Angus Brisket Burger with white chipotle bbq sauce

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 lbs of ground Angus brisket (preferably from the point)

1/2 tsp thyme
1/8 cup sweet paprika
1/8 cup white sugar
1 tbs black pepper
1/8 cup kosher salt
1/4 cup brown sugar
1/4 cup onion powder
1/8 cup garlic powder
1 ½ tsp nutmeg
1 tsp chipotle powder
1 tbs rubbed sage
1 ½ tsp ground porcini (grind dry porcini in a coffee grinder)

2 cups mayo
1/2 cup sour cream
1/4 cup plus 1 tbs white vinegar
1 tbs kosher salt
1 tbs black pepper
2 tbs white sugar
2 tbs Tabasco chipotle

1 lb button mushroom, sliced
½ cup sliced shallots
4 tbs butter
2 tbs white wine ( chardonnay)
2 tbs beef stock
1 tsp salt
1 tsp pepper

6 thick cut slices of Vermont cheddar
6 seeded hamburger buns


Form 6 patties with the ground brisket. In a bowl combine 1/2tsp thyme, 1/8 cup paprika, 1/8cup white sugar, 1tbs black pepper, 1/8 cup kosher salt, ¼ cup brown sugar, ¼ cup onion powder, 1/8 cup garlic powder, 1/1/2 tsp nutmeg, 1 tsp chipotle, 1 tbs sage, and
1 ½ tsp of ground porcini. Mix well and set a side. Sprinkle 1 tbs of the spice mixture on each side of the brisket patties, gently rub the mixture into the meat in place in the fridge for at least 30 minutes or longer. In a bowl mix the mayo, sour cream, white vinegar, 1tbs kosher salt, 1 tbs black pepper, 2 tbs white sugar, and Tabasco sauce. Mix all ingredients until they are well incorporated. In a sauté pan melt the 4 tbs butter, add the shallot, mushrooms, salt and pepper sauté for 5 minutes, add white wine and beef stock and reduce until the pan is almost dry cover with foil and set aside. Remove beef patties from fridge, preheat grill on high. When the grill is 400 degrees place burgers on the grill. Grill for 5 minutes and flip the burger, and cook for and additional 3 minutes. Turn 1 burner off place cooked burgers on the cool side of the grill and add 1 slice of cheese per patty. Open buns and place them on the grill just to get a light toast on the buns then remove from the grill. Close the lid of the grill until the cheese is melted. Set patties aside and tent with foil. Slather buns with 1 tbs of white bbq sauce on each side of the bun. Place a patty on each bun, Divide mushroom mixture across the 6 burgers. Place the lids on the burgers and serve.