Smoked Bacon Brisket Burger - Cowboy Kent Rollins

Step 1

Remove the ground brisket meat from the fridge and divide into 4 equal parts. Pat into about ½- thick patties. Cover with plastic and place in the fridge for at least 30 minutes. This will help the patties stay together.

Step 2

Generously oil the grill and rake the coals to one end for direct and indirect heat. Place the bacon on the indirect side of the grill, shut the lid and cook for about 4 minutes each side or until crispy. Set aside in a warm place.

Step 3

In a small bowl, combine the salt, garlic powder, smoked paprika and coarse ground pepper. Sprinkle the seasoning on both sides of the patties and pat in right before grilling.

Step 4

Oil the grill again and place the patties on the direct side of the heat and cook for about 4 minutes each side until medium or until the internal temperature reaches 160 degrees F. Right before done the burgers are done top with a slice of cheddar cheese.

Step 5

Meanwhile, butter the underside of the buns and place on the grill to toast. Right before removing, add a slice of pepper jack cheese to the bottom bun until slightly melted.

Step 6

Remove the burgers and buns from the grill. Top the burgers with tomato, onion and lettuce if desired. Generously drizzle with the special sauce. Serve immediately.