Brisket Bacon Burger with Smoky Ozark BBQ Sauce

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


2 pounds brisket, ground
1 pound ground chuck
2 teaspoons minced garlic
1 1/2 teaspoons finely ground smoked sea salt
1 teaspoon freshly ground black pepper
12 thick slices of hickory smoked peppered bacon
1 cup beer (such as an amber or pale ale)
1/4 cup honey
1/4 cup canned chipotle sauce
3 tablespoons tomato paste
2 to 3 tablespoons vegetable oil, for brushing on the grill rack
1 large sweet yellow onion, sliced into thick rings
6 ounces smoked cheddar cheese, thinly sliced
3 tablespoons unsalted butter, softened
6 cornmeal dusted Kaiser rolls, split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the brisket, chuck, garlic, sea salt, and pepper, in a large bowl. Mix lightly and form into 6 patties to fit the bun size. Refrigerate until ready to grill.

Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer bacon to paper towels to drain. Wrap in foil.

To make the BBQ sauce, drain off all but 1 tablespoon of the bacon fat from skillet. Into skillet, whisk together beer, honey, chipotle sauce, and tomato paste. Place skillet on grill rack and bring mixture to a boil, stirring often. Continue to lightly boil the sauce for 10 minutes, until thickened. Remove skillet from grill, and place half of the sauce in a small bowl. Keep remaining sauce, in the skillet, close to the grill.

When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook for 5-7 minutes. Flip patties over and baste with a generous amount of the BBQ sauce, from the skillet. Place onion slices on the grill. Continue to cook burgers and onions for an additional 5-7 minutes, tossing the onions occasionally. Place an ounce of cheese on each patty during the last 3 minutes of grilling, to melt. Spread the butter, evenly, on the cut side of the Kaiser rolls, and place the rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, place a hamburger patty on each roll bottom. Place about 2 grilled onion rings on top of each patty, then drizzle with a generous amount of the BBQ sauce, from the bowl. Place 2 bacon slices on top of each patty, followed by the bun tops, and serve.