Simple, Perfect Fresh-Ground Brisket Burgers Recipe

Posted by
Rate It!
Simple, Perfect Fresh-Ground Brisket Burgers
Add your photo!
Ingredients
10
Count
Nutrition
532
Calories
Comments Print recipe

Ingredients:

Directions:

  1. To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer 30 minutes or until well chilled. Assemble grinder just before grinding.
  2. Arrange meat in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine meat and oil in large bowl, and toss to combine. Pass meat through meat grinder completely. Immediately pass meat through grinder a second time. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
  3. Preheat grill to medium-high heat.
  4. Sprinkle patties with salt and pepper. Place on a grill rack coated with cooking spray; grill 2 minutes or until grill marks appear. Carefully turn patties; grill 3 minutes. Top each patty with 1 cheese slice; grill 1 minute or until cheese melts and beef reaches desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tomato slice, and top half of bun.
  5. Why Grinding's Good:
  6. There's no question: Fresh-ground beef, lamb, or turkey yields a superior, juicier burger. That includes meat you've had ground to order in a butcher shop or at a supermarket and loosely wrapped (tight wraps compress the meat). At home, a grinder attachment for your stand mixer is ideal, or an old-fashioned hand grinder. Or you can use your food processor; in that case, be sure to work in small batches, pulsing the meat 8 to 10 times or until the meat is finely chopped but not pureed.
  7. No matter what grinding tool you use, it's important to keep the meat and the grinding equipment as cold as possible. If the meat gets too warm, it will begin to smear rather than grind cleanly, giving the finished product a nasty mashed texture. Putting the meat and grinding equipment in the freezer for 15 minutes beforehand helps guarantee optimum results.
  8. No time? In a pinch, you can of course use preground beef, lamb, or turkey for these recipes. The spices and condiments will still produce a better, lighter burger.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 531.79 Kcal (2226 kJ)
Calories from fat 283.58 Kcal
% Daily Value*
Total Fat 31.51g 48%
Cholesterol 107.64mg 36%
Sodium 658.54mg 27%
Potassium 1149.23mg 24%
Total Carbs 23.45g 8%
Sugars 4.83g 19%
Dietary Fiber 4.11g 16%
Protein 36.16g 72%
Vitamin C 21mg 35%
Iron 6mg 34%
Calcium 335.3mg 34%
Amount Per 100 g
Calories 95.23 Kcal (399 kJ)
Calories from fat 50.78 Kcal
% Daily Value*
Total Fat 5.64g 48%
Cholesterol 19.28mg 36%
Sodium 117.92mg 27%
Potassium 205.79mg 24%
Total Carbs 4.2g 8%
Sugars 0.86g 19%
Dietary Fiber 0.74g 16%
Protein 6.48g 72%
Vitamin C 3.8mg 35%
Iron 1.1mg 34%
Calcium 60mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 12.5
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top