All Things BBQ Burger, Grilled Pickles and Fries

BBQ

[lin_video src=http://eplayer.clipsyndicate.com/embed/player.js?aspect_ratio=3×2&auto_next=1&auto_start=0&div_id=videoplayer-1373565804&height=400&page_count=5&pf_id=9623&show_title=1&va_id=4136882&width=640&windows=2 service=syndicaster width=640 height=400 div_id=videoplayer-1373565804 type=script]

Today’s recipe comes from Don Cary, guest chef from All Things Barbecue in Wichita’s Delano District.

Brisket Burger

Ingredients:
2 lbs. Ground Brisket formed into 4 patties (Creekstone Farms Brisket Patties Used in this Recipe).
Texas toast (butter both sides and toast on grill)
Plowboys Yardbird Rub – https://www.atbbq.com/store/show/plowboys_yardbird.html
Plowboys En Fuego BBQ Sauce – https://www.atbbq.com/store/show/plowboys_enfuego.html
Quick Pickled Onions (Recipe Below)

Directions:

  • Preheat your grill to 350 degrees (medium heat).
  • Form the brisket patties (do not pack too tightly, this will yield a more moist burger), dust them liberally with Plowboys Yardbird Rub and place them on the grill over direct heat.
  • While the burgers are cooking, butter both sides of 8 pieces of thick cut white bread. Place them on the grill and flip them after about 2 minutes or until the side is toasted. Pull and set aside.
  • Cook the burgers until they are at the desired temperature (160 is a good temp for these burgers). As soon as you pull the burgers, baste them with Plowboys En Fuego BBQ Sauce, cover with foil and let them rest for 5 minutes.
  • Combine the texas toast, brisket burgers and quick pickled onions and enjoy!

Quick Pickled Onions

Ingredients:
1 medium onion, sliced thin
1 tsp coriander seeds, toasted and ground
1/2 tsp cumin seeds, toasted and ground
1/4 tsp red pepper flakes
1/4 cup cider vinegar
2 tbsp water
1 tbsp sugar
pinch of kosher salt

Directions:

  • Toast the coriander and cumin seeds over medium heat with a little oil until fragrant. Grind in spice grinder to a fairly fine consistency.
  • Place onion, coriander, cumin and red pepper flakes in stainless steel bowl.
  • In a saucepan, bring the vinegar and water to a boil, add the sugar and let it dissolve. Remove from heat and pour over the onions.
  • Mix and season with kosher salt. Let stand until room temperature and then refrigerate for up to one week.

Cattleman’s Grill Steakhouse Fries

Ingredients:
4 medium russet potatoes
Cattleman’s Grill Steakhouse Seasoning – https://www.atbbq.com/store/show/cg_steakhouse.html
Olive Oil
Salt

Directions:

  • Preheat your grill to 350 degrees (medium heat).
  • Rinse the potatoes and quarter them. In a large skillet bring well salted water to a boil, drop in the potatoes and let them cook for about 5 minutes, or until they can be pierced with a fork but are not falling apart.
  • Set the potatoes aside and pat them dry.
  • Baste the potatoes in olive oil and sprinkle them with Cattleman’s Grill Steakhouse Seasoning. Cook the potatoes about 5 minutes a side, or until golden.
  • Once the potatoes have cooked to the desired doneness, remove them and set them aside to cool for a few minutes. Serve and enjoy!

KSN.com provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language, racial slurs or consistent name calling will be banned. Please be respectful of the opinions of others. If you see an inappropriate comment, please flag it for our moderators to review.

blog comments powered by Disqus