A Moveable Feast Beer Braised Brisket With Two Spoons
1 (1-pound) flat-cut beef brisket, trimmed and cut into 1-inch pieces. 2 tablespoons olive oil. ¼ teaspoon kosher salt. ⅛ teaspoon freshly ground black pepper. Cooking spray. 4 (1/2-ounce) cheddar cheese slices. 8 teaspoons canola mayonnaise. 4 (1 1/2-ounce) hamburger buns or water rolls, toasted. 4 green leaf lettuce leaves.
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On this video, I show you my brisket burger recipe. I ground up an entire prime brisket to make a delicious brisket burger. This was so easy and the meat was.
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The first grind may still have shreds of muscle fibers bound together; this is different from store-bought hamburger meat which has a finer grind. Avoid overworking and damaging the meat fibers during grinding as it can result in a mealy texture and patty falling apart when cooked. Shape the ground brisket into equal-sized balls and flatten.
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Advantages of Grinding Brisket. The flavor of freshly ground brisket is wonderful. When the whole brisket is ground, the lean-to-fat ratio is roughly 80/20, making it ideal for hamburgers.. In the United States, the price of a pound of ground beef or ground chuck ranges from $3 to $5 at the local supermarket. The brisket I bought cost $3.99.
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The Food Processor. Grinding Tips: To minimize smearing, cut meat into 1- to 2-inch chunks and place them in a single layer on a sheet tray or large plate in the freezer for about fifteen minutes before grinding. Grind in batches no larger than a half pound for a 10-cup food processor.
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Unlike a whole brisket that needs to be cooked for a long period of time to break down the connective tissue, grinding the brisket also breaks down the tissue, so you can cook the ground meat quickly.. Shape the fresh ground beef brisket into brisket burger patties. Season with kosher salt and black pepper. Then, cook it on the grill or on a.
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The most widely used cut of meat when grinding burgers is chuck steak. It comes with a wealth of benefits, such as being one of the more budget-friendly options. Also, chuck has a lot of intramuscular fat, also known as marbling, perfect for hamburgers! The fat makes chuck steak one of the juiciest cuts of meat for grinding burgers.
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Bring 3 cups of water to a boil. Place the sliced onions in a fine mesh strainer and pour hot water over the onions and allow the water to drain. This helps to mellow out the pungency of the red onions. Put the par-blanched onions in a mason jar. Pour your brine into the mason jar and add a few peppercorns.
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Press a nickel-sized indentation in the center of each patty. This will prevent the burgers from bulging in the middle as they cook. Cover and chill the patties while you preheat the grill. 3. Build a medium-hot fire in a charcoal grill. 4. When the coals are ready, season the brisket patties with the salt and pepper.
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To grind your brisket or other burger meat in a food processor, follow the same process outlined above. Instead of using the meat grinder, though, you will add small batches of the chilled, cubed meat to the food processor and press the pulse button until reaching the desired consistency. This typically takes 8 to 10 1-second pulses.
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To grind your own burger meat using a food processor, you still need to cube the beef and place it in the freezer for 15-30 minutes before proceeding. Then, working in batches, pulse the meat until it is finely chopped, about 20 pulses. Transfer each batch of pulsed meat into the mixing bowl inserted into the ice bowl.
A Moveable Feast Beer Braised Brisket With Two Spoons
In a bowl, combine brown sugar, garlic, onion, thyme, chili powder, smoked paprika, salt, pepper, and dry mustard. Mix this spice mixture into the ground brisket until well combined. 4. Form the seasoned ground brisket mixture into 6 patties, making an indentation in the center of each patty. 5.
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Save the brisket fat. In large mixing bowl, make a mix of 70% meat to 30% fat. Add binder (such as an egg) if desired. Add salt and pepper if desired. Roll into large 10-12 oz balls, press to compact, and form into patties. Place on baking tray lined with wax paper and semi-freeze for 60-90 minutes.
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Instructions. Chop your brisket trimmings into 1" pieces. You want to shoot for a meat to fat ratio of about 80/20. Store the chopped meat in the fridge until right before you are ready to start grinding. Set up your meat grinder and run the chopped brisket through the grinder on the coarse grind setting.
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In a large bowl, combine ground brisket and minced garlic. Shape the mixture into evenly shaped patties. Cover and chill in the refrigerator for at least one hour. Fire up your smoker to 225°F (107°C) and add a handful of oak wood chunks to the coals. If you are using a grill, set up for 2-zone indirect cooking.
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In summary, grinding brisket for burgers is a fantastic way to elevate your grilling game and impress your guests with a delicious and nutritious meal. The lower chest area of the cow provides just the right amount of fat to keep your burgers juicy and tender, making it an excellent choice for grinding.
