SUNNY'S BRISKET BURGER
Steps:
- For the patties: In a large bowl, gently mix the brisket, salt and a few grinds of black pepper. Make into 4 equal-sized patties.
- For the layers: In a cast-iron pan on medium heat, add the butter and then the red onions in 4 piles. Immediately place a patty on each mound of onions and gently press to settle. Cook until the onions char a bit, about 5 minutes. Carefully flip each burger, keeping the onions with them so that they now rest on top. Cover and cook until desired doneness. Transfer the patties to a plate and immediately top with the American cheese first, then the pepper Jack. Cover with aluminum to allow the cheeses to melt.
- For the buns: Wipe out the pan and keep it on medium heat. Butter the outsides of the buns, then place them buttered-side down on the pan and cook until toasted, about 2 minutes.
- Place a patty on each bottom bun and top with pickles, lettuce, a squirt of mustard and the top bun.
MOM'S BRISKET BURGERS
Brisket is delicious, & this recipe takes the cake. You should have your butcher grind the brisket, if you don't have a meat grinder. Also, you can freeze any leftover brisket you have.
Provided by -------
Categories Meat
Time 15m
Yield 4-6 hamburger patties, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine brisket, garlic, & Worcestershire sauce.
- Form into 4-6 large patties. (FREEZE ANY LEFTOVERS).
- Sprinkle patties generously with creole seasoning.
- Grill or pan-grill until cooked through, adding more creole seasoning if desired.
- Serve between hamburger buns with desired toppings.
MY MOTHER'S BRISKET
The only way this tender, oniony brisket could get any better? Pair it with ultra-oniony kugel and fresh spring vegetables.
Categories Beef Onion Roast Hanukkah Low/No Sugar Purim Rosh Hashanah/Yom Kippur Winter Kosher Gourmet
Yield 8-10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
- While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.
- Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.
- Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.
- Preheat oven to 350°F.
- Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth. Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.
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- Arrange meat in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine meat and oil in large bowl, and toss to combine. Pass meat through meat grinder completely. Immediately pass meat through grinder a second time. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
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