This recipe was created by Sarah Glover, Traeger Grills Australian ambassador, and author, of WILD: Adventure Cookbook.
Smoky Brisket Burgers Recipe
- Traeger Grill
- Cherry wood pellets
- Camp oven
Ingredients
- 1 1/2 teaspoons smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 2 tablespoons dark brown sugar
- 1/3 cup honey
- 1 kg rolled beef brisket
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Traeger Sweet and Heat Sauce (extra for serving)
- 1 1/2 tablespoons vegetable oil
- 6 burger buns of your choice
- burger toppings of your choice
- pickles, to serve
Cheese sauce
- 1 tablespoon salted butter
- 1 tablespoon plain (all-purpose) flour
- 1 cup milk
- salt and freshly ground black pepper
- 1/2 cup grated gruyere
Method
- Combine the paprika, cinnamon, cayenne pepper, dark brown sugar and honey in a small bowl. Spread the mixture over the brisket, then place the brisket on a tray. Add the Worcestershire sauce, soy sauce, Traeger Sweet and Heat Sauce and vegetable oil and massage the ingredients into the brisket. Cover and set aside in the fridge to marinate for a minimum of 3 hours and up to overnight.
- Allow the brisket to come to room temperature. Set up your Traeger Grill for smoking with cherry wood pellets and preheat the grill to 80°C.
- Place the brisket on the grill and smoke for 3–4 hours, until the internal temperature of the meat reaches 71°C. Remove the brisket from the grill and wrap it in foil.
- Increase the temperature of the barbecue grill to 120°C and place the temperature probe back inside the brisket. Return the brisket to the grill, still wrapped in foil, and continue to cook for 3–4 hours, until the internal temperature reaches 94°C. Remove the brisket from the grill and rest in the foil for at least 30 minutes.
- While the meat is resting, prepare the cheese sauce. Melt the butter in a camp oven, then whisk in the flour until a paste forms. Add the milk, a little at a time and whisking constantly, until you have a thickened, lump-free creamy sauce. Season with salt and pepper and whisk in the cheese until melted. Remove the pan from the heat.
- To serve, cut the burger buns in half and toast, cut-side down, on the grill until warmed through. Slice the brisket, then divide among the buns and spoon over the cheese sauce. Add your favourite toppings and serve with pickles and Traeger Sweet and Heat Sauce on the side.
About Sarah Glover
Sarah Glover, Author of WILD: Adventure Cookbook and Ambassador for Traeger Grills Australia: The internationally renowned chef and explorer, has travelled the world in search of epic food and wild adventures. As a classically trained chef and pastry chef, Sarah brings skill to wood-fired cooking, scaling windswept cliffs and salty stretches of beach to create simple, uncomplicated and seriously tasty food (always with a grin!).
Sarah has forged a career in Bondi Beach, Tasmania and beyond. She is the author of WILD: Adventure Cookbook and owner of the Wild Kitchen, a catering company founded on extraordinary events, cooked up under the stars. Sarah is the ambassador for Traeger Grills Australia.
About Traeger Grills
Traeger Grills, headquartered in Salt Lake City, has been revolutionising BBQ grilling and outdoor cooking for over 30 years with one simple, all-encompassing cooking solution. Traeger pellet grills use 100% all-natural hardwood fuel to infuse food with flavourful smoke, making food taste delicious and most of all, memorable. As the inventor of the original and world’s top-selling wood-fired grill, Traeger utilizes wood-fired convection power to provide 6-in-1 versatility; grill, smoke, bake, roast, braise and BBQ meals to perfection every time. For more information about Traeger Grills’ complete product line, where to buy and to learn more about the wood-fired difference, visit www.traegergrills.com.au
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