This is a sexy dish

Picture provided

There are few things we love more than a quality burger here at Lifehacker Australia. But a brisket burger? The idea alone makes our mouths salivate. If you want to learn how to make this drooling dish yourself at home, you’ve obviously come to the right place because Sarah Glover, Ambassador of Traeger Grills Australia and author of WILD: Adventure Cookbook, shared a nifty little recipe for a homemade smoked beef brisket burger.

Here’s everything you need to know if you want to give it a try.

smoked brisket burger recipe

Smoked beef brisket burger recipe. Picture provided

For 6 persons

What you will need:


  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons dark brown sugar
  • 1/3 cup honey
  • 1 kg rolled beef brisket
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dark soy sauce
  • 2 tbsp Traeger Sweet & Heat Sauce (extra for serving)
  • 1 1/2 tablespoons vegetable oil
  • 6 burger buns of your choice
  • burger toppings of your choice
  • pickles, for serving

Cheese sauce

  • 1 tablespoon salted butter
  • 1 tablespoon plain flour (all purpose)
  • 1 cup milk
  • salt and freshly ground black pepper
  • 1/2 cup grated cheese



  1. Combine paprika, cinnamon, cayenne pepper, dark brown sugar and honey in a small bowl. Spread the mixture on the breast, then place the breast on a tray. Add the Worcestershire sauce, soy sauce, Traeger Sweet & Heat sauce and vegetable oil and massage the ingredients into the breast. Cover and marinate in the refrigerator for at least 3 hours and up to overnight.
  2. Let the breast come to room temperature. Set up your Traeger Grill to smoke with cherry wood pellets and preheat the grill to 80°C.
  3. Place the breast on the grill and smoke for 3 to 4 hours, until the internal temperature of the meat reaches 71°C. Remove the breast from the grill and wrap it in aluminum foil.
  4. Increase the temperature of the barbecue grill to 120°C and replace the temperature probe inside the brisket. Return the brisket to the grill, still wrapped in aluminum foil, and continue cooking for 3 to 4 hours, until the internal temperature reaches 94°C. Remove the brisket from the grill and let it rest in the foil for at least 30 minutes.
  5. While the meat is resting, prepare the cheese sauce. Melt the butter in a camping oven, then stir in the flour until a dough forms. Add the milk, little by little and whisking constantly, until you obtain a thickened creamy sauce without lumps. Season with salt and pepper and whisk the cheese until melted. Remove the pan from the fire.
  6. To serve, cut hamburger buns in half and toast, cut side down, on grill until heated through. Slice the breast, then divide between the buns and top with the cheese sauce. Add your favorite toppings and serve with pickles and Traeger Sweet & Heat sauce on the side.

If you are not a meat eater and are looking for an equally tasty barbecue experience, may we suggest you try these portobello mushrooms? Unbelievable.

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