All Things BBQ Burger, Grilled Pickles and Fries

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

Brisket Burger

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 –
Plowboys En Fuego BBQ Sauce –
Quick Pickled Onions (Recipe Below)


  • 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

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


  • 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

4 medium russet potatoes
Cattleman’s Grill Steakhouse Seasoning –
Olive Oil


  • 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!

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