Sunny's Brisket Burger
- Level: Easy
- Yield: 4 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 776
- Total Fat
- 58
- Saturated Fat
- 30
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 36
- Cholesterol
- 191
- Sodium
- 833
- Total: 25 min
- Active: 20 min
Ingredients
Patties:
1 pound ground brisket
1 teaspoon kosher salt
Coarsely ground black pepper
Layers:
4 tablespoons salted butter, melted
1 medium red onion, sliced paper thin
4 slices American cheese
4 slices pepper Jack cheese
Buns:
2 tablespoons salted butter, melted
4 hamburger buns
8 to 12 pickle slices
2 cups finely shredded lettuce
Yellow mustard, for topping
Directions
- 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.