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Smoked Brisket Burgers with Onion Whiskey Jam

Nathan Michael & Julia Flowers

Servings

8

Prep Time

15 minutes

Cook Time

45 minutes

These aren’t your average backyard burgers. Built from freshly ground SRF brisket blended with slow-cooked caramelized onions, these Smoked BBQ Brisket Burgers bring all the rich, beefy flavor you’d expect from a brisket plate—just packed between a toasted brioche bun.

I personally save and freeze brisket trimmings from previous cooks, then grind them when I’m ready to make burgers. It’s an easy, efficient way to make the most of the whole brisket—and the flavor and texture beat standard ground beef every time.

Topped with sharp cheddar, spicy pickles, smoky BBQ sauce, and a sweet-savory bacon onion whiskey jam, these burgers are bold, indulgent, and built to impress. Perfect for feeding a crew or making your next cookout one to remember.

Smoked Brisket Burgers with Onion Whiskey Jam

Ingredients

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    • 3 pounds SRF Brisket (saved trim with fat, or fresh brisket)

    • 2 sweet onions, thinly sliced

    • Olive oil

    • Kosher salt

    • Freshly cracked black pepper

    • Sharp cheddar cheese slices

    • Spicy kosher dill pickles

    • Smoky BBQ sauce

    • Brioche buns

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    • 1 pound bacon, cut into ½ inch pieces

    • 1 large sweet onion, thinly sliced

    • ¼ cup whiskey

    • ¼ cup maple syrup

    • 1 tablespoon apple cider vinegar

    • ½ teaspoon cayenne pepper

    Directions

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      1. In a large skillet over low heat, add a drizzle of olive oil and the sliced onions. Stir occasionally for 45 minutes, allowing the onions to break down and caramelize to a deep golden brown.

      2. Set aside and let cool completely.

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      1. Feed the brisket through a meat grinder using a medium plate (burger grind setting).

      2. Gently mix in the cooled caramelized onions with your hands.

      3. Form into eight 1/2-pound patties, place on a sheet pan, cover, and refrigerate for at least 1 hour.

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      1. Discard all but 1 tablespoon of bacon fat, then add the sliced onion. Cook, stirring regularly, for 20 minutes until caramelized.

      2. Stir in the whiskey, maple syrup, vinegar, and cayenne. Simmer for 10 to 15 minutes, until thickened and syrupy.

      3. Return the bacon to the pan. Once cooled slightly, transfer to a food processor and pulse until jammy but still slightly chunky.

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      1. Preheat your smoker to 250°F.

      2. Season patties generously with salt and pepper, then smoke until the internal temperature reaches 130°F.

      3. Finish the burgers on a hot cast iron skillet or griddle, searing each side for 2 minutes. Add a slice of cheddar after the first flip and let it melt.

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      1. Toast the brioche buns on the grill or in a skillet until golden.

      2. On each bottom bun, layer: Smoked brisket patty with melted cheddar, a spoonful of bacon onion whiskey jam, a few slices of spicy dill pickles, a drizzle of smoky BBQ sauce, top bun.