I’m still gearing up for my first Tyler Florence recipe, maybe next weekend. However, I was watching an episode of his show on the Food Network where he was making burgers, and he suggested having brisket flat ground up for burgers, as it’s got good flavor and a good fat/lean balance.
It can be a mess to grind your own meat, so I asked the meat guys at Dorothy Lane Market to grind up a chunk of brisket flat (about 2 lbs or so), with fat trimmed down. They didn’t charge me to do it, which was cool of them. I noticed that the ground meat was a deep read, with bits of marbling throughout. Compared to the ground chuck available, it looked ‘beefier’.
I wanted to make sure to really try the brisket as a burger, so I didn’t load it up with rubs or anything, just some kosher salt and black pepper. While the burgers were getting ready to cook, I chopped up a sweet onion to caramelize a bit for a topping. My mom taught me years ago how to flip stuff in a pan, and onions are one of the easiest things to do this way. Every few minutes, I’d just flip the pan, then keep doing whatever else I needed to do. Just a hint… You don’t actually flip the pan to do this. You push it away from you, then pull back quickly. it’s an out and in movement, not up and down. Up and down = mess in the kitchen!
I also fixed some pepper bacon in the oven. TF did this with the bacon, too, but I actually got that from Alton Brown on Good Eats. It makes less mess, and the bacon gets done evenly, nice and crispy.
I chopped up some of the Roma tomatoes I’d smoked last fall that were vacuum sealed in the freezer. I added the chopped tomato to mayo for the burgers. I just can’t believe how good that smoked Roma mayo is! I could sell this stuff, I think.
The burgers weren’t touched while they cooked other than to flip them just once, and the came off at medium doneness. I added a thick slice of Vincent cheese, which is a mild, aged gouda and went really well with the burger. The bun got a bit of a grilling, with olive oil first brushed on it, then piled with kosher pickles, a burger, cheese, onions, pepper bacon, then topped with the sauteed onions.
This was a great burger! I can’t say I’ve ever had a burger much better than this one. And served with an Otter Head ale just made a great meal.