Smash burgers are among the hottest outdoor dishes, thanks in part to the rise in popularity of stand-alone backyard griddles. But few recipes will get your tastebuds buzzing more that this flavor-packed smoked BBQ brisket smash burger recipe from Sterling “Big Poppa” Ball! It all begins with beef patties that are smashed and griddled to perfection, then topped with griddled onion, jalapenos, chopped brisket, and burger sauce. Time to get your smash game on!
Note: This recipe is brought to you by Cooking with Big Poppa. Be sure to check out the Big Poppa Smokers’ website here for even more great recipes and for a variety of BBQ and grilling gear including the rubs and sauce used in this recipe!
Big Poppa’s BBQ Brisket Smash Burger
Makes:
4 burgersTakes:
Equipment
- 1 griddle, griddle topper, or heavy frying pan
Ingredients
- 1 pound cooked brisket (find our Texas-style brisket recipe here)
- 1 large sweet onion
- 2 jalapeños (use store-bought or try our candied jalapenos recipe)
- 1 cup Blues Hog Original BBQ Sauce
- 1/2 cup burger sauce (try our Burger Glop recipe here)
- 4 brioche hamburger buns (make your own with this recipe)
- 8 Colby Jack cheese slices
- 2 pounds ground beef (preferably an 80/20 lean-to-fat ratio)
- Big Poppa's Little Louie's Seasoning
- unsalted butter
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. Thinly slice the onion and jalapenos; Slice the brioche buns in half; and roughly chop the brisket. Set these ingredients aside while you prepare the griddle.
- Fire up. Heat your griddle, griddle topper, or heavy bottomed skillet over medium-high heat and lightly oil the surface.
- Cook. Place the sliced sweet onions and jalapeños on the griddle. Add a splash of water and cover with a lid to steam for a few minutes until softened. Remove from griddle and set aside.
- Season the ground beef with Big Poppa’s Little Louie’s Seasoning. Divide into equal-sized balls and place them on the hot griddle. Using a spatula or burger press, smash the balls flat to form thin patties. Cook for 2-3 minutes on each side until well-seared and cooked through.
- While the patties are cooking, heat the chopped brisket on the griddle. Once heated, mix in Blues Hog Original BBQ Sauce. Place Colby Jack cheese slices on top of each patty to melt.
- Lightly toast the buns on the griddle until golden brown.
- Serve. Spread burger sauce on the bottom half of each bun. Place a cheese-topped patty on each bottom bun. Top with a generous portion of BBQ brisket. Add a layer of sautéed onions and jalapeños. Serve immediately.
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