Method: Grill or Flat TopJump to Recipe
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 brisket burger, we knew no part of our briskets were ever going to go to waste.
Making the Brisket Burger Sliders with Horseradish Aioli
Grind your meat
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!
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.
Again for these burgers 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.
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, 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.
Making the Horseradish Aioli for the Wagyu Brisket Burger Sliders
After forming the Brisket Burger Slider patties it is time to make up the horseradish aioli. To make the harseradish 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.
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, 1/2 teaspoon onion powder, and 1/4 teaspoon of black pepper. Refrigerate the aioli until needed. The flavors get better if you can make it a day ahead of time.
Grilling the Brisket Burger Sliders
These 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 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 Brisket Burger 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.
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.
Enjoy a few sliders before sharing with your friends.
Looking for a “large format” burger? Be sure to try 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.
Thanks again for visiting Carne Diem. If you tried and enjoyed our recipe, please share with others. Also don’t forget to tag us @Carne_Diem_Culinary or #CarneDiemBlog, we love to see your pics! To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, or sign up for our e-mail notifications.
Brisket Burger Sliders With Horseradish Aioli
- Grill, smoker, or Flat Top
- 1 Pound Ground Beef preferably 80/20
- 1 Pound Ground Brisket
- 2 Tab SPG or Favorite Burger Rub
- 12 Slider Sized Burger Buns
- Fried Onions
- Fried Jalapenos
- 1 Cup Garlic Aioli of mayonnaise
- 1-2 Tab Prepared Horseradish
- 1 tea Spicy or Dijon Mustard
- 1/2 tea Onion Powder
- 1/4 tea Black Pepper
- Make the horseradish aioli by combining all of the ingredients and refrigerating until needed.
- If using fresh brisket, grind the brisket using a coarse grind. Combine the ground brisket with an equal portion of ground beef, preferably 80/20.
- Season the meat with 2 tablespoons of your favorite burger seasoning or SPG rub. Gently form into 12 equal sized patties.
- Grill the burgers over medium high heat to your desired doneness. Place on your slider buns and top with the horseradish aioli and fried onions and jalapenos.