Photo: Cheese Burgers Recipe
Ingredients
- 2 tablespoons canola oil
- 1 carrot, peeled and chopped
- 1 medium red onion, peeled and chopped
- 2 stalks celery, peeled and chopped
- Kosher salt
- 1 (4-pound) piece of brisket, ground with a medium size "hole" on the grinder
- 1/2 cup prepared mayonnaise
- 1/2 cup toasted bread crumbs
- 4 seeded hamburger rolls, halved
- 2 tablespoon lightly salted butter
- 8 ounces sharp cheddar cheese, cut into thin slices
- Red Cabbage Slaw, for serving, optional, recipe follows
Directions
Preheat the grill on medium-high heat.
Heat a large skillet over high heat. Once hot, add the oil, carrot, onion and celery. Stir to blend and season with salt. Cook until the vegetables become tender and slightly caramelized, 10-12 minutes. Transfer the vegetables to a bowl and refrigerate to cool them down.
In another bowl, mix the ground brisket with the mayonnaise. Season with salt to taste. Mix in the vegetables. Form the meat into eight even patties that are about 3/4 inch thick.
Place the hamburgers on the hottest part of the grill and cook, undisturbed, for about 2 minutes. Turn them a quarter turn and cook for 2 more minutes. Use a metal spatula to flip them on their second side and cook for an additional 2 minutes for rare to medium rare. Toast the bun halves on the coolest part of the grill. Butter each one. In the last 2 minutes of cooking, add the cheese on top of each burger to allow it to melt as the burgers finish cooking. Place a hamburger on a "bottom" bun half and top with some red cabbage slaw (see recipe below). Top with a bun "top" and serve immediately.
Red Cabbage Slaw:
- 4 cups shredded red cabbage
- 2 tablespoons seeded and minced jalapeno pepper
- 1/2cup thinly sliced dill pickle rounds
- 1 tablespoon pickle juice
- 1/4 cup sour cream
- 1/4 cup apple cider vinegar
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 1 teaspoon black pepper
In a large bowl, combine the cabbage and minced Jalapeno with the dill pickle and dill pickle juice. Toss to blend. In a separate bowl, whisk together the sour cream and cider vinegar with the salt, sugar and black pepper. Pour the sour cream mixture over the cabbage and toss to blend. Refrigerate until ready to use.
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By Rachna_mom
on October 01, 2011
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I made them with regular ground beef....just had them for lunch. they were easy and fast to make.
Did not read the recipe ,i watched her make it.
By juliekhogan
La Crosse, WI
on June 21, 2011
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I wish someone, anyone would let the foodnetwork folks know that their recipes are frequently filled with mistakes. Not just Alex's, but many of the other chefs. As a former cookbook editor, it drives me nuts!
By randimiller
Hotchkiss, CO
on March 08, 2011
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I didn't read the recipe, I just watched the show and then made it from memory. The first time I forgot the mayo. The 2nd time I checked the recipe ingredients online, just to make sure I didn't forget anything. As far as the process, I just did what Alex did on the show, I didn't read the recipe (but from the reviews, I would say the written recipe should be reviewed and corrected. As far as this recipe goes, it rocks! Brisket is expensive, so I just use my regular 95/5 ground beef and then make the burgers. My kids (1 and 3 years old absolutely love these! Great way to get some veggies into them, too....the little carnivores. I'm actually going to use the veggie paste idea for a meatloaf sometime, too. Thanks for the recipe, Alex!
Read all 7 reviews