Brisket Burgers from a untrimmed packer brisket! 

Quick rule of thumb for salt/seasoning in ground meat is 1/2-1 tsp per pound depending on how strongly seasoned you want it(I generally do 1/2 tsp for burgers, and 1 tsp for meatballs/sausage/forcemeat). Also save that fat in the freezer for when some sirloin goes on sale and utilize your product fully.

I use a third brisket, Chuck, and short rib for my grind. Fresh ground is only way to go. Burgers melt in your mouth

If you cut your brisket in long strips, 6" X 1" , your meat grinder will grab them and pull them through without needing to push them with the stick.

I'll be making some brisket burgers this weekend. Thx for sharing.

I like how you build your burger, fine taste Sir! I just ordered Chef's Choice Meat Grinder so looking on your fantastic video. Thanks for posting!

I just started cooking brisket burgers and I love how even though they have a lot of fat they don't shrink up like regular burgers, and the taste is crazy good.

Thank you! Very informative how you documented everything from start to finish.

I grind my own deer meat and to save some time cutting, I cut the meat into long strips and just throw them into the grinder and have found out it’s a much faster process. Awesome video also

Throwing away all of that fat is a state level crime here in Texas, punishable by up to 10 years in prison and a fine of $100,000. That was perfect fat for making beef tallow.

Love your idea for keeping the press clean and stick free.

very nice presentation number one

That was impressive

Love your vid! The burgers look awesome 😎

Excellent job processing that brisket....

Great idea for a truck driver like me. Good lean meat easy to store and easy to process while on a truck. Thank you sir.

I grind twice. Once through a 1/2-inch plate and save some of that for chili. Then I regrind the rest with a 1/4-inch plate for burgers. I shoot for about 70-30 by eye when I trim. Brisket is always on the pink side, not bright red like chuck. Still, it makes great burgers.

I have the same burger press. I use the wax paper sheets for burgers instead of plastic wrap. I also weigh out each burger so I don't get the burger squishing out the sides of the press. You are right in saying it's the best burger press ever. I've had this one for about 5 years now and is better than any other press. I'm going to follow your lead on cutting out a lot of the fat and adding it back in as needed. That's a great idea! Thanks for the video.

A use for the fat. When you smoke the brisket, don't forget the extra fat. Let it smoke then add it to Pinto Beans when cooking. It gives the beans a smoky undertaste.

thanks 4 sharing, can't wait for a little warmer weather, my mouth is already watering.

With that mixer you could make hamburger and pizza dough at the same time 😮

I have one of those burger molds. What I do is cut parchment paper into squares about the size of the mold. When the burgers pop out I leave paper on on side and reuse the bottom paper for the next burger. I line the tray with parchment paper to freeze the burgers, Once the burgers are frozen, I stack them into a ziplock bag and the parchment paper keeps them from freezing together.

MMMMMMM, Pickles. Great video

Great video, I like to add my spices at the grill

Wow a lot of hard work very good so many great things to know. You did more than enough on this video thank you

I recently made some burgers made from brisket ground with bacon 3:1 and they turned out amazing

If you wrap them first in butcher paper, they will not get freezer burn. They look perfectly tasty! What time's dinner?

Wow 🤩 👍🏻

I bought a brisket prime at costco. gonna mix it with a chuck roast for extra yummy fatty burgers

DO NOT DISCARD FAT SCRAPS! Cut them into small pieces and freeze them. I wait until I find really good prices on chuck or really cheap roast and throw the fat in to make burger. Not quite as good as full brisket burgers but they are fantastic to make thick patties on the smoker to cold smoke. Or take the fat and cut it into 1/4" strips and pan fry them. The oil that renders is beef tallow and you can filter and reuse it to fry up food while infusing a really deep beef flavor. The crispy strips you can either throw away or I eat them.

I’m gonna try your Saran Wrap method. Been using wax paper.

