For our third installment of HCxK3N (what? you don’t think it’s catchy?), we’re serving up some brisket burgers. Notorious for being overcooked, I’m sharing my experience in cooking these delicious burgers up. Don’t judge the placement of the cheese slice. It’s adjusted below.Just look at that caramelization!
And to give you some background, burgers are to Naureen as hunny is to ____. Pooh. The answer is Winnie the Pooh. Don’t judge my TV selections as of late. I LOVE burgers. But sometimes I wonder if I’m more about the burger fixins than the actual burger. For me the patty is more of a vehicle for the most wonderful combination of sauce, cheese, veggies and bread. I’m probably not supposed to be saying that but regardless I’m going to share with you the secret to keeping your burgers nice and juicy. The secret’s in the sauce. No it isn’t. I’ll be sharing my not-so-secret sauce recipe below.
It’s in the cooking method. You want to cook it over pretty high heat so you sear the outside and you don’t want to overcook it. The longer it sits over the pan, the more juices that come pouring out. So I found 7 minutes on each side, on a hot cast iron skillet does the trick. This gets the burger to a medium doneness. If you can stomach a rare burger, 4 minutes on each side should do. Well done, 9-10 on each side. If your burger loses some of its juiciness at that point, compensate with sauce (that’s what I do…don’t hate!).
- 4 1/4 lb Honest Chops Brisket Burgers
- 4 brioche buns
- 4 slices swiss or american cheese
- a few slices of tomato
- a few slices of red onion
- a few slivers of pickles
- some iceberg lettuce leaves
- 2 tbsp mayo
- 1 tbsp ketchup
- a dash of hot sauce or chipotle adobo sauce
- 1 tsp chopped pickle
- pinch of salt and pepper
- Preheat a cast iron skillet or a non stick skillet over medium high heat. Season both sides of the burgers with salt and pepper. Add a little grease (veg or olive oil) to the pan. Add 1 or 2 burgers at a time depending on the size of your pan and don’t move until ready to flip (4 min each side for rare, 7 for medium, 9-10 for well done).
- When the burgers are done, top with cheese (you can add the cheese in its final stages of cooking, but I hate dealing with the mess of melted cheese) and set aside while assembling the rest of the ingredients.
- Warm the brioche buns in the same pan the burgers were cooked in or in your toaster oven.
- Make the sauce: combine mayo, ketchup, hot sauce, chopped pickle, salt & pepper in a small bowl. Smear sauce on both sides of the bun. Add burger and layer with whatever ingredients you like, I listed the classic toppers above but feel free to substitute caramelized onions and sautéed mushrooms or avocado and cilantro. The choices are endless!