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Category: Hamburgers
Prep Time: Cook Time: Total Time:
Serves/Makes: 4
Difficulty: 2
Prep/Cook Time: 15 minutes
Ingredients:
1 1/4 cup Balsamic Onions (see recipe in my recipEbox) chopped
1 1/4 pounds ground brisket
2 T fresh basil, chopped
2 large cloves garlic, grated on microplane
1 t kosher salt
1/2 t freshly ground black pepper
4 extra thick pieces of american cheese
Preparation:
In a large bowl combine 1 cup of the chopped balsamic onions and all other ingredients. Mix well with hands. Divide into 4 sections and make patties.
Grill for 4 minutes on each side for medium rare. About one minute before they are done place one piece of cheese on each burger. To serve, grill buns on your grill or grill pan. Top each burger with a few of the reserved balsamic onions and use your favorite condiments.
Cooks Notes - These can be made as above and eaten right away, but I found that making them in the morning and grilling them off at night really lets the balsamic onions and basil shine through.
Also, because of the color of the balsamic, your meat will not "look" rare when you cook them, so remember to time their cooking.
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Balsamic Basil Brisket Burgers
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Category: Hamburgers
Prep Time: Cook Time: Total Time:
Serves/Makes: 4
Difficulty: 2
Prep/Cook Time: 15 minutes
Ingredients:
1 1/4 cup Balsamic Onions (see recipe in my recipEbox) chopped
1 1/4 pounds ground brisket
2 T fresh basil, chopped
2 large cloves garlic, grated on microplane
1 t kosher salt
1/2 t freshly ground black pepper
4 extra thick pieces of american cheese
Preparation:
In a large bowl combine 1 cup of the chopped balsamic onions and all other ingredients. Mix well with hands. Divide into 4 sections and make patties.
Grill for 4 minutes on each side for medium rare. About one minute before they are done place one piece of cheese on each burger. To serve, grill buns on your grill or grill pan. Top each burger with a few of the reserved balsamic onions and use your favorite condiments.
Cooks Notes - These can be made as above and eaten right away, but I found that making them in the morning and grilling them off at night really lets the balsamic onions and basil shine through.
Also, because of the color of the balsamic, your meat will not "look" rare when you cook them, so remember to time their cooking.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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