Brisket Hamburger



  • I have been grinding my own burger like my Dad did on the dairy farm I grew up on. I have found that brisket is a amazing flavor for burger. I have been reading about adding bone morrow . Is said to give burger a unique flavor. My question is how much to add to ta 15 lb. to 25. batch ?


  • Walton's Employee

    @Denny I’ve never added bone marrow to a burger. I’m kicking myself right now because I just saw some beef bones at the store and was going to pick them up and try a few things with them and then I got distracted and never went back to the meat section! Give me a couple of days and I will try to get a good answer for you though I think it is going to be a rather small amount.


  • Regular Contributors

    Jon,
    Do you roast the bones first? Split in half lengthwise? I have about 50# of beef bones from a cow we butchered just sitting in the freezer waiting for me to get inspired…this just might do it!!!
    When you grind your own brisket how much trimming do you have to do?



  • @parksider
    I usually try to a full brisket 16-20lb. brisket I usually trim off about 2 lbs. of the fat cap off the point. I had a heaping cereal bowl and then weighed it to know how much I trimmed. The point is well marbled . when you split open the brisket it still has a great fat to meat ratio. I only grind once as my Pattie maker fits on the discharge of the grinder. I usually yield 50-53 I/3 pound patties. When you look at the price of brisket this is premium burger. After you have brisket burger you ask why would you smoke a brisket. Although both flavors are excellent.



  • @parksider
    Jon
    I missed your question about the bones. You can split legbones with a band saw and scoop out the marrow with a spoon. Most of the articles I have read usually take bones that are round 2 -3 inches and 1-1 1/2 thick and they just push the morrow out with there finger or spoon. Then chop up the morrow with a knife and mix into the ground burger .The demo showed 1-2 lbs. of ground burger and maybe 3-4 TBLSPN of morrow . The morrow tends to melt into the patty as it cooks.



  • First time read that someone put bone marrow into a burger


  • Walton's Employee

    @denny I’m absolutely trying this, hopefully I will have time to try it this week but if not I will get to it next week, I’ll probably just push it out through the bone. Now, as good as a brisket burger is I can’t imagine not wanting to smoke a brisket! I am assuming with that yield you are selling them? You will have to let me know where I could pick some up if I am ever in Ohio again!


  • Regular Contributors

    This sounds great, I’m going to defrost some bones and grab a point to grind, if you can believe it we don’t have a bandsaw…so i’ll have to get creative in freeing the marrow. I think I’m going to chunk the brisket and just grind the marrow right in with it. We’ll see how this goes!


  • Walton's Employee

    @parksider The fact that you don’t have a bandsaw amazes me actually, you have just about everything else! I think you can just pop the marrow out if your bones are cut into smaller pieces like @denny said but I did see where at least one person broiled them first. I would think this would be fine if you were going to just use the marrow as a spread or something but since the goal here is to use it in a burger I don’t think that is the best thing.


  • Regular Contributors

    We just don’t do many steak and we have 3 grinders…when all you own is a hammer everything looks like a nail! I’m going to try roasting some and I’ll make a steak butter for on top so it will melt in…lots of research to do!!


  • Walton's Employee

    @Parksider Two things on steak for anyone interested. First if you have ever wanted to get into Sous Vide cooking then that is absolutely the way to go for steaks, if you have the time and inclination. The steaks are the most tender and perfectly cooked steaks you will ever get. If you don’t have access to a Sous Vide cooker then reverse sear them, in my mind it is much better than just straight on the grill, you get a pretty perfect cook throughout!

    For the reverse sear method check here:
    https://meatgistics.waltonsinc.com/topic/238/how-to-reverse-sear-a-steak

    For anyone interested here are some posts on Sous Vide:
    https://meatgistics.waltonsinc.com/topic/526/sous-vide-steaks
    https://meatgistics.waltonsinc.com/topic/559/sous-vide-chicken-wings
    https://meatgistics.waltonsinc.com/topic/612/meat-hacks-the-best-way-to-cook-pheasant



  • I often thought about both, grinding and making my own burgers from brisket and sou vide, now for sure I going for it and with the brisket burgers I will add the bone morrow, man that has to be so good!



  • @jonathon
    I picked up brisket at the Kroger Chain grocery already for $1.99 a lb. on sale. Walmart has some very nice full brisket with the round for $3.94 a lb. I have checked several butcher shops and they normally stock packer 6 full briskets with the round on it to a box @ $4.99 to $5.99 per pound or most butcher shops would sell you a individual brisket. You did not have to buy a whole case.


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  • @medeling32 What @Boudreaux said is perfectly fine. You could make it with anything you want, 100% beef, 100% pork will work too! The biggest thing to know if you are going lower than 20-30% pork is that the texture will be a little different than you might be used to. Pork fat has a creaminess to it that beef fat just does not have, this is why it generally makes the best Sausage and Snack Sticks.

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