe FAQ
Why use ground brisket instead of regular ground beef?
Brisket has plenty of fat and a deep beef flavor, so the patties come out juicy and rich. Grinding it fresh and keeping it cold until it hits the griddle helps preserve that texture.
Why smash the patties on the griddle?
Pressing each patty flat to the width of the bun puts maximum surface in contact with the hot steel, which builds a dark, crisp crust quickly before the thin patty has a chance to dry out.
Why season the patties after smashing them?
Seasoning the side facing up once it's flattened puts the beef rub right where the crust will form, so it sticks to the surface instead of getting pushed around during the smash.
Why cook the onions with Smoky Cowboy Mustard?
Griddling the onions until they're soft and slightly caramelized, then simmering them in the mustard for about 5 minutes, turns them into a sweet, tangy topping that cuts through the rich cheese and bacon.
What internal temperature should the burgers reach?
Ground beef needs to reach 160°F to be safe. Because these patties are thin, slide an instant-read thermometer in from the edge, sideways into the center, rather than pushing it in from the top.
Why toast the buns in clarified butter?
Clarified butter browns without burning, so the brioche gets a golden, buttery crust that holds up against the cowboy sauce and juicy patties.
How long does the cowboy sauce keep?
The mayonnaise-based sauce keeps in the refrigerator for up to one week.
How indoor-friendly is this recipe?
5 out of 5. A cast iron skillet or flat-top on the stovetop handles the bacon, onions, and smash patties the same way the pellet grill griddle does here.
Recipe Highlights
Ground brisket patties: Add richer, beefier flavor.
Smash-crust searing: Builds a crisp crust on thin patties.
Two cheeses and bacon: Combine melt, heat, and salt in each stack.
Mustard onions and cowboy sauce: Add tang and sweetness.
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Nutrition
Nutrition
- Nutrition Serving Size
- 20.78 oz
- per serving
- Calories
- 1927
- Carbs
- 46 grams
- Protein
- 113 grams
- Fat
- 139 grams
- Sodium
- 2639 milligrams