If you are going to use brisket for burgers, you should do a blend with 80/20 chuck. You need the fat from the chuck; the brisket gives it that nice beefy flavor. I do a 65/35 blend of chuck to brisket. Just brisket is too dry.

I like your method of how you go about processing the brisket, however I prefer hand made patties. It's each one's preference. Good job!!!

I like how your mince looks fluffy and loose and not like a sludge like other videos I've seen.

I was wondering if it was worth all the hassle. I'm not wondering now! Looked good.

I find grinding my own meat so satisfying. Plus I like to know what's *IN* the end product. I've always been a fan of using brisket for burgers too. I was looking to see if you've done a breakfast sausage video but didn't see one. It feels great to pull out a few sausage patties out of the freezer & fry them up on cool autumn morning. Are you finding that the KA grinding is working for you? When my KA pooped out on me I finally bit the bullet & bought a LEM....it changed my life.

@glock36me have the patties in the ziplock bags shown any freezer burn?

I know it's been 5 years but I trim and cook like 15 of these a week. Never once thought about taking the time to make some.burger out of it

Nice. that grinder attachment does a great job. have to get one of those.

I recently ground my own chuck for burgers. They came out good but did not have a significantly better flavor than the pre-ground stuff at the market. How would you say this compares to regular 80/20? More beefy? more fatty? is it a vastly different flavor? Thanks!!

this attachment looks smaller than mine...but it looks great

which size grinder die did you use, my KitchenAid came with two or three different sizes

I do this all the time especially when it goes on sale. Next tyme you try this. Add 1lb of bacon when you grind it all up, plus if you season the meat after you cut it into slices, then let it sit over night, it blends way better good job though

Well if you were going keto that fat would be perfect just marinate it. It holds the flavor and if you NOT KETO ground it and marinate it to use in Beef Perilou and DEER MEAT BURGERS 😍😍😍😍😍😍😍

Thanks, hadn't considered using brisket for burger.... will have to give it a try... A couple of suggestions, while portion control by eye is ok, I'd suggest using a scale.... I use the same type burger press... I agree it's awesome, but instead of using the plastic wrap I'd suggest using a bakers sheet (it's a plastic sheet.... prefer it to the paper patty sheets) one top and one bottom on each burger..... does the same as your plastic wrap for keeping press clean, but is easier to handle, also protects against freezer burn. Also, I'd suggest vacuum packing instead of zip loks..... much more protection against freezer burn......

My fav is brisket chuck and bacon mixed Burger patty

Awesomeness Burgers 😋. How about that keto bun recipe

Do you ever sharpen your kitchenaid grinder blade?

Great video and idea. I will say though that I shed a few tears watching all that fat get ousted. If it isn't silver skin it's going in there lol. It's really what makes a brisket burger in my opinion. Same with sausage for that matter. The way this was done I would have just bought a few chuck roasts. Would have been cheaper and gave you about the same flavor/texture with all that fat you trimmed off. Especially since it was pressed into an average sized burger and frozen. Got me in the mood to copy your idea today though. Just with chuck roast. #gonnahaveburgersondeck #greatidea

Could you throw like 2 or 3 pieces of that day in there for extra flavor?

Help, I repeated your ground HB, except with Top Sirloin Roast. The ratio was 70% to 30% fat. My patties fell apart when cooked. What went wrong.

What is your Grind Course Medium or Fine Grind

You don't lose out in cost with that fat. You save it and you can either grind it up with a leaner cut of meat to make burgers with it. Or you can render it down and make beef tallow for cooking. Beef tallow is very expensive so it's not waste. Just like when you buy a whole chicken you don't throw the bones out. You roast and cook the bones and make broth with it.

"untrimmed" *proceeds to trim*

Make Tallow out of that extra fat and custom your fat level to exaction what you want.. Or, add a leaner cut with the grind.. Something that adds an additional flavor and texture profile.. Just a suggestion

If you weigh the usable meat after trimming you can figure your yield percentage. This way next time you can calculate the "real" cost before you buy

Try it with better sauce - 1 unit of mayo, 1/2 mustard, 1/2 ketchup, then some juice from the pickles to taste. May also add finely chopped pickles or chilli, all to taste.

