Brisket Burger Sliders with Horseradish Aioli

Last Updated on January 11, 2024 by Carne Diem

Protein:

Method: Grill or Flat Top

Brisket burger sliders are the perfect way to use some of those brisket trimmings from your brisket. You can also have your butcher grind you up some brisket, because you are going to want to try these burgers. These juicy sliders are are topped with a horseradish aioli and crispy fried onions and jalapenos.

Wagyu brisket sliders topped with fried onions and jalapenos and horseradish aioli. — Wagyu Brisket Burger Sliders with Horseradish Aioli

July is grill month, and you can't talk about grilling without talking about burgers. Our family loves burgers and there are few things more satisfying than a nice juicy burger in your hands. We discovered our love of brisket burgers several years ago when we were looking for ways to use some of the trimmings from our competition briskets. After the first time grinding up the brisket trimmings and making a ground brisket burger, we knew no part of our briskets were ever going to go to waste.

Making the Brisket Burger Sliders with Horseradish Aioli
Frequently Asked Questions

Making the Brisket Burger Sliders with Horseradish Aioli

To make the fresh ground brisket burgers you just need to make the brisket burger patties and make a simple horseradish aioli.

Making the fresh ground burger patties with brisket and chuck

For our brisket burgers we generally like to go with a 50/50 mix of fresh ground brisket and ground chuck or sirloin. For these sliders we were using a wagyu brisket so we went ahead and splurged and mixed it with some ground Wagyu from KC Cattle Company. Let me tell you these wagyu burgers were the bomb!

Ground beef and brisket in a meat grinder. — 50/50 mix of ground beef and brisket

If you are grinding your own brisket, you will need a meat grinder. If you have a Kitchen Aid, there are a lot of great grinder attachments out there. We recommend getting an all metal grinder as they will tend to last longer. For our Wagyu Brisket Sliders we chose to do a course grind on the meat.

Beef and brisket being ground in a meat grinder.

Again for these fresh hamburger patties we chose to use ground wagyu but you can use your favorite. We recommend using ground beef with a fair amount of fat in it so we typically use 80/20 for burgers. Burgers are not the food you want to use the 93/7 meat for. We like to add a little of the ground hamburger in through the grinder along with the brisket to help it all obtain the same consistency. It also helps to mix the brisket and hamburger meat more uniformly so you do not have to handle it as much. Over handled meat can result in a tough burger.

1 pound of wagyu beef from KC Cattle Company.

After grinding the meat we like to gently season the beef before forming into patties. We like to let the meat stand out in these burgers so we typically use a simple SPG (Salt, Pepper, Garlic) seasoning, or our homemade burger seasoning, but feel free to use your favorite. Try not to over season these. Roughly 1 tablespoon of seasoning per pound typically works well.

Next form the meat into small patties. We like to use an ice cream scoop to estimate the proportions for our sliders. Typically you want about 6 slider patties per pound of meat. Gently form the burger balls into patties avoiding compressing the meat too much. You want the meat to be just holding together.

Wagyu beef and brisket slider patties on a sheet pan.

Making the Horseradish Aioli for the Wagyu Brisket Hamburger Sliders

After forming the fresh ground hamburger patties it is time to make up the horseradish aioli. To make the horseradish aioli you will need garlic aioli, prepared horseradish, spicy mustard, black pepper, and onion powder. If you do not have garlic aioli you can substitute mayo and add about a clove of minced garlic to the recipe. You can also make your aioli from scratch with is super easy and the most delicious option.

Onion powder, aioli, horseradish and spicy mustard for the horseradish aioli.

In a small bowl, combine 1 cup of the aioli with 1-2 tablespoons of the horseradish depending on how strong you want the flavor to be. Next, stir in 1 teaspoon of spicy or Dijon mustard, ½ teaspoon onion powder, and ¼ teaspoon of black pepper. Refrigerate the aioli until needed. The flavors get better if you can make it a day ahead of time.

Onion powder, aioli, horseradish and black pepper for the horseradish aioli.

Grilling the Fresh Ground Brisket Burger Sliders

These easy homemade sliders are very well suited for cooking on a flat top like a Blackstone griddle. We cooked ours on our grill using GrillGrates with the flat surface up. If you choose to cook these inside, cooking them in a hot cast iron pan is another great way to go. Of course you can cook them directly on the grill as well.

Cook the fresh ground beef burgers over medium high heat for a few minutes per side. Finish to your desired doneness. We like to pull the burgers off at a temperature of roughly 155 degrees. The carryover temp will take the burgers to the FDA safe temp of 160 degrees for ground beef.

Finishing off the Ground Brisket Sliders

When the burgers are done cooking remove them to a plate and cover with foil. If desired, butter and toast your buns then top each bun with a burger patty.

Wagyu and brisket beef sliders topped with fried onions, jalapenos, and horseradish aioli on a plate.

Top the burgers with the horseradish aioli and a mixture of fried onions and fried jalapenos. The fried onions and jalapenos can typically be found in the produce section along with salad toppings or near the salad dressings.

Brisket beef sliders topped with fried onions, jalapenos, and horseradish aioli on a wood serving tray.

Enjoy a few sliders before sharing with your friends.

Looking for a "large format" burger? Be sure to try our Spicy Double Smash Burger on Texas Toast, Stuffed Mexican Chorizo Burger or our recipe for our Ultimate Cheeseburger which is a cross between a Chris Madrid's Tostada Burger and a Hodad's Bacon Burger. Of course no burger meal is complete without some Always Crispy French Fries and chicken wings.

Where's the beef? Right here, check out these other great beef recipes from around the globe. For more brisket recipes be sure to try our Brisket Quesabirria Tacos and BBQ Poutine With Smoked Brisket, or the ultimate BBQ recipe, our step by step Complete Guide to Texas Style Smoked Brisket.

Wagyu beef sliders topped with fried onions, jalapenos, and horseradish aioli on a wood serving tray.

Frequently Asked Questions

What is the best fresh ground meat to use for homemade hamburgers?

We find a 50:50 mix of ground brisket and ground chuck makes a killer burger. Combining ground sirloin with the ground brisket also makes a great burger.

Are fresh ground burgers safer to eat medium rare than using pre-ground meat?

In general, using meat that is freshly ground has a lower risk of foodborne illness because the meat comes from one source. In contrast, store bought ground beef may be made in large batches from multiple cuts and cattle, which can increase the risk of foodborne illness. Eating any undercooked meat, however, has at least some risk.

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