Brisket burgers ?

[Smokin Okie]

I'm gonna grind some brisket trim to make burgers. Last time I did this a couple years ago, I had trouble keeping the patties together. The brisket did not cling like other meats.

I'm thinking about adding ground sirloin.

Any other methods ?

 

[Dustin Dorsey]

I saw somewhere that it's a good idea to grind it twice because brisket has so much connective tissue. The 2nd grind should extract some protien and make it bind together more. I'd refreeze the meat before grinding again.

 

[mike243]

It is a pretty loose grind, hard to make hamburger steaks and only use 1 turner, might try a double grind next time and use my smallest die to finish, I have tongs that work fine for burgers unless they are 3/4lb or bigger. I may set 1 out and grind the flat on smoke the point. dang you all gonna make me work

 

[jcam222]

Perhaps it just needs more fat added? I've got a small one I plan on grinding and it's very well trimmed. I plan on adding some fat trimmings from other cuts.

 

[chopsaw]

I'm gonna grind some brisket trim to make burgers.

Are you using the whole packer ?

I trim them like I'm going to smoke it whole , then cut into strips . Grind one time through the 1/4" plate , then mix it into itself . I don't freeze the meat , but it's around 32 or 33 degrees when I start . Always under 40 when I finish .
It's loose , but no real issues doing regular grilled burgers .
Smash burgers I have to be more careful .

I usually combine my sausage making with my brisket grinding . So I have in the past added pork butt to the mix . I've also used a strip or 2 of bacon if the mix is lean . Grind the bacon if you're trying that . I chopped it once ,,, I didn't like that at all .

Sirloin is a great addition as well if you have it . I've used rib roast , strip loin , just depends on what I have on the counter .

I've also grated a yellow onion into the bulk grind before shaping the patties . It's mostly juice , but of you like onion flavor , that seems to add something to the binding .

 

[Smokin Okie]

Are you using the whole packer ?

No, this is trim from previous brisket cooks that's been in the freezer.

 

[sandyut]

No, this is trim from previous brisket cooks that's been in the freezer.

Thats likely part of the issue. Guessing the trimmings are from the edge of the flat and very lean.

Ive ground a full packer and they were a little looser than average burger, but I had no issue grilling them. I did a single grind with the medium plate (sorry I dont know the size, grinder cam with three and I use the middle one for burger).

 

[chopsaw]

been in the freezer.

David has a good point , but I'm betting it's because it was frozen before grinding .
My opinion of course , but also based in doing it .
It's different to use frozen trim in sausage , or breaking down whole muscle that had been frozen . Again , my opinion . Beef fat can be " funny " anyway , and freezing makes it weird for me .

Go the way you're thinking and add some fresh beef to it and see what it does .

 

[Smokin Okie]

I've got some brisket that's been in the freezer since 2021. Should I trust that ? Its a very small amount of flat trim.

Its been vac sealed.

 

[Smokin Okie]

My brisket burgers turned out great. I made 2 1/2 pounds of ground brisket. Added fat by weight to get it close to 80/20. Ended up not mixing with sirloin. Just straight brisket.

The patties held together, no problems. But I did smoke them on the Kettle at 225* until they got to 130*. Then seared them over direct heat for a couple minutes till they got over 150*. I only turned them once.

Made a really good smoked burger.

 

[BrianGSDTexoma]

Looks like you got some good advice. I ground a brisket few years ago and really did not care for it.

 

[Smokin Okie]

L&L mixes ground beef into their brisket trim. And they make a 1/2 pound burger. I would not mind that, but Mrs Okie likes something closer to a 1/4 pound. So when making them all at once, we meet in the middle.

I also think next time, I'm gonna flip the Grill Grates over to the flat side when I sear.

I got this vid set to start after the too long, annoying, intro .......... starts with grinding the brisket trim.

 

[chopsaw]

Glad it worked out . I starting grinding my own back in 2019 , and never looked back .
Nice looking burger , and I like the cooking method .

 

[Smokin Okie]

Chud makes patties from his grind, then puts them in the fridge overnight to keep them crumbling, vid starts with him speaking to why

 

[gmc2003]

Those are some mighty fine looking burgers SO. Nice Job

Point for sure
Chris

 

[Florida Chris]

I've got some brisket that's been in the freezer since 2021. Should I trust that ? Its a very small amount of flat trim.

Its been vac sealed.

I've got fillet mignon from 2019 vac sealed. It still eats good. If the seal is good and tight, you're good.

I'll add, I have a chest freezer. No "frost free" stuff here. Frost Free will warm up to eliminate ice on the side walls, which heats up your food also. That might change texture and flavor.

When in doubt, make chili.......