Brisket burgers

An easy brisket burger for all occasions!

I’m relatively new to brisket. We traditionally never ate it much in my family and whenever I’ve made burgers I’ve made it using a nice fatty mince mixture of pork and veal. But I saw a recipe for brisket burgers and thought I’d put a spin on it and see how it turned out.

They turned out fantastic. I ground the meat at home and so there is lessons learnt. Such as, I probably needed a fattier cut of meat. And I also found the slimey fat would get stuck in my mincer. I use an attachment on my kitchenaid for reference so perhaps this is less an issue in one of those traditional mincers. But the really solid fat, that actually minced perfectly. Next time I may also try freeze the meat. I had mine in the fridge but perhaps freezing it would’ve minced it better. Regardless, they still turned out absolutely amazing.

Brisket Burgers

Recipe by Life on Milo's FarmCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Brisket used to be a relatively cheap cut of meat and was perfect for low and slow cooking. It has now become a lot more popular, and as a result a little more expensive! But that doesn't mean that it's not an amazing option for burgers if you have the time to do a little extra work.


  • Point cut of brisket - around 2kg

  • 1 tbsp Salt

  • 1 tbsp Pepper

  • 1 tbsp Garlic Powder


  • Cut your brisket into chunks. Mine were about 3cmx5cm
  • Using a grinder/mincer, mince the meat chunks on the coarse setting (a you can always ask your butcher to do this for you if you don’t have a mincer)
  • Mix the fat and meat well. You want it to be well dispersed within the patty so it stays juicy. Mine was about a 60/40% ration (meat to fat)
  • Make your patty balls. Place into fridge to cool before cooking.
  • Heat your grill and get your other ingredients ready. I added grilled bacon so get that ready to grill with your burgers.
  • When you’re ready to cook, take your brisket ball patties to your BBQ. Make them the size you want, and season with seasonings on both sides. Put them on the grill.
  • Cook medium rare, a few minutes needed only on each side (let’s say 3-4). Make sure your grill is at a good temp to give a nice sear. Mine continued cooking after they were done resting.
  • Add fillings of your choice. I did lettuce, tomato and Spanish onion, cheese, bacon, and mustard and tomato sauce. Our side was TJ’s Epic Cold Pasta Salad.


  • Tip: avoid pressing these down as they will release some fat naturally and you don’t want to lose the juiciness.

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