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Perhaps no summer fare is as popular as a hamburger grilled outdoors. If you take an evening stroll around just about any neighborhood in just about any city in the country, your nose will likely confirm this supposition.
Although simple burgers are just fine, the sandwich has evolved well beyond a patty of ground beef. There are countless ways to jazz up a hamburger, and a recent cookbook delivers some delicious variations.
Wicked Good Burgers [Fair Winds Press, 2013], written by Andy Husbands, Chris Hart and Andrea Pyenson, features recipes for burgers inspired by regional and global cuisines—including Central Texas barbecue. And there are many recipes for unique toppings and sides that will enhance your burger feast.
These Texas-style burgers are a bit of work for the chef, but the resulting compliments will be worth it. They even elicited an enthusiastic response from my 10-year-old nephew Kris, a picky eater who devoured every bite of this hearty half-pound sandwich.
1 1/2 pounds beef brisket flat, trimmed
1 1/2 pounds beef brisket point, trimmed
6 tablespoons Basic BBQ Rub (recipe follows)
1 cup Pit Sauce (recipe follows)
12 slices sandwich bread
Garlic Butter (recipe follows)
1 batch Quick-Pickled Onions (recipe follows)
Basic BBQ Rub
2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups ketchup
1/2 cup Worcestershire sauce
1/2cup cider vinegar
2 tablespoons Basic BBQ Rub (see previous)
1 tablespoon chipotle hot sauce
1 clove garlic, minced
1/2 cup unsalted butter
2 cloves garlic, minced
1 tablespoon minced parsley
1 teaspoon Worcestershire sauce
1 teaspoon finely chopped lemon zest
Pinch kosher salt
Pinch black pepper
1 medium onion, sliced very thin
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/4 teaspoon red pepper flakes
1/4 cup cider vinegar
1 tablespoon sugar
Pinch kosher salt
Servings: 6. Serving size: 1 burger. Per serving: 515 calories, 55.1 g protein, 11.4 g fat, 41.7 g carbohydrates, 3.2 g dietary fiber, 2,830 mg sodium, 10.2 g sugars, 152 mg cholesterol
* This recipe was tested with one 3-pound piece of flat brisket and Texas toast-style bread. Adjust cooking times to suit your grilling situation.