Things are starting to heat up around here, and as much as I would like to hold out until the first official day of summer, I think we will be kicking off my weekly grilling series a full month early.
I never realized how solar powered I was until this year. It seems the moment the sunrise peeks across the sky and the birds start to sing, I can’t bring myself to sleep any longer. I am waking up earlier, working later, and have more energy then the cold dark winter months. Is it possibly to be dreading autumn already?
This was all set in stone the moment I got my first whiff of a far off charcoal grill, I knew it was flame on for me. The time of year when I take a freezer inventory and try to manipulate all of my recipes for the grill or smoker. When I first saw these burgers over at Crumb, I’m pretty sure I had to wipe drool off of my key board. I staked the beef aisle until a cheap smaller brisket happily landed in my cart and got down to business.
Smoked Brisket Burgers
From Crumb Blog
- 2 lbs beef brisket
- 2 tbsp Montreal steak spice blend
- 6 hamburger rolls
- 6 slices of cheddar cheese
- lettuce, onions, and other toppings of your choice
Prepare your wood for smoking by properly soaking it ahead of time.
Cut your brisket into 1″ cubes. Season with Montreal steak spice blend and place in your refrigerator for up to 30 minutes.
Meanwhile, place your meat grinder and attachments in the freezer for at least 20 minutes.
Set up your grinder for a coarse grind and grind the brisket. Run through the grinder twice if desired. Shape ground brisket into 6 patties.
Preheat your smoker to 225 degrees F and place soaked wood inside as per instructions for your smoker. Lay patties on a grate and smoke for about 45 minutes, or until the internal temperature reaches 130 degrees F.
Meanwhile, preheat a charcoal or gas grill over medium heat. Sear the burgers over direct heat 3 to 5 minutes a side to finish cooking to 150 degrees F. Move to the side, place cheese over each patty, close the lid and let the cheese melt for a minute or two.
Server the burgers on hamburger rolls with lettuce, onions and toppings of your choice.