Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Build us the ulitmate North American burger.

My favorite are brisket burgers. I use the brisket trimmings and grind it 80/20. Start with a half pound patty seasoned with Lawry's Seasoned salt and pepper on both sides. I cook them on a raised grid at 450-475* for about five minutes per side. Add a slice of cheddar and provolone cheese the last two minutes. Toast an onion bun and spread it with mayo. Add red onion, leaf lettuce and garden tomato. That's it for me. No ketchup, mustard or anything else.

We cooked four briskets in KC at the Royal so I brought home quite a few trimmings. This burger is a result of that. I would have liked a little thicker onion bun, but it was still good.



Mike