Recipes

Smoked Brisket Burgers with Colby Jack, Whole Grain Jalapeño Dijonnaise and Pickled Onions

Brisket’s rich, beefy flavor takes on a whole new depth when smoked low and slow over oak wood, then finished over high heat. The smoke infuses the patties with a subtle oak flavor and a rosy smoke ring, while a quick sear over charcoal creates a crisp, caramelized crust. Topped with melted Colby Jack, pickled jalapeño Dijonnaise, and tangy pickled red onions, this burger delivers a perfectly balanced bite — savory, smoky, creamy, and bright.

By Stephanie Banyas, Culinary Experience Manager

Serves 4

Ingredients

Directions

¼ cup mayonnaise
2 tablespoons finely chopped pickled jalapeño with a splash of the pickling liquid
1 tablespoon whole grain mustard
1 tablespoon Dijon Mustard
Four 6-ounce brisket burgers, at least 1-inch thick
Kosher salt and freshly ground black pepper
2 tablespoons neutral oil
8 thin slices Colby Jack cheese
4 buttered and toasted buns, (brioche, potato or sesame seed)
½ cup pickled red onions, drained

Whisk together the mayonnaise, jalapeño and mustards in a small bowl until combined. Cover and refrigerate for at least 30 minutes. Can be made up to 5 days in advance and stored, tightly covered, in the refrigerator.

Season the burgers liberally with salt on both sides and refrigerate while you prepare the smoker.

Prepare the smoker for 225°F smoking with oak wood for flavor. We recommend preheating the Kalamazoo Gravity Smoker for 1 hour before putting in the food.

Brush the burgers lightly on both sides with the oil and season with pepper. Put the burgers on the grate of the smoker, leaving a few inches between each burger for even smoke. Smoke until the burgers reach an internal temperature of 120 degrees F, about 25 minutes. Remove the burgers to a baking sheet and loosely tent with foil.

Prepare the grill for direct grilling over a very hot fire, about 650°F (or heat a cast iron skillet over medium heat until evenly heated, about 5 minutes). Grill or cook the burgers until golden brown and seared on both sides, about 1 minute per side.

Top each burger with two slices of the cheese, close the cover or cover the pan, and cook until the cheese has just melted, about 30 seconds.

Spread some of the Dijonnaise on the top and bottom buns, place a burger on the bottom bun and put a dollop of pickled onions on top of each burger…top with a burger bun and Enjoy!