Brisket Burgers (Juicy Double-Stack Smash)

These brisket burgers start with freshly ground brisket seasoned like a backyard classic, that's smashed into thin patties with crispy edges yet juicy throughout. They’re the star of any cookout lineup, but they pair especially well alongside game-day favorites like chicken alfedo garlic bread and crowd-pleasing BBQ Chicken Sliders, and if you need a quick dessert to round things out, slide a tray of Banana Bread Cookies into the oven while the grill cools down. Five simple steps, two juicy patties on a toasted bun, and you’ll forget store-bought ground beef was ever an option.

Why I Love These Brisket Burgers

These brisket burgers are different...in the best way possible. Standard ground beef clocks in around 20% fat, but brisket has built-in marbling that melts at burger temps and bastes the meat from the inside out. Ask your butcher to run it through the grinder, and you’re halfway to steakhouse flavor for your next burger night.

I add a special touch to the burgers by using breadcrumbs and egg, which helps keep the leaner grind from drying out. Meanwhile, a touch of cinnamon (trust me) rounds out the smoky Worcestershire notes without tasting “spiced.”

The result is the most delicious burger recipe I've ever created. My crack burgers are the only thing that comes close. My brisket burger recipe truly makes the juiciest, most flavorful burgers. So next time you want to impress your guests at a cookout, you have to make this recipe!

Ingredients You’ll Need

For the burgers:

• 1 lb brisket, most surface fat trimmed, freshly ground
• 1 egg
• ½ cup plain breadcrumbs
• ½ tablespoon BBQ seasoning (your favorite rub)
• ½ tablespoon garlic powder
• ½ tablespoon onion powder
• ½ tablespoon Worcestershire sauce
• ⅛ teaspoon ground cinnamon
• ¼ teaspoon each kosher salt & black pepper

For serving:

• 4 burger buns, toasted
• Cheese, lettuce, tomato, onion, pickles, ketchup, mustard—your call

How To Make Brisket Burgers

Step 1: Grind or Grab the Brisket

Ask the butcher for a coarse grind on the brisket point or run it through your home grinder using a coarse plate. Chill the meat for 15 minutes to ensure it blends smoothly.

Step 2: Mix the Patty Base

In a large bowl, combine the ground brisket with breadcrumbs, egg, BBQ seasoning, garlic powder, onion powder, Worcestershire, cinnamon, salt, and pepper. Use your hands or two spoons to mix just until the seasonings look evenly streaked—don’t overwork the meat.

Step 3: Shape the Patties

Divide the mixture into 8 equal balls. Press each into thin disks about ⅜-inch thick—slightly wider than your buns. Keep them on parchment in the fridge while the grill heats.

Step 4: Sear or Grill

Heat a cast-iron skillet or grill over medium-high heat (about 450°F). Lightly oil the surface. Cook patties for 2 minutes, until the bottoms are browned and the edges are frilly. Flip and cook for an additional 1 minute, until the center reaches 155°F.

Transfer the cooked burgers to a plate and tent with foil to keep them warm.

Step 5: Build & Serve

Stack two patties on each toasted bun, add your favorite toppings and sauces, and dive in while the cheese is still hot.

Why Brisket Makes the Best Burger Patty

• Why brisket works: Brisket muscle fibers are laced with intramuscular collagen that melts around 160 °F. Ground brisket allows the gelatin to disperse evenly throughout the patty, delivering a steak-like juiciness without the lengthy braise that brisket typically requires. Keeping some—but not all—surface fat (about 15%) hits the sweet spot for a smash-burger sear without flare-ups.
• Binders for leaner grind: Breadcrumbs (2 parts panko to 1 part fat by weight) absorb rendered brisket juices, form tiny gel pockets with egg albumen, and re-release moisture as the burger cools. This prevents the drier flat cut from crumbling while still retaining a beef-forward taste.
• Maillard zone management: A 450 °F surface temp is hot enough to drive Maillard browning (around 310 °F surface on the meat) in under two minutes, creating the coveted “lace” edge. Anything hotter chars before heat reaches the 155 °F safe-eat interior; cooler temps steam the patty and block crust formation.
• Cinnamon’s stealth role: At 0.05 % of total mix, cinnamon’s eugenol bonds with beefy aldehydes to intensify perceived savoriness without adding discernible spice. It’s a trick from mid-century barbecue rubs—and why you can’t quite place the flavor but want another bite.
• Double-stack logic: Two 2-oz patties offer twice the crust-to-interior ratio of a single 4-oz patty. Stack them with cheese in between, and you lock in molten fat, boosting juiciness and structural integrity while keeping cook time short.

Variations

• Cheddar-Stuffed Brisket Burgers: Sandwich a thin slice of sharp cheddar between the two patties right after cooking to create a brisket smashburger!
• Smokehouse-style burgers: Brush patties with 1 teaspoon liquid smoke + butter mix during the flip for backyard-pit aroma.
• Chile crunch burgers: Stir 1 tablespoon chili crisp into the burger mix for heat and texture.
• Keto-friendly option: Skip breadcrumbs, add 1 tablespoon grated Parmesan for binder, and wrap burgers in lettuce leaves.

FAQs About This Brisket Burger Recipe

Can I grind brisket in a food processor?

Yes, you can grind brisket in a food processor. Cut chilled brisket into 1-inch cubes and pulse in short 6-second bursts until the texture is coarse and uniform. For best results, work in small batches to keep the meat cold and prevent overprocessing.

How well done should brisket burgers be cooked?

Because you're working with ground brisket, it's important to cook the burgers to a safe internal temperature of 155°F. Let them rest for a few minutes after cooking—they’ll naturally rise to 160°F while staying juicy.

Can I freeze the raw patties before cooking?

Absolutely. Place the raw patties in a single layer on a baking sheet to freeze solid, then transfer them to a freezer bag with parchment paper between the layers. Frozen brisket burgers keep for up to 2 months, and you can cook them straight from frozen—just add about 1 extra minute per side.

What type of bun works best for these burgers?

Soft potato or brioche buns compress around the double-stack without cracking, but any bun toasted in brisket drippings tastes fantastic.

Can I make brisket burgers without a flat top or griddle?

Yes. A heavy cast iron skillet works well. Just make sure it’s preheated to around 450°F to ensure a proper sear and crispy edges. Avoid grilling directly over open flame, as brisket’s higher fat content can cause flare-ups.

Is brisket better than chuck for burgers?

Both are excellent, but brisket offers more flavor due to its collagen and fat content. It produces a steak-like texture when cooked properly, and in a smash burger format, it gives you unmatched juiciness and a perfectly browned crust.

My Final Thoughts

Once you blend brisket into burger form, plain ground beef feels like a missed opportunity. Give these brisket burgers one grill run, and they’ll claim a permanent spot in your cookout lineup. Drop a comment with your wildest topping combo and make sure to leave a five-star review!

More Recipes To Try Next

• Smash burger tacos
• Big mac wraps
• Cheeseburger quesadillas
• Mongolian ground beef