Brisket Smash Burger
Burgers are an absolute classic. Standard burger meat gets the job done — but if you've got brisket trimmings on hand, do yourself a favor and use them instead. The extra fat and flavor take a smash burger to a whole different level.
Ingredients
1 lb+ ground beef (or brisket trimmings, in this case)
White onion, thinly sliced
White American cheese
Buns
Special sauce:
Mayo
Ketchup
Mustard
Instructions
Add a splash of W sauce and a good dusting of Beef's Best Friend to your beef. Mix well and portion into evenly sized balls — size is up to you.
Heat your Blackstone and lay down beef tallow, butter, or a mix of both. Start with sliced onion on the bottom, then set your beef balls on top.
Let it cook for a minute, then smash. Go full smash for max crust, or leave a little thickness if you want to hold onto more juice.
Dust with more Beef's Best Friend and flip once the edges are nicely browned.
After flipping, shut off the griddle and top with white American cheese. Use the residual heat to toast your buns.
Stack two patties on a bun and finish with the special sauce.
Club Tips
The special sauce is all about preference — play around with your mayo, ketchup, and dijon ratio until you find your balance.
If you're grinding your own meat, keep it semi-frozen so it doesn't jam the grinder. Fully thawed? Toss it in the freezer for 10–20 minutes first.
Tag us in your smash burger pics — we want to see that crust.