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CHRISTOPHER TESTANI; FOOD STYLING BY MAGGIE RUGGIERO; PROP STYLING BY MEGAN HEDGPETH |
Texas is all about the beef, especially smoked brisket flavored simply with a blend of paprika, garlic powder, salt, and pepper. THE WD TWIST: Make juicy hamburgers by grinding up brisket, then sprinkling the patties with the traditional spice mix.
INGREDIENTS
- 1 tbsp. paprika
- 1 tsp. garlic powder
- kosher salt
- Pepper
- 3 lb. first-cut brisket, ground*
- 8 hamburger rolls
- Lettuce, red onion, and potato salad, for serving
DIRECTIONS
1. Heat grill to medium-high. In a bowl, combine the paprika, garlic powder, and 1 teaspoon each salt and pepper.
2. Gently form the beef into 8 balls. Flatten each ball into a 3/4-inch thick patty. Using your thumb, make a shallow 1 1/2-inch wide indent in the top of each patty. Sprinkle patties with the spice mixture.
3. Lightly oil the grill. Place the patties on the grill, indent facing up, and cook until the burgers release easily from the grill, 4 to 5 minutes. Flip and cook 4 to 5 minutes more for medium.
4. If desired, grill buns until lightly toasted. Serve the burgers on the buns with lettuce, red onions, and potato salad, if desired.
*Buy a 3-pound piece of first-cut brisket with 1/4 inch fat cap and ask the butcher to grind it for you.
PER SERVING 599 CAL, 19 G FAT (5 G SAT FAT), 44 MG CHOL, 526 MG SOD, 33 G PRO, 21 G CAR, 1 G FIBER