Do you have a link to the recipe for the bun that you made

Chef, can we get that low carb bun recipe. The struggle is real.

I just ground some brisket that was way too lean, burgers ended up fairly dry. I'd have left all that fat on if I had the same piece as you!

Is Jason on Prozac?

You're not supposed to over pack and handle the burger. The little air gaps allow the juice to flow inside.

Looks good to me where can I get that set up

I tried brisket burgers honestly I prefer regular ground beef for hamburgers

I promise I don't mean this in a bad way I want one!

No beef with kitchenaid but that motor sounded like it was struggling

Where do we find the recipe for the low-carb bun?

Looks like you trimmed it too me !!

I think I got the wrong video. I was looking for untrimmed

Make tallow from the extra fat. It's worth it.

Looks good. You also forgot the lettuce and tomato and the Budweiser

QUESTION!!! Since brisket is one of those cuts of meat that needs a long time to cook to not be to tough/chewy, is it the grinding that tenderizes the meat?

Ground beef is now like $5 a lb.

What about chese..?

burgers look great, wish we could get brisket like that here in the U.K. are's is all trimmed and not enough fat left on. The butchers roll and tie them for roasting. Look forward to seeing some more of your videos.

Boys , we need a bigger grinder

Trimmed too much fat for me. I cut most of the deckle out but little else. I prefer 70-30 ratio

P.S. fat is flavour

Pretty nice brother, you had me at brisket 😁

Plz use for hand cloves

That empty toilet paper roll in the background just killed the burger

1/3 lb patty? Looked like .57 to me. Did I miss something?

I have been converting people from ground store bought garbage for years. To brisket. . It is much better as burger. Take it up another notch and add 2-4 oz of bone marrow per pound. Bone marrow is a delicious fat that adds flavor and cooks out like fat. also your frozen patties vacuum pack and no freezer burn or smashing burger. A 16 lb trimmed as you did makes me 32 1/3 lb burgers. I try and buy brisket on sale for 99cents a pound. pretty competitive with store bought burger and you have ultra premium burger. Also no pink slim added. Goggle pink slim and you will not eat store bought burger again. Grind your own'

You want to up your burger game? Put the brisket back in the shelf. Grab some short rib. Course grind it. Single pass. Roll into 3 ounce meat balls. Do not work the meat more than you need to form a very loose ball. Throw it on a very hot cast iron pan on the grill with some butter. Smash the crap out of it until it’s 1/4” thick. One minute each side and throw some cheese on and melt it till it’s gooey. Thank me later!

Its trimmed..? Lol

Where is the recipe for the low carb buns?

you discard your brisket fat?

U burn everything

some of the plastic stuck to the frozen burgers 11:17

Wouldn't they taste like crap after freezing? They're not in freezer paper or vacuum package sealed. I guess I don't understand paying $75-$100 on fresh meat that you then freeze and have to go through all the trouble grinding it and packaging it and have the meat quality go way down.

You also forgot green chili

"untrimmed packer brisket" *procedes to trim*

Use that extra fat with some lean on sale meat and BAM! money saved.

Ketchup, nooooo

80/20 is too lean for me. I would add much more fat for a 55/45 blend.

I had no idea brisket would make good hamburger meat. I'd think it'd be too tough. I wonder what is the best or ideal cut of meat for hamburgers?

4 minutes of trimming and cutting was too much. We got the idea after 30 seconds.

Noooo just smoke the whole thing without trimming it then separate the fat before shredding the meat for BBQ.

FAT IS GOOD!!! #carnivore

2022 price 3.15 pound on sale . 2023 prices ? Unaffordable !

It’s not a loss if you render that fat and keep that tallow