Don’t Mess with Texas Brisket Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

My favorite meat at a barbecue is dry rubbed brisket, but I’m one of those people who likes it with all the trimmings. This burger was inspired by not just the star, but the supporting players.


2 tablespoons sweet paprika

2 tablespoons smoked paprika

3 tablespoons brown sugar

2 tablespoons ground black pepper

2 tablespoons smoked salt

1 teaspoon cayenne pepper

1 teaspoons ancho chile powder

1.5 pounds chili grind sirloin

1.5 pounds ground chuck

1 tablespoons molasses

1 teaspoons hot sauce

6 ounces smoked cheddar

6 ounces smoked Gouda

1 large Vidalia onion

2 tablespoons olive oil

2 cups julienned carrots

1 cup raisins

1/2 cup mayo

1 tablespoon apple cider vinegar

1/2 teaspoon salt

2 tablespoons chopped pecans

12 pieces Texas toast

4 tablespoons butter, softened

1 clove garlic, crushed

6 large leaves red leaf lettuce


In a small bowl, combine paprika’s, brown sugar, black pepper, smoked salt, cayenne pepper, ancho chile powder, mixing until homogeneous.

In a large bowl, combine sirloin and chuck with 2 tablespoons of the spice mixture, molasses and hot sauce, working just until mixed. Form into six patties. Season both sides of patties with spice mixture. Grill over medium low heat for about 10 minutes, turning once, until done through. Top with cheeses.. Cover with foil and set aside.

Slice onion into six even slices and brush with olive oil. Grill over medium heat about 2 minutes, turning once. Set aside.

In a medium bowl, combine carrots, raisins, mayo, vinegar, salt and pecans, tossing until fully mixed.

Brush Texas toast slices on both sides with a mixture of butter and garlic, grilling over medium high heat about 1 minute, until just golden brown.

Assemble burgers, placing patties on six of the toast slices, adding lettuce, onion, carrot salad and remaining toast slice.