Seriously The Best Smoked Brisket Burgers

If you crave a juicy and crispy burger, I got you! Smoking ground brisket combined with a reverse sear method makes for the most amazing burger you’ll ever have!

The Only Way I’ll Make Burgers!

Smoking ground brisket burgers and finishing them with a reverse sear makes for a juicy inside and crispy edge burger. This truly is the most amazing burger you’ll ever sink your teeth into!

Prepare to impress your friends and family with the most amazing burger they’ve ever tasted!

TKW Family Love

You were not kidding TKW, these are the best friggen burgers I’ve ever had in my life – and I’m in my 50’s! I bought a brisket at the store and asked my local butcher to grind it for burgers. He gave me a side eye and kept asking if I was sure but I told him to go.

That night I smoked these on my Traeger and my god! My 16 year old son at 3! Next time briskets are on sale I’m buying more and buying my own grinder as these are incredible!

Hank

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Grab Your Ingredients

This recipe only requires 2 ingredients but this is one of the few times I will stress that it HAS to be these 2 ingredients. Now that being said I have made this using ground chuck and the seasoning plus ground chuck and steak seasoning. They are good but…

When it’s the combination of freshly ground brisket AND this Chupacabra Brisket Magic Seasoning – lord have mercy! I swear when I took my first bite it was as if I saw Jesus as it was truly heavenly!

• Ground Brisket: I grind my own (double grind). If you can’t grind it, buy it and ask your butcher to grind it.
• Chupacabra Brisket Magic Seasoning: This stuff is the best I’ve ever had!

Prepare The Burger Patties

This requires only a handful of steps, really, as it’s super simple. The biggest thing to remember is not to overwork the meat to mix in the seasonings. Overworking it will lead to a tough burger.

1. To a large bowl, add the ground brisket.
2. Sprinkle in some of the Chupacabra Brisket Magic Seasoning and gently mix to incorporate.
3. Divide the mixture into 6 or 8 equal sizes (I do six as I measure 6.7-ounce burgers).
4. I form each patty first by hand to make a burger, but then I put it in my burger press to get a nice, tight form.
5. Place the shaped patties on a parchment-lined pan, cover with plastic wrap, and refrigerate for an hour.

Start The Yoder Smokers YS640

1. When you’re ready to smoke the burgers, plug in the smoker, fill the hopper with pellets (I used a competition blend), and set the temperature to 250°F.
2. Place the burgers on the top shelf, insert a MEATER thermometer, and smoke until the internal temp reads 110-130°F (see temperature chart).

3. Before smoking, sprinkle the remaining Chupacabra Brisket Magic Seasoning on the burgers. Remove them from the smoker onto a dish and loosely cover. Remove the diffuser cover and full plate if desired. Increase the smoker to 400°F. Place the burgers over the flames in the smoker. At this point, add cheese if desired and sear until the internal temperature reads your desired temp.

Burger Temperatures

• Rare: 120-125°F.
• Medium-Rare: 130-135°F.
• Medium: 140-145°F.
• Medium-Well: 150-155°F.
• Well-Done: 160-165°F.

Best Burger Toppings

So, let’s dish. Honestly, I don’t think there’s a wrong answer here, but what are the best burger toppings?

What I Went With

So for this burger, I went with what I had on hand:

• Smoked Sharp NY Cheddar, Sweet & Spicy Hatch Chile Bacon Jam, Arugula with a big fat pickle.

Now I’m going to skip the norm of L-T-O and give you some of my favorite adventurous burgers.

1. PB&J – Crunchy Peanut Butter, Spicy Raspberry Jam, Crispy Bacon, and Onion Straws
2. Piggy Love – smoked cheddar, BBQ pulled pork, crispy onion ring, BBQ sauce, and coleslaw
3. Pittsburgh Style – Melted American, crispy bacon, crispy French fries, shaved lettuce, and ketchup
4. OTT Mac & Cheese – melted Gouda, mac & cheese, crispy cheese stick, toasted bread crumbs, and bacon

How to Smoke Burgers Recipe

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If you crave a juicy and crispy burger, I got you! Smoking ground brisket combined with a reverse sear method makes for the most amazing burger you’ll ever have!

• Author: Lori
• Prep Time: 5 minutes
• Cook Time: 2 hours
• Total Time: 2 hours
• Yield: 6 or 8 burgers
• Category: best burger, burgers brisket burgers, football foods, game day eats, smoked meat, ultimate burger
• Method: smoker
• Cuisine: best burger, burgers brisket burgers, football foods, game day eats, smoked meat, ultimate burger

Ingredients

• 2.5 pounds of ground brisket
• 3 Tablespoons Chupacabra Brisket Magic Seasoning, divided
  

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Instructions

1. To a large bowl add the ground brisket. Sprinkle in the Chupacabra Brisket Magic Seasoning and gently mix to incorporate. Divide the mixture into 6 or 8 equal sizes (I do 6 as I measure 6.7-ounce burgers).  Form each patty first by hand to make a burger but then I’ll put it in my burger press to get a night, tight form. I have used this burger press for years and LOVE IT!
2. Place the shaped patties on a parchment-lined pan, cover with plastic wrap, and refrigerate for an hour.
3. When you’re ready to smoke the burgers, plug in the smoker, fill the hopper with pellets (I used a competition blend), and set the temperature to 250°F.
4. Right before smoking, sprinkle the remaining 1 Tablespoon of the Chupacabra Brisket Magic Seasoning on the burgers. Place the burgers on the top shelf, insert a MEATER thermometer, and smoke until the internal temp reads 130°F.
5. Remove from the smoker onto a dish, and loosely cover. Remove the diffuser cover and full plate if desired. Increase the smoker to 400°F. Place the burgers over the flames in the smoker. At this point, add cheese if desired and sear until the internal temp reads your desired temp. The reverse sear will seal in the juices. Remove the burgers from the smoker and enjoy!

Notes

*Time does not include the chilling

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