Burnt Ends Cheeseburger
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What are burnt ends you might wonder – they are exactly what they sound like, the well done or ‘burnt’ ends of a brisket. This recipe uses the ends of a leftover smoked brisket, but if you have any leftover smoked brisket ever, even if it's not just the ends, you can make this recipe. Make your own smoked brisket in the Alchemy, and reserve the ends. Cover them with a tangy/sweet Kansas city style bbq sauce and butter and let it heat up in the Alchemy smoker. Grill up a thick burger patty and top it with American cheese and to step it up, make some beer-battered onion rings to add some extra crunch to this burger. The final result is a toasted brioche bun, garlic mayo, thick flame-grilled cheeseburger, crispy onion rings, pickles, saucy burnt ends and just the most insanely delicious burger.By:
Chef Matt Basile
1/3 lb ground beef
1 tsp canola oil
½ lb leftover smoked brisket ends
4 tbsp Tangy Sweet Kansas City-Style Bbq sauce
2 tbsp butter
500 ml buttermilk
4-5 cloves garlic
2 tbsp mayo
½ lemon, juice
1 cup flour
355ml Heineken or light beer
1 cup canola oil for frying
2 slices American cheese
5 slices bread & butter pickles
1 Brioche bun
Set smoker to 325F.
Season your ground beef with salt and form into a 1-inch thick patty. Drizzle with 1 tsp canola oil and season with salt and pepper on both sides. Set aside for when you’re ready to grill.
Cut your leftover brisket into cubes. Add to a cast iron pan and add in the bbq sauce and butter. Place in the smoker for 30 minutes.
Slice your onions into thick rings. Separate the pieces and place in a bowl with buttermilk and let sit for 30-60 minutes.
Add your burger to the grill. Cook about 4-5 minutes. Flip and add cheese on top. Cook another 4-5 minutes, or until cooked through.
For the garlic mayo, crush your garlic cloves. Add oil to a pan on the plancha, once hot, add in the garlic, cook until softened. Remove from the oil a place in a bowl. Crush with a fork into a paste. Squeeze in the juice from ½ a lemon, mix. Add in the mayo and mix, set aside.
In a bowl add the flour and beer, mix until incorporated and a batter forms. Dip your buttermilk-soaked onions to the batter to coat. Add to the oil (350F) and fry, flipping midway, until golden brown, about 10 minutes.
Place your bun on the plancha to toast.
To build, add the garlic mayo to the bottom bun. Add pickles and the cheeseburger on top. Once the onion rings are golden, add three on top of your burger. Remove the brisket from the smoker and add 2-3 pieces on top of the onion rings. Close the bun and dig in.