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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Smoked Brisket Burger
...in your mind.
Smoked Brisket Burger

Smoked Brisket Burger

Made famous by Moos Craft BBQ in Los Angelese, this is one damn fine all brisket burger.

Makes 3 burgers

Ingredients

Garlic Aioli

  • 1/2 cup mayo
  • 1 tablespoon minced garlic
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1/2 tablespoon lemon juice
  • 1 tablespoon finely chopped chives

Quick Pickled Cucumbers

  • 7 ounces white vinegar
  • 2/3 cup water
  • 1 teaspoon red pepper flakes, more if you like them hotter
  • 4 tablespoons sugar
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoons finely chopped fresh dill
  • 4 Persian cucumbers (the little guys) sliced into ⅛-inch rounds

Burger

  • One pound ground brisket
  • 2 tablespoons coarse sea salt
  • 2 tablespoons coarse ground black pepper
  • 6 slices American cheese
  • 3 slices yellow onion
  • 3 brioche or potato buns, toasted

Directions

Garlic Aioli

  1. Combine all ingredients in a bowl, and mix well to combine - set aside or refrigerate

Quick Pickled Cucumbers

  1. Combine everything but cukes in a small pot over low heat, and stir until the sugar dissolves
  2. Place cuke slices into a pickling jar or bowl, and pour in the hot liquid - let stand 10 minutes- or longer

Burger

  1. Preheat smoker to Shape brisket into 3 pattys
  2. Combine salt & pepper, and season patty's agressively
  3. Smoke until about 125, then remove
  4. Heat a flattop or cast iron pan medium high, and put the patty's on for about 1 minutes, flip over, add 2 slices of cheese to each add a splash of water to the side and cap with a pot lid to help the cheese melt - remove after one minute
  5. Build: bottom bun, aioli, pickles, patty with cheese, onion and top bun