Recipe courtesy of Valentina's Tex Mex BBQ
Mesquite Smoked Stuffed Brisket Burger
- Level: Intermediate
- Yield: 4 to 6 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1545
- Total Fat
- 124
- Saturated Fat
- 42
- Carbohydrates
- 45
- Dietary Fiber
- 5
- Sugar
- 12
- Protein
- 61
- Cholesterol
- 256
- Sodium
- 1545
- Total: 2 hr 40 min
- Active: 1 hr 25 min
Ingredients
1 pound bacon
4 cups grated white American cheese
2 to 3 serranos or jalapenos, chopped finely
2 to 3 pounds freshly ground beef
1/2 cup dry rub, plus more as needed for sprinkling
Salt and pepper
4 cups finely sliced yellow onions
1/2 cup plus 2 tablespoons olive oil
4 to 5 large tomatoes, sliced 1/4-inch thick
4 tablespoons butter
4 to 6 large hamburger buns
Directions
Special equipment:
an offset smoker; mesquite wood- Preheat an offset smoker for cooking at 250 degrees F and add some pieces of mesquite.
- Cook bacon in a skillet over medium heat. Reserve 12 slices to use for building burgers. Crumble remaining bacon for burger filling.
- Combine cheese, chiles and crumbled bacon in a bowl and mix thoroughly. Use your hands to press out and form eight to twelve 4-ounce patties from the beef, approximately 4 1/2 to 5 inches in diameter. Place patties on a work surface. Layer 3 ounces filling in the center of a patty, then layer a second patty on top of filling and first patty. Use your fingers to press the edges of the 2 patties together, being thorough in sealing the patties with no holes along the edges. Repeat with remaining patties and filling.
- Sprinkle each side of the patties with dry rub, salt and pepper. Place patties in smoker and cook 30 minutes, then flip and cook until an instant-read thermometer inserted in the center of a patty registers 130 degrees F for medium-rare, 15 to 30 minutes more. Let patties rest, uncovered, for 15 minutes.
- Meanwhile, cook onions with 2 tablespoons olive oil in a medium saute pan over low heat until onions are caramelized, soft and golden brown, 10 to 15 minutes.
- Put tomatoes in a pan, drizzle with 4 to 6 tablespoons olive oil, and sprinkle each side with dry rub. Cover with foil and smoke in offset smoker for 1 hour.
- Melt butter in a large saute pan or comal over medium-high heat. Place burger buns cut-side down in pan and cook until golden and toasted. Drizzle 2 tablespoons olive oil into the same pan used for bread. Place smoked burger patties into pan and sear each side, 2 minutes per side. (You may also use this same pan to warm up cooled smoked tomatoes, if needed.)
- Build burgers: Place patties on the buns and top with smoked tomatoes and caramelized onions.