Brisket Diner Burgers Recipe
Chef Tom takes some fresh ground brisket and makes classic diner style cheeseburgers on the Le Griddle with some crisp bacon and sautéed onions. Shop @ ATBBQ: https://www.atbbq.com/
Full recipe: https://thesauce.atbbq.com/videos-brisket-diner-burger/
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I love the recipe. if it was a little more medium I would be 110% sold also, I would probably use a nice provologne with it but great inspiration here.
why do you cut the burger in half? what should I see?
Could use some portobello and next time use a honey/bbq mix on bacon right before you pull it out the oven for that extraordinary flavor
Would love to see you prep and smoke bacon. And when I say bacon, I mean unseasoned pork belly.
Fantastic
Super nice
I’m drooling!! Grew up in Plainview Tx and there was a restaurant who make delicious greasy hamburgers just like you made. Best hamburgers ever!!
Thanks chef!
Why does everyone insist on frying burgers on a cast iron skillet or a flat top? Is it because of the high heat? More space
so you can fry multiple burgers at once? Why is it that no one mentions frying them on a non stick pan? Isn't that easier?
Come on guys stop hating on the American cheese… I think nobody would argue that American cheese doesn’t stand a chance in comparison to all the great types of European cheese, however we are talking about a diner burger here so american cheese has its place in this world 😉
This is a'ight. Patties are cooked perfectly and you didn't fuck around with your cheese – American is the only choice for a diner burger. But these need some acid. Mustard, pickle, SOMETHING to cut the fat. You've got beef fat, pork fat, buttered buns, cheese and mayo – all fat and nothing to contrast.
youre the mootherfucking best chef in this fucking world man
1/4 oz would make a pretty small burger. I'm sure he meant 1/4 lb…..LOL
You're the man. I'm a big fan of your channel.
I dont know you have a chezz called Black Sara? But if you do try that one next time you make a burger, its better then all your American chezzfor sure
Used wrong bread
I’ve been cutting my onions wrong all my life ?. I like the way you cut them.
That's an amazing burger mate!
Where is the tomatoes ?.
99% of cholesterol :/
You are funny Americans
Not a juicy burger!
I keep trying but I just cant get my 1/4 ounce balls to squash out as large as yours….. Got one hell of a lot of them though!
Great idea, thanks. Been to a few big name "grocery stores" that have a butcher/meet department and have been told they won't grind any beef other than what they usually grin for beef hamburger. Something about sanitation and cross contamination store rules/policy. Usually, when brisket, chuck or round beef is on sale, I'd buy some bulk and ask for 10 1 lb packages and they would do it. These days, thats not happening in big stores. I can't wait for the day our food is simply packaged in expensive containers on a hook display board and no buttermilk, flour, salt, sugar, oils etc will be on the shelves for those who prefer to cook their meals because everything is pre-determined for you and at a rip off price.
What's the difference between clarified and non clarified butter?
Anyone know of a good Mayo brand that isn’t Hellmann
Where can I find those weights to press the burgers?
????? yummy
Awesome, the only thing I'd do differently is I'd put my onions on top of my burger and the cheese on top of that, to hold them on top of the burger better.
this time you skipped the egg in the meat!!! good progress! then you smashed the burger ! well done! as for contiments i preffer old good oklahoma style !
greetings from greece!
Great recipe! Some of my eggs burst open at 350°F for 30 minutes on my Camp Chef SmokePro DLX Pellet Grill. Is there any way I can prevent this? I'm assuming either take them off sooner and/or dial back the heat.
Where do I get "Ground Tip Seasoning"?
Chef Tom would you please do a twist on shrimp stock?
Damn that looks good. All these people talking out there ass like they could do better. Sorry… your mcdonalds cooking lessons arent up to snuff im afraid…. this is what he does… like you have any place to say he is doing shit wrong
What kind of raging psychopath puts paper on the grill like that?
That looks fucking amazing great job chef..
the brand of a hat?
Looks fantastic but shouldn’t you toast the buns first? Faster from skillet to mouth for the burger? M2c
Looks dry. You shouldn't have pushed down on them at any time while on the grill.
Maybe tell us about the American Cheese you use. It's obviously not Kraft Singles ! What do you suggest for American Cheese?
Your an awesome chef
Okay folks let me clear this up, American Cheese is the only choice for a Cheeseburger….if you use a different kind of cheese it's just called a Hamburger with cheese ??
What a great recipe. Reminds me of the 50s! Thanks Tom.
Least they cooked them right imo! Sick of seeing this rare burger shit thats happening now! Rare is for steaks ppl burgers taste better cooked thru!
Aye Chef Tom, I would love to see you make some homemade "state fair" corndogs!!… I have tried a couple of different recipes on youtube and can't seem to get them as good as they do in the store or at the fair
Thanks