Smoked Brisket Burger

It seems everyone has their own take on the classic hamburger. We, of course, had to add some of our brisket to the mix. You don’t have to use the cheese sauce if you don’t want things to get too messy, but if you’re going to be eating with your hands anyway, why not make the best of it?

Roasted peppers

1 of each bell pepper (gold, red, green)
½ red onion

Preheat oven to 375 degrees. Slice and combine peppers. Place on baking sheet and lightly drizzle olive oil. Roast in oven until medium roasted. Set aside in container. Slice raw red onion, and add to peppers.

Cheese sauce

2 ½ pounds extra melt cheese (Velveeta is fine)
½ quart half-and-half

Cut cheese into small chunks and place in saucepan over medium low heat or in a slow cooker. Be careful not to scorch. Add half-and-half when cheese is melted, and stir well.

Smoked burger

5 pounds ground beef (80/20)
3 pounds lean chopped brisket
6 ounces Salt Lick Lauren’s Spicy Recipe Bar-B-Que Sauce
1 tablespoon salt
1 tablespoon pepper
1 dozen buns, toasted

Combine ground beef and chopped brisket in large mixing bowl. Add barbecue sauce, salt, and pepper. Form into 12 burgers and grill on a hot grill for 5 to 7 minutes on each side, depending on your preference for doneness. Remove from heat, and let rest for 5 minutes. Serve on buns with roasted peppers and cheese sauce.