Texas ‘Cue Burger

If there’s one thing I love more than burgers, it’s Texas BBQ!!Barbecue is not just food down there in Texas, it’s everything. I wanted to capture this outstanding culinary culture in my Texas ‘Cue Burger. For lots of added flavor, I incorporate Texas’ favorite beef cut, brisket, into the burger (along with some smoky seasonings). Then you top this with some Sweet Potato Fries, some Spicy Serrano Corn Spread, Hot Links, and White Cheddar Cheese and you have yourself a burger that just really captures everything about the big, wide expanses of Texas. Once you taste this burger, you’ll just wanna say “yeehaw!!”

Ingredients:

Spicy Serrano Corn Spread:
1 serrano pepper
1 ear corn, husk removed
3 tablespoons apple cider vinegar
1/2 cup mayonnaise
1/8 teaspoon ground cayenne
2 tablespoons white sugar

1 large smoked sausage (hot links), cut into about 12 1/4-inch thick slices on the diagonal

Sweet Potato Fries:
2 small sweet potatoes, peeled
1/4 cup vegetable oil

Patties:
1 2/3 pounds ground sirloin
1/2 pound relatively trimmed beef brisket, chopped and ground in a food processor
(if brisket is unavailable, just use 2 1/3 pounds ground chuck instead of sirloin & brisket)
1 tablespoon smoked paprika
1/2 teaspoon chili powder
1/8 teaspoon ground cayenne
2 teaspoons liquid smoke (preferably mesquite)
1 1/2 teaspoons kosher salt
1/4 teaspoon cracked black pepper

Vegetable oil, for brushing on the grill rack
6 potato hamburger buns, split
6 slices white cheddar cheese

Instructions:

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

To make Serrano Corn Spread, add serrano pepper and corn to grill. Turn the serrano and the corn every minute or two until they are lightly roasted all around. Remove corn from grill. Continue cooking serrano until it is totally black. Remove from grill. Let cool. Remove all of the black skin from the serrano; remove the stem, seeds, and veins. Chop. Cut the kernels from the corn. In the bowl of a food processor add the serrano, corn, apple cider vinegar, mayonnaise, cayenne, and sugar; puree. Refrigerate until serving.

To make the sausage, heat a large fireproof non-stick skillet on the grill. Add sausage slices; cook about 2 minutes per side. Remove from grill.

To make Sweet Potato Fries, cut sweet potatoes into 1/4-inch thick slices. Then cut the slices, the long way, into 1/2-inch thick wide “fries.” Add oil to large fireproof non-stick skillet. Heat until hot (around 350 degrees F). Add sweet potato slices and cook for 5-7 minutes, stirring occassionally. Remove sweet potato “fries” from skillet and place on paper towels to drain. Add more oil, if necessary.

To make the patties, combine the sirloin, brisket, smoked paprika, chili powder, cayenne, liquid smoke, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top each patty with a slice of cheese and place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place a generous amount of Spicy Serrano Corn Spread on the cut sides of the buns. On each bun bottom, spread out a number of Sweet Potato Fries, top with a patty, and two slices of sausage. Add the bun tops and serve.

Makes 6 burgers.