BBQ Brisket Burger
Kansas City meets burger perfection. A juicy beef patty crowned with sliced smoked brisket, drizzled with tangy-sweet KC BBQ sauce, and topped with crispy onion straws. This is barbecue country on a bun.
Equipment Needed
Instructions
Make the BBQ sauce: In a saucepan, combine ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, smoked paprika, and garlic powder. Simmer over medium-low heat for 15-20 minutes, stirring occasionally, until thickened. Set aside.
Prep the onion straws: Slice the onion into thin rings and separate. Soak in buttermilk for at least 15 minutes while you prepare other components.
Warm the brisket: Slice the smoked brisket against the grain into thin slices. Place in a skillet with beef broth over low heat to warm through and keep moist. Cover and set aside.
Form the patties: In a bowl, combine ground beef with smoked paprika, garlic powder, salt, and pepper. Mix gently and form into 4 patties about 3/4 inch thick. Make a dimple in the center of each.
Fry the onion straws: Heat 2 inches of oil in a deep pot to 375°F. Mix flour with salt in a bowl. Remove onions from buttermilk, toss in seasoned flour. Fry in batches until golden brown, about 2-3 minutes. Drain on paper towels.
Cook the patties: Heat a cast iron skillet over medium-high heat. Cook patties for 4-5 minutes per side for medium doneness. In the last minute, brush each patty with BBQ sauce.
Toast the buns: Split the brioche buns and toast them cut-side down in the skillet or under the broiler until golden.
Assemble the base: Spread BBQ sauce on the bottom bun. Place the glazed burger patty on top. Add pickle chips.
Add the brisket: Pile sliced brisket generously on top of the patty. Drizzle with more BBQ sauce.
Top and serve: Crown with a generous pile of crispy onion straws. Add the top bun and serve immediately with extra BBQ sauce on the side.
💡 Pro Tips & Variations
- Use leftover brisket: This recipe is perfect for leftover smoked brisket. No smoker? Look for quality brisket from a local BBQ joint.
- Store-bought sauce works: If short on time, use a quality KC-style sauce like Gates, Joe's KC, or Jack Stack.
- Burnt ends variation: Substitute chopped burnt ends for sliced brisket for an even more Kansas City experience.
- Cheese addition: A slice of smoked gouda or pepper jack melted on the patty complements the BBQ flavors beautifully.
- Coleslaw option: Add a scoop of creamy coleslaw for crunch and to cut through the richness.
- Go smash style: Use the patty meat to make 2 thin smash patties per burger for crispy edges that hold more sauce.