Barbecued Brisket Phat Burger

Grilling Method: Direct/Medium Heat


  • 1 pound ground sirloin

  • 1 pound ground chuck

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon Coleman's dry mustard

  • ½ teaspoon Kosher salt

  • ½ teaspoon coarse black pepper, freshly ground

  • 6 2 inch cubes of barbecued brisket or burnt ends

  • 6 2-inch cubes of Longhorn or favorite cheddar cheese

  • 12 slices of raw of pickled jalapeno

  • Olive oil

  • 6 hamburger buns

  • 6 slices ripe tomato (optional)

  • 6 slices of sweet white onion (optional)

  • BBQ Sauce, optional


  1. Being careful not to over-work the meat, mix the sirloin and chuck, add the Worcestershire sauce, mustard, salt and pepper until just combined.

  2. Portion the meat into 12 equal pieces and shape each patty to be the same size and shape. In the center of 6 patties, place one cube of brisket, one cube of cheese and 2 slices of jalapeno. Place a patty on the top of each stuffed burger and pinch the sides to seal. Alternatively, use the Grill Friends(TM) Burger Press.

  3. When ready to grill, brush burgers lightly with olive oil and season with kosher salt. Place burgers on the cooking grate and grill until the meat is no longer pink, 8 to 10 minutes, turning once halfway through grilling time.

  4. Meanwhile grill the buns over Direct heat until lightly toasted, if desired.

  5. Serve immediately on the rolls with a slice of tomato and sweet onion, if desired. Serve with barbecue sauce on the side.

Serves 6