double cheeseburgers

double cheeseburgers

grilled chuck and brisket patty, red cheddar and chipotle mayo on brioche

You may have noticed that I’m somewhat of a burger fan, especially when it involves some low and slow cooked smoked meats. After to a trip to our local butcher I trimmed up a whole brisket I had purchased and used the trimmings along with some chuck steak and ground them into mince. My thinking? Cheeseburgers. At the double.

With a mix of 75% chuck and 25% brisket I used the most coarse mincer attachment on our Kenwood Mixer. For the patties I used the same method as I did for my Extreme Beef Burger, handling the mince as little as possible and creating a large sausage shape wrapped in cling wrap. After cooking in the fridge for an hour you can slice the patties as thick as you like.

ingrdients 

  • brisket and chuck meat (with a fat ratio of approx 25%)
  • salt and pepper or your favourite seasoning
  • cheese slices (we used red cheddar)
  • slices of white onion
  • slices of pickles
  • chipotle chillies in adobo sauce
  • mayonnaise
  • brioche buns

directions

  1. If you have a mincer attachment at home grind the mince on the most coarse attachment. If you don’t then ask your butcher about what they can offer in terms of mincing. The best meat for patties is chuck, brisket and short rib. Or a combination.
  2. Follow the steps outlined in my Extreme Beef Burger write-up and slice the patties to your desired thickness.
  3. Fire up your grill to a medium-high heat, season the patties and get grilling. Flip the patties regularly and cook them as well as you like putting a slice of cheese on the patties 30 seconds before taking them off the grill.
  4. Lightly toast the buns and build your cheeseburgers! There’s no secretes with the chipotle mayo, just mix the sauce from the chillies and the mayo at a ratio of 1:1.

Which toppings and condiments you use on your burgers is completely up to you. You can put in whatever you want. I’m a big fan of keeping it simple. Some pickles, white onions and one, maybe two sauces is enough for me. The meat is the main ingredient and I don’t want to mask its flavour by overcrowding the burger.

For other burger ideas click here.